Wednesday, May 2, 2012

Baked! The famous New York Times chocolate chip cookies.

For years -- years! -- I've stuck to one chocolate-chip cookie recipe: my mother's. It's delicious and failproof and the addition of one secret ingredient makes it totally unique. I make Mom's cookies for friends, for coworkers, for birthdays, for holidays.

Then, a few years ago, that famous New York Times article about chocolate-chip cookies came out, with its even-more-famous cookie recipe. Everyone went nuts for it; I remember seeing it on a bunch of food blogs, and this year, my mother -- who'd clipped and saved it -- made the cookies for Christmas, and guess what? Turns out everyone was right: They were  delicious.

Mom admitted, however, that she didn't let the dough set for the 36 hours that the recipe strongly suggests. So when I got it into my head to make these cookies this past weekend -- thanks to a reminder about the recipe on Emily's blog (via Kate's) -- I made a mental note to make sure to do just that.

So I did.

And the results were spectacular.

This is a bold statement, but: These are seriously the best chocolate chip cookies I've ever made (or eaten).

Here's the thing: The 36 hours in the fridge help the flavor in these cookies really develop; there's a depth of flavor to them that's remarkable. You could definitely bake them after 24 -- or probably even eight -- hours in the fridge and still have a fantastic cookie, but trust me: They are worth the wait (and, hey, you can always sneak a few pieces of dough, like I did).

Here's the other thing: Don't substitute regular all-purpose flour for the bread and cake flours. I mean, I'm sure you could, but the cake and bread flours come together to create a cookie that's crisp around the edges and perfectly cake-like in the middle.

Also: this recipe, which was adapted by David Leite from famed chocolatier Jacques Torres, calls for chocolate discs, or fèves, but I wasn't about to go searching for those, especially since I was baking at 10 p.m. on a Friday night. So I used my go-to chocolate chip -- Ghirardelli 60 percent, readily available at grocery stores -- and the cookies were perfect.

And finally, if you're in the mood for something truly decadent -- and a complete diet buster -- you can do what I did, which is to make ice cream sandwiches out of them. I used coffee ice cream, but a really good vanilla or strawberry, or even mint-chocolate-chip, would be excellent, too.  Yum.

Here's to the simple perfection of a warm chocolate chip cookie. Sometimes there's nothing better.

Photos by me; my heart-shaped cutting board is from Out of the Woods of Oregon.


  1. I can't even imagine what these would taste like in ice cream cookie form.

    I've made these a couple times and they are awesome. I'm actually surprised I shared some with my co-workers last time.

    If you have a Williams-Sonoma near you, they sell chocolate disks [E. Guittard]. The disks can get a bit pricey.

  2. Oh I'm going to try making these! My grandmother's cookie recipe also allows the dough to rest (in the fridge), so perhaps that's why her cookies always taste so good.