NY Times Quintessential Chocolate Chip Cookies

posted by Ashton December 11, 2014

 

NY Times Quintessential Chocolate Chip Cookies

This is recipe #9 in the Chocolate Chip Cookie Experiment, and it just miiiiiiiiiiiiiight have taken the lead in the contest for my favorite cookie. Until now, Martha Stewart’s Soft and Chewy Chocolate Chip Cookies and Doubletree by Hilton’s cookies have been tied for first. But this recipe has definitely edged out Martha, and just maybe even Doubletree too!

Although, before I go any further, I feel like I need to clarify that this is not the NY Times recipe by Jacques Torres. A billion of you have asked if I’m going to be trying that recipe, and my answer to that is…. well, duh!

But not today. This is the NY Times Quintessential Chocolate Chip Cookie, recipe by Sherry Yard. So it’s a little different. But still absolutely amazing!

NY Times Quintessential Chocolate Chip Cookies

 

I think what I loved the most in these cookies was simply the chocolate. I used a 70% cacao bar of chocolate, and it was completely divine. The big chunks of melt-y chocolate were in every single mouthful. In fact, this cookie is really hardly about the cookie. The flour, butter, eggs and sugar– just a vessel to carry more chocolate!

Actually, I’m really not giving the cookie enough credit. It’s definitely very good– buttery and crispy, then soft and chewy in just the right places.

But you guys…. all that chocolate!

Promise me one thing– when you make these, don’t skimp out and use wimpy chocolate chips. And don’t just chop up any old chocolate bar. Splurge a little and pick out something good from the fancy chocolate section of the store. You seriously won’t regret it!

Yield: 18-24

Print Recipe

Ingredients:

1/2 cup butter, softened

1/2 cup brown sugar

1/4 tsp salt

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

8 ounces bittersweet chocolate, chopped

Directions:

Sift together flour and baking soda and set aside.

Using an electric mixer, cream the butter for about two minutes (the original recipe says "until a lemony color," but I never noticed a change in color). Beat in the brown sugar and salt until light and fluffy.

Add the egg and vanilla and mix just until fully incorporated.

On low speed, add the sifted flour mixture. Mix just until dough forms.

Fold in the chocolate pieces.

Remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight.

Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart on parchment-lined baking sheets.

Bake at 350ºF for 13, or until edges are just barely golden brown.

Store in an airtight container for up to 3 days at room temperature.

 

Recipe source: New York Times Cooking

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About the author

Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

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posted in All Recipes, Chocolate Chip Cookies, Cookies
December 11, 2014