Definitely In My Top 5 Favorite Cookie Recipes
Leave your fancy electric mixer in the cabinet. Genevieve Ko calls for mixing the dough by hand, yielding cookies that are crisp at the edges and tender at the centers. One reader had the brilliant idea of adding dark chocolate Raisinets to the batter, and were kind of bummed we didnt think of it first.
How To Make These New York Times Chocolate Chip Cookies Step By Step
For this cookie recipe you want to start by sifting your dry ingredients together. Im not the biggest fan of it, but when a recipe from Jacques Torres sift. I sift. Who am I to argue with perfection? So get your sifter out and spend the extra minute or two and do it right! You wont regret it.
Then you want to cream your butter and sugars together for about 3 minutes until light and fluffy. Proper creaming with properly softened butter is what helps to aerate the mixture. The sugar basically punches holes into the butter creating air pockets, which then will fill with the gasses created with the leavening agents which can help create some lift in the cookies.
Once the mixture has properly creamed together, then add in your room temperature eggs, and vanilla extract. Make sure they are thoroughly mixed in. You want to make sure your eggs are room temperature so they dont seize up the butter mixture.
Pro tip: You can place the eggs in a bowl of warm water for 10 minutes before using them to bring them to room temperature quickly.
Then add in your flour mixture and mix just until combined. Over mixing can result in more gluten being formed which can cause for tough cookies to happen in the end.
You can then stir in the chocolate chips at this point. Again just stir enough to mix them in and then stop mixing.
Our 13 Best Chocolate Chip Cookie Recipes
Weve published many takes on the classic treat over the years, but these are the ones our readers return to again and again.
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Its a matter of great debate among chocolate chip cookie lovers: Chewy and gooey? Cakelike and tender? Crisp and crunchy? Whatever your preference, weve got a recipe youre bound to adore. Here are 11 of our readers most-loved chocolate chip cookie recipes.
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What Is The Best Chocolate For The Best Ever Chocolate Chip Cookies
When you are making the best ever chocolate chip cookies, you want to use good chocolate. I recommend that you use 60% cacao. You can chop the chocolate or buy chocolate chips. This percentage of chocolate gives a good balance of sweetness to the cookies without making the cookies too sweet. It also goes well with the salt over the top of the cookies.
Why Did My Cookies Spread So Much
Cookie spreading is a bummer. There 8 reasons that I can think of why your cookies spread too much and are flat. If your cookies do spread in the oven, you can try this little trick I picked up from Sallys Baking Addiction, which is to take them out of the oven and take a spoon and press the edges of the cookie inward.
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Best New York Times Chocolate Chip Cookie Recipe
Best New York Times Chocolate Chip Cookie Recipe. Certainly, youve heard about this cookie. If youre like me, and have a love affair with chocolate chip cookies, you simply have to bake these and try them for yourself. So good!
Ok, so I guess every food blog must have a great chocolate chip cookie recipe. . I have always kept my chocolate chips cookies pretty standard, using all the usual suspects as my ingredients and have only experimented with the thickness/texture and what I add to the cookie. Most of my friends enjoy my chunky chocolate chip cookies so Ive been baking those for a while now. . and I have added dried fruit, oatmeal, nuts, english toffee bits, m& ms and of course, peanut butter morsels .
My friend and fellow baker/blogger Gotta Get Baked posted this recipe on her blog . . her chocolate chip cookies looked perfect. Perfectly flat, round and delicious. . I knew I had to try this recipe! She used the Best New York Times Chocolate Chip Cookie recipe. I have to say, this is the first time I have mixed bread flour with cake flour and sifted all the dry ingredients and waited 24 hours. . ok, well, um. . at least 16-18 hours before baking these. These cookies are delicious and what I think a perfect chocolate chip cookie should be. If you havent tried this recipe, here it is. I think the only change was using regular good ole chocolate chip morsels instead of the bittersweet chocolate disks or fèves.
A couple things to note:
Hope you enjoy!
