A bold statement
Okay, so, for those of you who made the cookies, how many ate them at every meal for multiple days, to the near-complete exclusion of other foods? I ask not only because I did, but because these cookies deserve to be eaten that way, in extravagant quantities. I mean, just look at them. A mere glimpse makes me want to pour a big glass of iced coffee and do something immoderate.
The sad part is, I would have overlooked this recipe entirely if Brandon, in his diligent, good-citizen, news-reading way, hadn’t e-mailed me a link to the article last Wednesday. I was sitting at my desk, reading something far less important, when it landed in my inbox. There was no accompanying commentary - just the link - but I knew what he was saying. I promptly stood up, walked to the fridge, removed the requisite butter, and set it on the counter to soften, and that night, I made cookie dough. (This is, incidentally, part of a top secret strategy I am developing called Kill Him with Kindness and Cookies and Maybe He Will Clean His Closet Without You Having to Ask Him Again. Don’t tell Brandon. So far, it’s not working very well, but I still have hope.)
I won’t attempt to paraphrase the article here, because you really should read it. David Leite, its author, is a wonderful writer, and those of you who like to bake will find it very informative. (Plus, it quotes Shirley Corriher! I love Shirley Corriher.) What I will say about it, however, is that it adds up to a very fine, very fetching cookie. In fact, it is, without a doubt, the best chocolate chip cookie that I have ever made at home. It is also the best chocolate chip cookie that I have ever eaten. It scares me a little to make such a bold statement, but I have decided to do it anyway.
Leite’s recipe, which was adapted from Jacques Torres, produces a model specimen: big and plump and nubbly, with plenty of those endearing cracks and folds that form on the surface as the dough softens and spreads in the oven. The cookies are soft and chewy at the center, but their edges are nicely crisped, and then you’ve got their flavor, which develops over 36 hours (don’t skimp! it’s worth it!) of rest time that the dough gets before baking. The flavor is classic chocolate chip, of course, but it has an unusual depth and complexity and, for the clincher, a sprinkling of salt on top. You know how, in Charlotte’s Web, Charlotte writes “SOME PIG” over Wilbur’s pen? Well, we’ve been seeing a lot of spiders around the house lately, and these cookies are sufficiently good that I half-expect to see the words “SOME COOKIES” appear, written in spider silk, in one of the corners of our kitchen. They really are some cookies.
Before I shoo you away from your desk and into the kitchen to make a batch, I want to share a few thoughts about the recipe. David Leite clearly went to great pains to make it very specific and thorough, but I couldn’t help but make a few tweaks, mainly for convenience’s sake. First, I didn’t bother with the fancy chocolate disks or fèves that he calls for. I like nice chocolate as much as the next guy, but I had to draw the line on this one. I didn’t want to get in the car. Maybe next time, I’ll pick up the fancy kind, but for now, I will use my standard chocolate chip of choice, Ghirardelli 60%. I think it’s perfectly delicious.
Second, I didn’t use a mixture of cake and bread flours, as the recipe suggests. Leite’s article failed to explain why the use of two flours is important, and I don’t know, it just seemed like a fussy complication. I have no doubt that it probably does something, texture-wise, but I was willing to take a risk, so I skipped it. Instead, I used a local flour that we’ve been trying lately. It’s called Stone-Buhr Northwest-Grown All-Purpose Flour, and if you can find it, I highly recommend it. Otherwise, you might try your regular brand of all-purpose flour, or, as Leite recommends, a combination of cake and bread flours.
Lastly, after the dough had its 36 hours in the fridge, I let it soften a little bit at room temperature before I tried to scoop it. It was very hard when freshly chilled, but with about 30 minutes’ to one hour’s rest on the counter, it was more readily scoopable. Don’t let the dough get warm, though; you want to bake it while it’s still cool, and even tending toward cold.
Anyway, however you do it, MAKE THESE COOKIES. And then heed my warning: unless you have a large household, give at least some of them away to friends and next-door neighbors, or else you will eat yourself silly. In a good way. And a bad way. I took a few to our neighbor, gave three to Olaiya, and delivered a half dozen to our friends Ben and Bonnie, who live conveniently nearby. None of them complained, and in fact, Olaiya stopped by this morning to ask for more. Which, I think, means that I should make another batch.
