New York Times Chocolate Chip Cookie Recipe

"Hey Becky, 2008 called and it wants to know why you haven't made the New York Times Chocolate Chip Cookie recipe."

Yeah, that's right. I'm four years late on this giant, dark-chocolate-chip-cookie-with-a-touch-of-sea-salt-on-top phenomenon. It's supposed to be the best out there. Don't ask me what I was doing. Clearly it wasn't as cool (or delicious) as this cookie recipe.

So what's the big deal? First off, this cookie is a big deal. It weighs in at a whopping 3 1/2 ounce per rolled dough. Only six to a sheet, folks. To give you some scope, the typical chocolate chip cookie recipe has about 1/2-1 1/2 ounce per cookie.

You can only dream to have all ingredients on hand for such an occasion. Even if you're an avid baker like me. But since this cookie recipe is a special occasion in itself, you will have to make a grocery store (if not a specialty store) run. On said trip you'll need to find bread flour, cake flour, Valhorna chocolate feves and sea salt.

The Valhorna feves are pricey, but do it. If you're going to make an acclaimed cookie researched out and concocted by David Leite that was adapted from Mr. Chocolate (Jacques Torres), then use the chocolate suggested. That's my two cents.  

These chocolate chip cookies were stunning. The size alone was special. And those melted feves, who could resist those melted feves. They make the New York Times Chocolate Chip Cookie, that's for sure. Make sure you follow the recipe exactly, especially the chill time and make sure to read the article that goes along with the recipe. We loved these cookies. They were pretty, chocolaty and satisfying. A week doesn't go by that my husband doesn't say, "Hey you should make the New York Times Chocolate Chip Cookie recipe."

Other posts you may like:
Coconut Oatmeal Chocolate Chip Cookies on Two Peas and Their Pod

Adam's Mini Peanut Butter Chocolate Chip Cookies on Project Domestication
Strawberry White Chocolate Chip Cookies on Cafe Johnsonia

60-Second Chocolate Chip Cookie A la Mode on Picky Palate

New York Times PERFECT Chocolate Chip Cookie Adapted for High Altitude on Mountain Mamma Cookies

New York Times Chocolate Chip Cookies

from The New York Times

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

Ingredients:
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. 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.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. 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. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.