Friday, September 12, 2014

New York Times Chocolate Chip Cookies (Again)

I've posted over 1000 recipes on this blog - it goes without saying that I love to try new recipes. It's not that I don't like the recipes well enough to make them again and again, I just enjoy the challenge of creating something completely new.  I like learning the science behind recipes.  Figuring out the balance of acids and bases, the chemical reactions that will take place during the baking process and the interaction of ingredients.  What can I say? It brings out the science nerd in me.


With that being said - I am going break my tradition of no repeats and repeat a recipe that I've posted on the blog before - the New York Times Chocolate Chip Cookie recipe

The first time that I made this recipe, I used only 1/2 of the butter that was called for.  (Who in the world measures butter in ounces instead of Tablespoons anyway?)  The second time that I made them, they turned out much better but there is still a small part of me that thinks there is still room for improvement in this recipe.

I continue to see food bloggers absolutely RAVE about this cookie recipe and to be honest, I thought they were just average. 

Could it be that I was doing something wrong or missing a crucial step that really sets these cookies apart from all others?  I used the very best chocolate that I can find, I followed the instructions carefully but how could everyone else think these are so great when mine were so-so?  It is worth another test batch to find out what everyone is raving about.

New York Times Chocolate Chip Cookies

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 pure vanilla extract
1 1/4 pounds dark chocolate chips

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.

Put dough into plastic containers 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. 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.

Well, I liked these cookies but I think I still prefer the Master chocolate chip cookie recipe.  I'm going to chalk it up to personal preference.  It's not that I'm complaining though - any test batch of chocolate chip cookies gets completely and thoroughly evaluated for quality assurance.  (he he he)


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