P.S. You do know, right, that you can click on any photograph here and view in a larger size? I know that bigger can be better sometimes, especially when it comes to cookies.
Chocolate Chip Cookies
Adapted from The New York Times, David Leite, and Jacques Torres
If you have a kitchen scale, I highly recommend using it here. This recipe is written in both volume and weight, but I chose to use the latter, so that I wouldn’t have to mess with measuring cups. It was unbelievably quick: just put a bowl on top of the scale, tare it to zero, and go.
2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
Repeat with remaining dough.
Note: I may be the only person in the world who feels this way, but I like room-temperature chocolate chip cookies better than warm ones. (Yes, I fully expect to be burned at the stake for saying this.) When they’re warm, they taste too rich to me, and some of the nuances of their flavor get lost. I suggest that you try these cookies both ways and decide for yourself.
Yield: About 24 (5-inch) cookies.
110 Comments:
Well, they'll have to burn me at the stake right along side you, I'll go a little further, I like them cool. Then they are good for dipping in ice cold milk.
Always good to get another great chocolate chip cookie recipe.
I come on here to remind myself of the proportions for that onion pasta sauce, and I'm greeted with this. Evil, that's all I have to say.
Also, I keep table, kosher, and gray salt on hand. Don't keep the sea salt around. This seems a great excuse for a trip to the store. :) Something flaky, so it crunches well?
i haven't gotten round to making them, but when i read the article, i ripped out the recipe and it's now on my MUST MAKE list.
Oh I have spent days surviving solely on chocolate chip cookies and cold milk. You can't really go round with that combination. ;)
As I get older though, I tend to veer towards your suggestion of sharing these cookies with friends and neighbours... Them love handles appear every time I show a lil too much love for these bite-sized wonders...
I really, really didn't want to make these cookies. I was feeling a bit pleased with myself for having said, "no, damnit, I won't do it! I don't care what you say, New York Times, you big fancy paper!" But if you say so, Molly, I am so there.
Oh holy hell, I am such a sucker for chocolate chip cookies. It's what I make when I'm stressed and need to clear my head. Plus the eating of them afterwards helps the stress, too. :) I will definitely try this recipe! I missed this!
Thanks!
At first, I was thinking this long refrigeration time seemed a bit absurd, but since you said it was worth it, then I'm willing to give it a try. Anything in the name of science or chocolate chip cookies.
I've been using Alton Brown's recipe that called for all bread flour (The Chewy from three chips for sister marsha or whatever), and I really like the texture it gives my cookies over the plain all-purpose, but I don't have good local AP Flour, just your average grocery store business. Maybe the lightness of the cake flour and the chewy glutenous nummminess of the bread flour is for those of us with that dilemma =D
I'm glad I wasn't the only one who couldn't resist making them on Wednesday, as soon as I had read the article. So fantastic! They have a great depth of flavor and the texture is absolutely perfect. Oh man now I have to go eat a cookie.
I read the article and the recipe over and over, wanting rather desperately to make them, but didn't for a long variety of uninteresting reasons (excuses). HOWEVER. I'm more than happy to provide you with my address, should you feel the need to, you know, make another batch as Olaiya suggested. Which is really a brilliant suggestion. That Olaiya. So smart.
Wait, maybe I should be heaping flattery you at this crucial juncture. xo!
i have tried so many (too many) chocolate chip cookie recipes in search of the perfect cookie with the right texture and balance of sweetness with flavor and chocolate...i cant wait to try this one next!
I definitely did the exact same thing. Delicious.
I definitely prefer them after they've sat out a while. Delicious.
I finally got to make my cookies after staring at the delicious dough sitting in my fridge for 2 days! And, I think I'm totally sold. Love the toffee/molasses tones. So yummy.
After researching where to get the chocolate thingies and noticing how expensive that would be, I bought the Ghiradelli 60% today (BEFORE reading your post). I'm planning to start the process tomorrow. My son loves chocolate chip cookies and is going off into the woods later this week and this would be a perfect camping treat.
Just made some chocolate chip cookies at the request of my sweet husband. For the first time in my life, I didn't use the old family recipe, and I ended up loving them way more than any chocolate chip cookies I've ever had. I don't know about this recipe, though. I'm sure they're good, but the two flours and the fancy chocolate and the salt on top just strays too far from the classic, old-fashioned goodness that chocolate chip cookies are to me. Sorry, but I probably won't make these.