Why Do My Chocolate Chip Cookies Get Hard
This could be because you overbaked the cookies. If the dough is too warm then it could cause them too spread too much resulting in a cookie that gets too thin and gets too crispy and hard. Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature.
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Can I Freeze These Cookies
Yes and you should. When they take 24 hours to chill, its much easier to freeze them. You can freeze them baked or unbaked.
To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life.
A Perfect Chocolate Chip Cookie And The Chef Who Created It
The British pastry chef Ravneet Gill ran countless tests to arrive at her version of the classic recipe.
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At the end of March, she went Live on Instagram to bake her perfect chocolate chip cookies, from her first cookbook, The Pastry Chefs Guide: The Secret to Successful Baking Every Time, which was published by Pavilion in Britain in the spring and arrived in the United States on Sept. 8.
People got to baking and shared their results on Instagram, the photos showing a cookie split in two, with an ideal wet-sand crumb surrounding a glossy pull of viscous molten chocolate. Ms. Gill, 29, reposted them all on her account.
Nearly six months later, shes amassed 43,000 followers and inadvertently caused a lot of people to start making cookies and cakes, she said. It just sort of kick-started a lot of people into realizing that this is so easy.
Eight years ago, after completing an undergraduate degree in psychology, Ms. Gill decided to pursue pastry, her mind set on making flawless patisserie, or as she describes it in her book, the stuff that looks unreal because its so gorgeous. She secured an apprenticeship at a restaurant, picked up work at a chocolate shop,and began taking classes at Le Cordon Bleu in London. From there, she writes, she leapt into kitchen after kitchen.
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The $250 Cookie Recipe
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Almost everybody has heard the one about the woman lunching at the Neiman Marcus Cafe in Dallas, who enjoyed the chocolate chip cookies so much that she asked for the recipe. For “only two-fifty,” the waitress said, it was hers. But when the credit card bill arrived, the woman found the total near $300. Turns out the recipe cost $250, the story goes. In 1997, after years of enduring the myth, Neiman Marcus came up with a recipe and gave it out for free. It’s a delicious variation on chocolate chip cookies, using ground oatmeal, nuts and adding extra chocolate with a grated Hershey bar .
The New York Times Chocolate Chip Cookie Recipe
Jillian & nbsp| January 30, 2020
This is the famous New York Times Chocolate Chip Cookies Recipe. The cookie is crispy on the outside, and soft and chewy on the inside.
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The New York Times Chocolate Chip Cookie Recipe A.K.A the cookie dough recipe that broke my favorite scoop.
This New York Times Best Chocolate Chip Cookie Recipe has made its rounds on cooking blogs and even though I have a Chocolate Chip Cookie recipe I LOVE, I tried this one out to see what all the hoopla is about. Here are my thoughts on this recipe:
- It makes a great chocolate chip cookie soft, chewy, and flavorful.
- They look like cookies from a fine bakery that youd easily pay upwards of $2 each for.
- If youre impulsive and want cookies like 10 minutes ago, this isnt the recipe for you as the dough needs to sit in the fridge for at least 24 hours before baking.
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Ingredients In New York Times Chocolate Chip Cookie Recipe
For the most part, the ingredients are pretty standard in the New York Times Chocolate Chip Cookies recipe. However, you will need two different types of flour to achieve the distinct texture of these cookies.
- Bittersweet Chocolate
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
New York Times Chocolate Chip Cookie Recipe
This isnt just any comparison this is a throw down! Its serious stuff. You see so many chocolate chip cookie recipes out there all claiming to the best. But they cant all be the best. Right?
So I had my own little throw down. I took a couple of the popular recipes that float around pintrest, along with a couple I thought had interesting things goin on as well as one from one of my favorite blogs Sallys Baking Addiction and compared them all. Just for you. So you dont have to wonder anymore which one is actually the BEST?!?
Its important to note that not everyone has the same idea of what makes a cookie awesome. Some like soft, some crunchy. Some like lots of chocolate, some like a little. Some like a little salt, some dont. So to get more opinions than just my own , I had a taste test while my in-laws were in town over the holidays. That means there are 5 opinions going into the comments for each cookie.
