Have you ever baked the chocolate chip cookies off the bag of chocolate chips? The go-to, ever faithful and delicious classic? Or maybe you have your own classic chocolate chip cookie recipe that you always use? Maybe something sentimental from your childhood of coming home to your mother’s freshly baked cookies?
Well, forget about all of those recipes because they pale in comparison to these. I don’t even need to try them. I just know. That is how good these are. The New York Times Chocolate Chip Cookies recipe is hands-down the best on the internet. And maybe you don’t agree with their politics or whatever (why pay attention to that when they talk about cookies?), but I know you will agree with their taste in cookies. I know I do. And I am totally unbiased. I can’t even vote. But if I could vote for cookies I would vote for these. (Too much? Too cheesy? But it’s true.)
These New York Times Chocolate Chip Cookies were deemed the very best after rigorous testing, and not without reason. They are so much ore rich and flavorful and bold that any other chocolate chip cookies. They will make the recipe off the bag seem like a Chips Ahoy. Unless you like those. Then they make them seem even worse.
The secret to why they taste so much better?
I honestly have no idea. Maybe it’s the amount of butter and sugar. I’m sure it has something to do with the fact that you refrigerate it for 24 hours before baking them (DO THIS, IT MAKES ALL THE DIFFERENCE), I’m just not sure what that does.
I’ll propose a deal: if you can figure out and tell me what the refrigerating does, I’ll bake you a batch of these
cookies.
cookies.
And a plus side to the refrigerating is that you can keep the dough for the New York Times Chocolate Chip Cookies in your fridge for as long as you want and just take some out and make a couple of cookies at a time, to fit your needs.
Or you can bake them all at once, it’s up to you.
Now, as you’ve seen in the pictures, these are not just plain cookies. The pictures are of ice cream sandwiches. One thing that I HIGHLY RECOMMEND doing with these (I mean I’m doing a whole post about it) is to freeze them, sandwich them around cool whip (Or an ice cream of choice, but I love Cool Whip enough to eat a whole container of it plain), line the sides with mini M&M’s (not the normal ones, the mini ones, because everyone knows those are so much better) and then freeze them again before stuffing your face.
Other possibilities? Use M&M’s instead of chocolate chips. Use pretzel M&M’s instead of chocolate chips. Or peanut butter M&M’s. Or coconut. Or all of the above. Or peanut butter chips. Or you could stuff the New York Times Chocolate Chip Cookies with other cookies (I recommend using old Girl Scout cookies for such purposes). Or stuff them with Reese’s. The possibilities are endless.
You could also always just eat New York Times Chocolate Chip Cookies plain.
Or hey, why even bake them? You could just eat the dough. I may or may not have done that. *wink *
-Audrey
Print
Print
PinIngredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet chocolate chips
- 1 tub Cool Whip, frozen
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- Freeze cookies for two hours. Spread copious amounts of cool whip onto one and sandwich them together. Roll in M&M’s or place them along the side. Freeze for an hour or longer. Then eat!
http://www.nytimes.com/2008/07/09/dining/09chip.html?8dpc&_r=0