P.S. I'm with you on the room-temp cookies. So much better texturally too.
Oh, cool! I was going to make these tomorrow morning, and you gave me the volumetrics! Woohoo! Thanks. :)
36 hours to wait before baking? I'm not sure I could restrain myself, I might just eat the dough instead. I would agree that the combo of cake and bread flour has something to do with texture, since I think the protein contents are different?
I'm a fan of the warm cookie too! Fresh out of the oven, you don't get the benefit of the variations in texture, and like you say, the flavor is almost too rich. Although maybe it's just because when the cookies are hot, I'm still recovering from all the cookie dough that I ate -- something about that raw flour taste...
I love to try the latest best chocolate chip cookie recipe so we'll give this a try. And I'm with you 100% on the Ghirardelli 60% chips which are this household's standard brand. And the resident teen eats them by the bag!
i'm pretty disappointed with most chocolate chip cookie recipes i make. i must not have the gift of c.c. cookie gab. but i will give this a go! very very soon. like tomorrow maybe?
i haven't tried the recipe yet--but i loved the article (especially loved because i grew up in the little massachusetts town of the cookie's accidental inception).
after seeing your photos & commentary, i must try this perfected variation...
and yes, i could live off of them.
Wow! Yum! Don't tell my cow-orkers about these or they will not let me rest until I make them.
Dear, Sweet Orangette,
ARE YOU TRYING TO MAKE ME EAT MORE COOKIES?!
'Cause if so, fine, I give in.
And as for cookie temp--I prefer 'em room temp, too. I find I can taste all the ingredients that make up the cookie better that way.
Now, I may need to burn you at the stake for making me dig around under the cabinet for my kitchen scale... but I'll see after I make the cookies.
I just thought of an additional complication...
How am I to defend the cookie batter for 36 hours in this house?!
thank you for this recipe!!!!
It's before 7 am here and I just downed one that I made last night. They were good warm, but you really can appreciate the depth of flavor and various textures that Leite writes about when they're room temp. Or maybe chocolate chip cookies just taste better for breakfast?
PS - I also used the Ghirardelli 60%, but subbed some of their milk chocolate chips as well, mainly cuz that's how my wife likes them :-)
Dominic
the zen kitchen
As some of your commenters have suggested it is the different protein levels in the flour that makes the textural difference. Cake flour has decrased gluten content leaving you with a softer dough and a more melt-in-your-mouth texture for the cookie. While the AP flour has more gluten leaving you with a stiffer dough and chewier cookie. The gluten development also depends on how much you work the cookie dough too.
I like chewy cookies.
Beautiful pictures of the cookies - while the article didn't completely convince me to try this recipe, this post certainly did. One question: did you use an equivalent amount of all-purpose flour to the amount of bread / cake flour combination as listed in the recipe? Thank you and I love your website! I can't wait for your book to come out!
how did i miss this? T loves his milk and milk loves a good cookie right? xox
Now just look what you've done. I have been staring at that NYT recipe for the past week, every day thinking that no, I do not NEED to try it. But then you had to go and not only make them, but wax poetic about the whole thing, and now, well, dangit. I guess I'll go get the butter out now...
I really enjoyed reading your post Molly.
And I do believe I will try this recipe, thanks for un-fussing it a bit. :)
I made chocolate chip cookies after last week's NY Times article! (From the regular Tollhouse recipe though, the two different flours of the NY Times recipe put me off)
Oh I am so happy you tried this! I thought perhaps the flour bit was a little silly, but if you say they are grand with AP, I will try them that way myself. I'm intrigued by the 36 hour wait, but the only thing I'm sad about is that I can't eat them tonight!
I absolutely printed out the recipe, and have an event that I'm going to make them for (the equivalent of giving them away). Then after I try it with cake and bread flours, I'm going to try it with some portion of whole wheat or spelt flour.