Ill note here that even though some recipes call for larger cookies, I made them all about the same, average cookie size. Also, regardless of whether clearly stated or not, they were all refrigerated overnight
So which ones did I test?
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How To Make The New York Times Chocolate Chip Cookie Recipe
Coocolate Chip Cookie Throw Down
New York Times Chocolate Chip Cookie this one probably rotates through everyones pintrest feed about once a week, right? Id image this is the most widely pinned chocolate chip cookie recipe. Therefore, it must be included!
My Favorite Chocolate Chip Cookie from Cookies and Cups I chose this one in part because Ive seen it around pintrest, but also because Im a fan of the blog. But probably most importantly, I liked the idea of comparing a recipe that used mini chocolate chips and coarse salt. In her description of the cookie, she says that using the mini chips gives even more chocolate in every bite. So I wondered is that true? Should I be using mini chips? We shall see!
Butterscotch Chip Cookie Cake by Bake your Day This cookie may seem an odd choice, and Ill give it to you. It kind of is given that its actually a cookie cake recipe and calls for butterscotch chips, not chocolate. But I like the idea of being able to make my regular chocolate chip cookie into a larger cookie cake if I want without having to make alterations. Lets keep it simple people! So I thought if I can take what looks to be a good cookie cake and get a good chocolate chip cookie out of it, why not try it? So I did!
SO BRING IT ON CHOCOLATE CHIP COOKIES! We are ready for you! Its time to throw down, baby!
First up Im going with the New York Times Chocolate Chip Cookie.
The other thing to note about this cookie is that while its tasty, moist and chocolatey, it uses cake and bread flour.
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How Do You Make The Best Chocolate Chip Cookies
I decided to put this dough to the test for myself once and for all. I measured the flour and the sugar using a scale so that everything would be very accurate. And I baked all three versions of the cookies below on the same baking sheet lined with a silpat mat- at the same temperature- for the same amount of time.
I also rolled out the cookie dough and measured it so that it was exactly 3.25 ounces. The recipe suggests 3.5 ounces, but these still yielded a very large cookie with a slightly smaller measurement. I dotted additional chocolate chips on top of each round of cookie dough .
After 5 hours of refrigeration, I couldnt stand it any longer. I baked up my first cookie. It was what we like to call, a very good chocolate chip cookie. Nothing super special though.
After 24 hours, we pretty much had the same reaction as the first. It was good. Nothing to alert the media about.
For some reason, the magic seemed to happen around hour 48. The cookie dough was more crumbly and dry, as Leite mentioned in his article. The result of the baked cookie was a crispy edge with a softer interior.
The key to making them perfect is to take them out of the oven when theyre golden brown on the edges and still look slightly doughy in the middle. As they set on the cooling rack, they transform into the perfect cookie.
Making The New York Times Chocolate Chip Cookie Recipe
My dad is a pretty darn good cook. We always have fun in the kitchen together making differing things. He makes awesome sandwiches. Can grill anything.
But one thing hes the king of is making chocolate chip cookies. Hes been king for as long as I can remember. His recipe tastes great and is always baked with love.
Ill always remember how he likes to use brown paper grocery bags to lay them out on all over the counters to cool.
And how awesome the kitchen smells. That he says the trick is to let it mix for a long time in the Kitchen Aid.
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Ingredients Needed For The Ny Times Chocolate Chip Cookie Recipe:
- Bread flour this type of flour has a higher protein content so it helps to create a chewier texture then if you were to simply use all purpose flour.
- Cake flour this type of flour has a lower protein content so it helps to create a tenderness. If you dont have any, you can make your own cake flour
- Vanilla extract
- Chocolate chips I have used semi-sweet chips, but milk chocolate as well. You can also use a combination of regular chips, mini chocolate chips, discs, chunks, and bars chopped up. I like using a combination so that I get chocolate of every shape and size in every single bite. Basically pure heaven.
How To Make The Best Chocolate Chip Cookies
This recipe instructions start out pretty standard:
Next is where the recipe gets a little different: youll need to chill the cookie dough for 1-2 days before baking them.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
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