Then beat in the egg, and add the flour and chips, mixing till thoroughly combined. But we agree: a good chocolate chip cookie recipe is something to treasure.įirst step: Put everything except the egg, flour, and chips into a bowl. Thanks, guys-I'll never quite understand your affection for the finest detail and most subtle nuances of food and eating. Yes, the chilled-dough version did have a richer flavor. And second, chilling the dough for 12 to 36 hours before baking, to deepen and heighten the flavor. First, a sprinkle of sea salt on top, before baking. And WOW-yeah, what they suggest does make a difference. Then I took our recipe, and applied the Times' suggested techniques to it. ![]() We use butter and shortening we prefer the bit of extra crispness shortening imparts. He uses bread flour and cake flour we use all-purpose (uh, that's why they call it all-purpose, so you don't have to use a bunch of different flours.?) He uses all butter. I compared my favorite King Arthur recipe with Jacques'-who, by the way, is a really nice guy King Arthur Flour used to sponsor his TV show.Īnyway, Jacques' and our recipes are remarkably similar in some ways, vastly different in others. (Though to give the Times their due, maybe their food writers ALL have tongues firmly implanted in bulging cheeks.)Īt any rate, after reading Jacques Torres' recipe adapted by the Times, and several key techniques the various bakers interviewed suggested to create the ultimate cc cookie, I had to run right out to the kitchen and bake. Still, I'd rather enjoy my chocolate chip cookie with a dash of fun, rather than a pinch of pretension. And sometimes I even wax poetic about the way a baguette audibly crackles as it comes out of the oven. People really take food this seriously? Is it a New York thing, or.? But every food article I read, I have the same reaction: You have GOT to be kidding. I only read the online version of this paper, and then only when someone sends me a link. Wakefield worshipping at its altar."Ĭan you believe the Times? I mean, there aren't many daily papers that can get away with writing like that. The result was a recipe for a consummate cookie, if you will: one built upon decades of acquired knowledge, experience and secrets one that, quite frankly, would have Mrs. Leite writes, ".a journey began that included stops at some of New York City’s best bakeries as well as conversations with some doyens of baking. Beginning with a short history of this American icon's birth at the Toll House restaurant in Whitman, Massachusetts (where, serendipitously for a baker, I had my engagement dinner 32 years ago), author David Leite takes us on a tour of New York City's best chocolate chip cookie sources. Yesterday, their Dining and Wine section included a lengthy treatise on one of my favorite subjects: Chocolate chip cookies. I ended up baking mine after the dough had set for about 24 hours.The New York Times is at it again. Really the hardest part about this recipe is waiting until the next day to bake the cookies. They worked out great because they have the correct amount of cacao in them, are readily available at most grocery stores, & they are much bigger than your average chocolate chips. The recipe calls for bittersweet chocolate disks or fèves (at least 60% cacao) but since those are hard to find & expensive I used Ghirardelli bittersweet chocolate chips instead. Katie’s Notes: I chose to omit the sea salt that goes on top of the cookies because I was worried the cookies would taste really salty but the sea salt does give them a nice gourmet look. The recipe says to bake only 6 cookies on each cookie sheet because they take up so much room. ![]() I wanted to make them the exact size the first time I made them but now I just guesstimate. The first time I made these I used my digital scale to weigh the dough because the directions say each ball of dough should weigh 3.5 ounces. Since they are so BIG they offer something that small/regular sized cookies don’t…a crispy edge, a chewy middle, & a soft center (doesn’t that sound delicious?). These cookies are really BIG! They ended up being about 5″ in size after baking! I don’t know about you but I’m used to cookies that are less than half that size. At the end of the meal she would always let me get a really big chocolate chip cookie for dessert (which of course was my favorite part of the meal). These cookies reminded me of when I was a kid & my Grandma would take me to a local restaurant that is sadly no longer around. I found this recipe to be very unique & extremely tasty! Now I can safely say I understand why it was printed in The New York Times. ![]() This recipe is nothing like the classic chocolate chip cookie recipe your probably used to making. These cookies have a crispy edge, a chewy middle & a melt in your mouth soft center.
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