I haven't seen the article yet, but this is indeed a bold statement. :)But I will try anything with your stamp of approval. Thanks for the heads up.
i got the email too, from my friend john, and it has been sitting in my brain like a splinter. one question, did you measure out 17oz of all purpose flour then?
wowsers, these look good. i love that the article attributes some of the goodness to the "aging" of the cookies. how many times have i made cookie dough, didn't have time to bake or wanted to wait until the next morning (hello, Missouri summers) and "accidentally" made amazing cookies?
thanks for the article heads-up. if i didn't know how to tap-dance before, i do now. and my dance is taking me into the kitchen.
i knew i wasn't the only one e-mailing this story/recipe to everyone i know and planning my week around cookie dough! so glad to hear your report, molly. hopefully, i'll be eating these within the next 48 hours too!
Yep, I made them! Dangerously delicious.
Generally I don't bake, but this recipe inspired me to jump over from culinary to pastry, even if just for a day.
When asked by a friend who also read the article if it was worth the work, I happily quoted Elizabeth Gilbert and replied: "Does James Brown get down?"
I am also a convert to this recipe! They are totally irresistible. I made them with the bread flour/cake flour combo but I'd actually like to try with AP flour to see if there really is a difference. I, too, use the Ghirardelli 60% chips and think they're just fine.
A few notes: For the first batch I made, I forgot to add the salt. Then I added for 2nd batch. I'm not actually sure that it's necessary - I might just add a little more salt into the batter which is something I normally do with cookie recipes anyway. I didn't love the feel of the salt on my tongue right as I bit in - prefer it to be more blended in, but that's just my take on it.
Secondly, I work in catering and I used our professional convection oven for one batch at 325 instead of 350 degrees. (I'm not a baker, but in sales so still consider myself an amateur!) There was a noticeable difference in the texture from when I baked them in my home oven. The "sweet spot" that he mentions where the cookie goes from crunchy to soft was more pronounced in the convection-baked ones and they came out looking more perfect-looking.
And you're right that the dough needs to come almost to room temp before scooping. I don't think it was the best-written recipe - definitely needed a little refinement, as you have done here.
Yikes! I've been on the perfect chocolate chip cookie journey of late and hadn't even seen the article in the NYT. I'm giving bread flour a go next time around...
I've had this earmarked and have been talking about making them for a full week now. But as I'm going through some personal bumps on the road right now, I think it'll be a good month before I can cook. It's a bit of a hiatus situation - but hopefully in a month, I'll be in a much happier, better place emotionally and back to the cooking world. And I swear, these cookies are what gets made first!
I read the NYT article and have been trying to keep myself from making these cookies since. You're not making it any easier! ; )
Over the last couple of weeks, I've been making ice cream for blog events and the amount of sugar I'm eating is starting to get ridiculous. These cookies must wait another week. But yours look soooooo good!
hee - that's my chocolate chip of choice too! I am getting ready to make these soon, but I think I'll have some trouble with that 36 hour thing. Maybe I'll do the test and bake some at intervals.
I love Charlotte's Web, so I adored your bit about spiders writing "SOME COOKIES" in their webs around your home. Such smart, funny writing! Molly, I believe the spiders SHOULD be spinning "SOME WRITER" into their webs for you.
As for the cookies, well, hmm. I've got about a quart of frozen Oatmeal Chocolate Chip Cookie dough (your recipe) in the freezer, so it will be a while before I consider whipping up another batch of cookie dough. That recipe, old as it may be at this point, is awfully tasty...and oaty!
Oh good, I'm glad my hunch that baking these just for myself would be a bad idea. Even though I want to make them right now I'll stick with the plan to make them for a church gathering next month. Oi, next month!
PS - Kudos on the Charlotte's Web reference :)
I cannot believe you just did this to me! As soon as that article came out I wrote on how badly I wanted to bake those but I just don't have the time with the bar exam, ohhhh 2 weeks from TODAY (http://www.shelbsandcheese.com/). You have broken my heart, Molly, and I am unbelievably jealous that you were FORCED to eat all of those delicious, delicious cookies.
Someone needs to do something about this
excessively luscious bit of food porn. Molly
must be stopped! All I did was read your
recipe and I resigned myself to a switch
from size small to medium!
i made these and they are indeed the best chocolate chips cookies ever. i added walnuts and used fancy flake salt, which i think kind of made the whole thing. i did use the chocolate discs, as well, because they have them in bulk at the store by us, and i think they actually did make a difference. with the discs, the chocolate and dough make thin alternating layers throughout and i think make for better texture and more even distribution. that being said, you can't go wrong with good ol' chocolate chips, either.
i did print the recipe post haste, but now it is languishing in a pile of printed-off-the-internet recipes. your post has moved it to the top of said pile.
you aren't by any chance having your radish feta avocado cilantro salad for lunch today, are you? i am. it's happened a few times where we have eaten the same things for lunch... kismet?
