Tuesday, August 26, 2008

Chocolate Chip Wonders

I know I've been a bit quiet over the past week. Sorry about that. I managed to give myself a moderate concussion ... I've been cooking some, but just couldn't seem to write words. Very strange feeling.

Anyway, I'm feeling much better now. Time to start writing again!

First up is my attempt at the now-famous New York Times Chocolate Chip Cookies. People have been raving about this recipe since it was published. Of course I had to try it! Chocolate chip cookies are one of my very favorite desserts.

  • 240 grams cake flour
  • 240 grams all-purpose flour
  • 1-1/4 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 310 grams butter
  • 280 grams brown sugar
  • 225 grams granulated sugar
  • 2 large eggs
  • 565 grams chocolate chips

Procedure-wise, these are fairly normal cookies. Use the cream method. In your mixer, cream the butter and sugars together until they are fluffy. Be sure to give them plenty of time in the mixer. This is important ... really! Once nicely fluffy, add the vanilla and eggs. Mix briefly to combine.

In a second bowl, mix the flour, baking soda, baking powder, and salt. Using a whisk, combine them. This helps ensure that the smaller ingredients are dispersed well throughout the flour.

Add the dry ingredients to the wet. Mix briefly to combine, maybe 15 seconds at the most.

Finally, add your chocolate chips. Again, mix briefly.

Now, here is the hard part: wrap your dough in plastic wrap and put it in the fridge for 36 hours. Yes, you must wait. Yes, it's hard. Oh ... so very, very hard. It's worth it!

Now, if you have the self-control and will power that I do, you'll go ahead and make one of the cookies now, just to taste. It's OK. You're human.

36 hours later ... preheat the oven to 350F (175C). Scoop out 100 gram balls of the dough. These will be large golf ball-sized. Put them onto a baking sheet lined with parchment paper. I cooked them on a half-sized baking sheet ... six fit comfortably.

Cook them for 17 to 20 minutes. You want them to change to a nice golden brown color on the top, but want to stop cooking before they get too dark on the bottom. This balance results in a nice crunchy outside ring and chewy inside.

Your patience will be rewarded with a dozen-and-a-half large, delicious chocolate chip cookies.

Test Results

Primary Test Group: Delicious, marasa, terrific! Giggles with glee when presented with more.

Test Group C: Very good. Bring more!

Test Group M: "Very good, now I'm spoiled!"

Potential Improvements

I always like it when there's a little cinnamon in chocolate chip cookies. I'm going to have to try some variations here.

The Recipe Girl suggested that lemon juice and pulverized oatmeal make for better cookies. Definitely going to have to try these, too.


I always like it when there's a little cinnamon in chocolate chip cookies. I'm going to have to try some variations here.


n.o.e said...

I have been on the chocolate chip cookie quest also, inspired by the NYT recipe, but I have yet to bake the NYT one! I'm glad to see your results. My normal recipe (which is fantastic) has a tiny bit of cinnamon, lemon juice, AND oats. It's posted on my site:

The Dogs Eat the Crumbs

J Auclair said...

They're even better with the recommended coarse salt sprinkled on top before baking, and I've made them with the recommended bread flour instead of AP flour--I'll keep doing it until the bread flour is gone, then I'll try them with spelt flour.

Julie said...

I definitely need to give this recipe another go. Most of the other versions I've seen of this recipe looked like mine--a bit cakey and not flat-topped at all. Yours are nice and flat, and your description of them makes them sound like the cookie I was hoping to get, but didn't. Mine were too cakey (not very, just too). Yours look perfect!

Anonymous said...

Man, do all the walls in the Phillipines look like THIS!? GORGEOUS... I went to Puerto Rico once and the HOUSES look like that! Bright, cheery gorgeous... perfect for my inner pessimist. Another story for another time, but your cookies look DIVINE!

James said...

@n.o.e.: I'll have to try your combination. Looks great!

@j auclair: I was going to try adding salt next. Regarding the flour, around here I'm not clear what is what. There's AP, cake, and "something else".

@julie: Thanks! Not sure mine were "perfect", but they got eaten fast enough. :)

@majorpaynes: Many houses have colorful walls here. It's definitely cheerful. Thanks for the compliment on the cookies I made.

The DeL Sisters said...

Now thats a serious cookie!

crunchLin said...

oh i how i could so use a chocolate chip cookie right now! these look great! thanks for the recipe!

James said...

DeL Sisters and crunchLin: Thank you!

Anonymous said...

Your cookies spread out a lot more than mine did!! I like your results better :) Did you let them warm up before you stuck them in the oven? Or directly from the freezer they went? THANKS