These were the star of my weekend. And it's taken some serious self-restraint to keep myself from eating the rest since then. I'm trying to restrict myself to baking one cookie per person (and requiring guests to do so!).
I went for the two-flour combination, and used dark muscovado sugar for part because it's what I had on hand. They were yummily molasses-y. I'm not sure the flour made any difference; I'll have to make another batch to compare. :-)
Cannot wait to try these. My only fear is that I won't be able to stand the chilling time.
I read the NY Times article and immediately made plans to make these cookies... hopefully I'll get to it this weekend. But a helpful hint: If you take the dough before you refrigerate it and drop it by teaspoonfuls onto a baking sheet as if you are going to bake the cookies, then you can refrigerate (or freeze it)... once the dough hardens, scoop the unbaked cookies into a bag, and only bake as many as you want at a time, keeping the rest in the freezer, so you can have fresh, just-out-of-oven cookies any time you get the craving for some.
I'm a lackluster baker, at best, so I was counting on the Leite cookies to make me look good. Now you'll make me look even better -- and more efficient! Thanks!
- Eugenia, who masquerades as a chocolate chip cookie maker on her days off
I like them cool as well, I think the flavors are still getting to know each other right after they leave the oven and need a little time.
Lovely read.
um I read the article, looked at the recipe, but decided to walk up the street to Torres instead. I also live next to levain. Torture!
you did it Molly! You reminded me how much I love chocolate and sugar. I'm trying to remind myself not to heat the oven to bake, but damn, its not really working.
Hope you enjoying the summer here. Its so gorgeous!!! xo
Well, I was planning on making dinner, but I think I'm going to toss that out of the window and just make cookies. As for the hot/warm debate, I love cookies straight out of the freezer most--all the butter makes them still soft and chewy, but the cold takes away some of the uber richness.
Here, here on the cookies at room temp. I am going to try this recipe, no matter what my thighs say!
Molly, I've been reading your blog for... um... I think it's been about two and a half years now... wow! and I believe it is finally time to leave a comment.
I just love it! You have such a nice way of writing... can't wait for each week to begin and read another lovely post!
So far, the Chewy Cocoa Cookies with Chocolate Chips have been the all-time favorite around my friends and family. But I believe these cookies will be tough competition.
Living in Europe, I treasure my US-measuring cup, but sometimes I still feel the need to convert into the metric system (and if it is only to give the recipe to friends possessing only metric measuring cups...)
Trying out this recipe, I keep wondering why 8 1/2 oz. flour are about 2 cups with the cake flour, but only 1 2/3 cups with the bread flour. Would you be so kind as to explain this to a somewhat lost-in-conversion cookie-aficionado?
I did too! though, i didn't make the ones in the times i made my chocolate chip oatmeal cookies and it definitely worked for me! Now im feeling like ill have to go back and dig out his recipe!
I'm sitting at my desk at work, watching the minutes go by..reading your blog...waiting to get home and make cookies!
I love your blog, it inspires me.
try it with the bread and pastry flours- it's completely worth it.
i bought both flours when this recipe first came out a few years back via martha stewart. it seemed a bit ridiculous, but the specific gluten content of each adds up to something far beyond using just AP.
they really are the best chocolate chip cookies ever.
i didn't. but i SURE thought about it... and now i REALLY want to :D
So, if I use A/P flour and have no scale, how many cups would I use? It looks like the bread flour is heavier than the cake flour so it has a lower cup measure. How do the 2 flour measurements convert to using A/P? Or am I just confusing myself?
Ha, I just posted about making these cookies. Then I went through my blog feeds, and there was your much-more-eloquent post. :) It's a good thing I only made one batch per day; otherwise they would have been gone in a matter of hours! I can't wait to try out the dough-resting method with my other favorite cookie recipes.
I made the cookies last week; they are my favorite recipe. To be honest, prior to making this recipe, chocolate chip cookies were not my favorite cookie. I used AP flour, as I didn't have any bread flour, and chopped bittersweet chocolate, as I also was unwilling to go out in search of special disks. Both my husband and myself agree that both the chilling and the salt are key to the success of this recipe.
Oh Molly this makes me want to go home and bathe in cookie dough (can you do that? Density might make it difficult. Must experiment). I'm blaming you for these extra 5 pounds! I had an instant need to make your chewy cocoa cookies a couple days ago, so we better get eating before these babies are ripe!
Yes, we made them, Yes, they were amazing, and Yes, I like mine at room temperature too.
Wow, there are already so many questions and comments on this post that I can't blame you if you don't get around to replying to them all. But if you have a chance, I'd love to know if you have a particular recommendation for a kitchen scale? I've wanted to get one for baking for a long time (so I can make recipes from Europe and Australia without worrying about conversions), but I've been held back by having no idea how to choose one.
I've tried a bunch of your recipes. So far your soups, salads and yogurt cakes drawn MUCH praise. Silly question: I don't have a stand mixer. Should I use a hand one or mix by hand?
Wow, those cookies look so scrumptious! I read that article too on the NY Times a few days ago. Hmmm, chocolate chip cookies would be a fun adventure this weekend. I haven't made cookies in a while (well, since last month...but it still seems eons).
Yum - I just did this experiment. The cookies were definitely better the longer I waited to cook them.
Just. So. Great.
You know that I had just recently, after a months-long quest, managed to get my chocolate chip cookies just about right so my lovely wife was quite happy with them?
You know I barely managed, by the breadth of an hair, to hide that vile NYT article from her?
You are aware that now that you have unfortunately validated that outrageous claim about the ultimate cookie recipe, I will have to make at least a batch of these?
You realise that I will have to start ALL OVER AGAIN?
Thanks. So. Much.
P.S.:Still love you and this place.
P.P.S.: If those cookies work out, I'll love you even more.
Oh Molly! I am so making this batter tonight! We've got company coming over on Saturday so the timing couldn't be better either.
The flours: It's all got to do with those long-chain proteins! Low-protein flours create that alternate cookie universe, and that "crumb" texture that bakers so often talk about (versus the chewy feel of cookies baked using more gluten-rich flours). You can do the same thing for shortbread- just substitute a little rice flour for a portion of the all-purpose flour. You won't believe the difference - almost a melting sensation on the tongue.
Molly! These sound fabulous, thanks for passing the recipe along... I'm all about trying this recipe over the weekend, but I'm nervous that my mixer won't handle all the flour at once- do you use a standard sized mixer or is yours larger?
I'm going to have to make these now. I'm always searching for the perfect chocolate chip cookie! I don't have cake flour right now, so I'll take your word that they will be okay, though I probably will buy some cake flour and make them again sometime to see what the difference is.
I think it depends on the cookie, whether it's better warm or cooled. I've made CC cookies before that I liked better the next day, but my most recent CC recipe tasted much better right from the oven. In general, though, I tend to like most baked goods better after they've been sitting for a little while rather than warm. The texture and flavors always seem better.
I am relieved to read that you like your cookies at room temperature. For years, I thought Chips Ahoy were the only kind of chocolate chip cookie I liked. And then I realized you don't actually have to eat a homemade cookie the second it comes out of the oven.
I've been eager to try this recipe. And now doubly so.
Umm ... so ... YES. Heaven.
I always want to eat them hot, and I'm (almost) always disappointed. Too intense. And I'm also with Bess, in that when they come out of the oven, I'm usually only just recovering from the sugar overload of all the dough I ate.
I SO cannot eat the hot cookies...I'm recovering from my sugar coma caused by eating too much dough. I have always prefered a mix of butter and shortening (ew, gross, I know, but it really works!) for a nice mix of crumb and soft after a day or two.
That said, I never bake these in the summer! It's berry time, and I'm getting another half-flat of raspberries tomorrow, which helps make up for my sorrow and the end of strawberry season.
If you're ever on Whidbey Island over the 4th of July, hit the local grocery stores for THE best strawberries--they come from Coupeville, are brought in same-day, and sell for about $11/half-flat (I just paid 7 bucks for a quart at the farmers market and they weren't anywhere near as fresh or tasty). It's just a bit warmer and drier there than here, and the berries have THE best flavor. Ever. Oops, I've slipped back into mourning...gotta get those raspberries...
I did see those cookies in the New York Times and they definitely look droolworthy. I like your adaptation, it's much easier!
Hee. Hand raised here! I made some. ;) So yum, yes? I made the same adjustments as you with the chocolate and flour - entirely because I didn't want to get in the car. And it was Sunday afterall, just moments after reading the article.
Happy weekend to you, Molly!
I am inspired! Plan to make the dough tomorrow so the family can enjoy fresh-baked cookies on Sunday.
BTW, your fabulous cookie photo is now the background on my computer desktop. As if I need a reminder to try this recipe...
Oh Molly, your posts are always witty and inspiring. I will definately make these!! Thanks for writing!
Not a blogger, just a lurker
Made these yesterday - they are amazing indeed!
I did not make them huge, though - my batch produced 30 cookies (instead of the 18 called for in the recipe)
They are by far the best I've ever baked, probably the best I've ever had - but I do like chewy cookies. Hubby prefers a little crispier. Still loved them - the salt is a must!
Sally
Ok, as if you need an 89th (!) comment (you impress me), but I must say that you have the most -- what was that word you used? Fetching? -- fetching cookie recipes on your site. You cookie posts are among my favorite. I'm grateful for your cookie appreciation. But 36 hours, huh? I'll heed your advice, but boy will it be tough.
just made the dough. and now it has to rest for 36 hours!?! how am i going to manage that? pretty sure it'll be no more than 24 around here. everyone's looking forward to the baking.
I am always up for another chocolate chip recipe! Now I have a good excuse to bake some more cookies for my husband :) Off to bake
I'm raising my hand! I too made cookies, and made tweaks to the recipe (although, I couldn't be bothered waiting 36 HOURS!!! for my cookies to chill, I did about an hour, which was torture enough). Chocolate chip cookies are by far my absolute favorite, and I couldn't agree with you more; they are so, so much better when they are room temperature.
great post! :)
I made the cookies right after I read your post, but I couldn't stand waiting for 36 whole hours after I made the dough to bake them. I made a couple of them right away, some last night, and I'll make the rest tonight.
My co-worker tried one and came back an hour later to tell me that it was "One hell of a cookie!" Can't ask for much more than that ;)
Goodnight. You guys certainly love your chocolate chip cookies! And I can't blame you.
We adopted a dog a couple of days ago, so things have been a bit out of the ordinary around here, and I'm later in replying than I meant to be. To those of you who had questions about this recipe, so sorry! I hope you'll pardon my delay.
Cookofthehouse, I used Maldon sea salt for the tops of the cookies, and it was delicious. (It's also my favorite salt in general.)
Angela, yes, I did use an equivalent amount (by weight; not volume) of all-purpose flour. I used 17 ounces.
Hannah, yep, 17 ounces! Make. Them. Lady.
Amydawnrose, I wish I'd had that salad for lunch! I had a boring salad - just greens - and some cherries and banana bread.
Barbara, in general, cake flour is lighter (and more finely ground) than bread flour, so it takes more of it to add up to the same weight.
Angak, I'm not 100% sure how many cups of all-purpose flour it takes to add up to 17 ounces - and it depends, honestly, on how you scoop the flour. But I just did a Google search, and it seems that you might need about 4 cups (or a little more).
Gwen, I use a Salter digital scale that I bought at Williams-Sonoma a few years ago. I just searched their website for it, and they don't seem to carry the same one anymore, but here it is on Amazon.
Chasse, if I were you, I think I would do most of this recipe (up to the point of adding the vanilla) with the hand mixer. Then, to incorporate the flour and chocolate chips, I would stir.
Cat, my mixer is a standard one. When you add the flour, it seems like it's going to be too much, but it's not, I promise.
Though I can't respond to everyone else personally, thank you so much for all the kind words. And for loving cookies. Seriously. You are too good.
hi there. i'm having trouble with the cookies going *VERY* flat and thin.
it breaks my heart to see the dough spreading out as soon as the pan hits the oven.
wondering if anyone else has had this problem . . . granted, i only let my dough chill out in the fridge for about 4 hours.
I made these the day the article came out, too. Right up there with me on the top of the Choc chip cookie list as well! You can see mine posted on my blog if you'd like. Everyone LOVED these. I'm so glad they are all gone. I've actually made three batches since the article came out.
http://kevnkoi.blogspot.com/2008/07/last-day-of-cookie-and-some-pasta.html
(I posted about it three times!)
Yours look GREAT!
G’day Molly. I’ve nominated your blog for the Brillante Weblog Award. You can see the nomination at: http://quirky-quilter.blogspot.com/
Mmm, yum. Some cookies indeed!
Okay, not a chocolate chip cookie fan, in general. But now I am. Darn cookie recipe! They couldn't have been more perfect. Worth the wait. But let me tell you, using feves instead of chocolate chips is worth it because they melt into the cookie more, which I think is one of the reasons they are so perfect. And if you have some expensive special chocolate, use it. You wouldn't think so, but it really shines through in these cookies.
Not only did I make them as soon as humanly possible after the recipe was published, not only did I make a special stop for bread flour so I could use both bread and cake, not only do I think they're the best chocolate chip cookies ever, but I also used Guittard fancy 72% chocolate disks combined with the Ghiradelli (I couldn't make a run down to Jacques Torres for his disks, but I'm planning to do so).
Excellent dark chocolate that melts into striations in the middle of the cookie -- well, please don't take my word for it. Just do it. And then pack the extras up, and send them my way...
Thanks for sharing! I usually check the NY times on Wednesday, but this week was crazy busy and I haven't made it to their website yet. Now I can just star this post in my reader, so I don't forget it. Yum! My coworkers will love me when I share these with them!
My employees know me all too well, or at least one does. I had just read your blog on the NY Times recipe but had just made my son the old yellow bag of Toll House bag recipe, so I was not going to make them again. Wrong! Then my employee leaves me a photo copy of the Times recipe on my desk with BIG hint, hint written on it. I am such a sucker, now I have to make them! I love a crispy chewy chocolate chip cookie and this sounds like heaven. I will just have to find joy in everyone else loving them! Thanks!
dunno if anyone mentioned this yet, but just a thought… why not scoop out and ball the dough first before refrigerating? that way, you’ll just have to plunk it down onto the baking sheet. the dough should be stiff enough to hold its form even if you stack them all in a bowl.
while you’re at it, make double or triple batch… after the required refrigeration, stick the rest in a freezer bag and freeze. instant cookies next time you crave some. and having it pre-scooped means you can take out only the number of cookies that you want.
If you really ate as many of these as you say, I surely envy your metabolism. At 500 calories a pop I promised myself only a quarter of one per day. I exceeded my limit by three quarters..an exercise in willpower to say the least! I am furiously trying to give them away to my neighbors before I have to breakdown and finish the batch!
I would leave the milk but cool could do me too. I will follow this recipe to the letter as long as you forgive me for using a 75% chocolate = I am addicted to the really dark stuff. I will try it as you tell me and get back to you.
Molly, so glad you like the cookies. They are entirely addictive. I ate so many in the name of research for the article.
The different flours are a way of raising the protein content (along with gluten content) so that the cookies hsve a bit stronger structure snd don't spread as much.
And if you get a chance, try the couverture chocolate. It melts so differently and adds a lot to the recipe.
David Leite
I don't think my toddler will understand the need to wait 36 hours, but I'll have to risk her wrath and try them with her anyway.
molly! i just put a batch of these cookies in the oven before i sat down...and now! your post about them! i replaced a bit of the chocolate with pecans...hope they're just as good!
Here's the thing I still don't understand about using two flours. Bread flour has a lot of protein; cake flour has very little protein. If you use both flours, don't they average out into the protein content of AP flour? By the way, I so agree about eating chocolate chip cookies cold. COLD, in my case. We always keep them in the freezer.
I loved this article, and the clipped recipe is sitting next to me as I type! In terms of the bread and cake flours, I would follow your lead and use all-purpose flour. Bread flour has high gluten, cake flour has low gluten, and all-purpose flour has moderate gluten. I've noticed many modern cookbook authors use a combination of bread and cake flours for recipes that traditionally use all-purpose flour, and I suspect it's their way of "branding" their own unique recipe by tweaking the traditional ingredients a bit. I personally don't think using both cake and bread flours is necessary.
In terms of the dough being too hard to scoop, I hear you on that one! A nice solution to this problem is to roll the dough into a log, then cut it into slices directly out of the fridge, foregoing the scoop altogether.
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