Happy Valentine’s Day! Today we are celebrating my love for chocolate chip cookies.
Last Valentine’s Day, my boyfriend bought me a giant square chocolate chip cookie from Mrs. Fields. With “I Love You” iced right on it. And I ate it. All. In one sitting day.
Yep.
And in the 8 or so months of my little blog’s life, I have baked a heck of a lot of chocolate chip cookies.
That is partly mostly because I like to eat them, but also because I wanted to test out all the different chocolate chip cookie recipes out there, to see which ones I liked, which ones I loved, and which ones I would never make again.
There have been Brown Sugar Chocolate Chip Cookies, Baking Illustrated’s Thick and Chewy Chocolate Chip Cookies, Wholewheat Chocolate Chip Cookies, Lindor Filled Chocolate Chip Cookies, Oreo Chocolate Chunk Cookies, Cream Cheese Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Peanut Butter Filled Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies and way more, but I don’t want to scare you (or myself!).
There have even been things like Chocolate Chip Cookie Pots and Nutella and Peanut Butter Cookie Cups. And I’m sure there will be many more cookie recipes in the future!
I have blogged about these New York Times Chocolate Chip Cookies before. The thing is, that as a food blogger, I feel the need to be constantly trying out new recipes and blogging about new things. But I really like the New York Times cookies. And I wanted to make them again, for Valentine’s Day. So why not blog about them again? Why not share my baked good loves with you?
Because after making these cookies for the first time over 4 years ago, they have remained my favourite chocolate chip cookie recipe. Ever. Even after starting this blog and spending the last 8 months testing out all the cookie recipes I could find, these are still my absolute ultimate recipe.
They are chewy inside, with crisp edges, they make large, thick cookies, and they stay great the next day without going soft. They make a huge batch, and you can keep the dough in the fridge for a few days while the dough marinates and bake from it daily.
See? Perfect. So go and make them. Hear me? Now. For your Valentine. Or just for yourself.
NEW YORK TIMES CHOCOLATE CHIP COOKIES
Adapted from the recipe by Jacques Torres in the New York Times.
2 cups minus 2 tbsp cake flour (8 1/2 oz)
OR 1/4 cup cornstarch + 1 1/2 cups plus 2 tbsp plain flour
1 2/3 cup bread flour (8 1/2 oz)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt (plus extra for sprinkling)
275g unsalted butter, softened (1 1/4 cups, 2 1/2 sticks)
1 1/4 cup light brown sugar (10 oz)
1 cup plus 2 tbsp white sugar (8 oz)
2 eggs
1 tsp vanilla extract
3 cups chocolate chips or chunks of your choice
In a large bowl, sift together the cake flour (or combination of cornstarch and plain flour), bread flour, baking soda, baking powder and salt. Mix to combine and set aside.
Using an electric mixer, beat together the butter and both sugar for about 5 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
Turn the mixer speed to low and add the dry ingredients, mixing until just combined. Stir in the chocolate chips.
Now, Jacques Torres says that the cookie dough needs to sit in the fridge for a couple of days to marinate for the best flavour, and he is absolutely right. So put it into a large bowl and cover with plastic wrap, pressing it down onto the top of the cookie dough and refrigerate for 24 – 72 hours. The flavour develops and they become even more deliciously delicious (if that is possible).
36 hours is the ultimate marinating time, but this recipe makes such a large amount of cookies that I never stick to the rules. I always bake a batch straight away, then another the next day, and a third one the day after that. The flavour of the cookies intensifies and is fantastic.
So whenever you are ready to bake, Take your dough out of the fridge so it can soften a little. Preheat the oven to 175 C and line a few trays with baking paper. Use a cookie scoop to scoop rounds of the dough onto the trays, allowing room for spreading.
Sprinkle lightly with sea salt and bake for 9-11 minutes, until lightly golden around the edges. Makes about 60 cookies.
Wow you have made quite a lot of chocolate chip cookies.
These look fabulous. I once tried that recipe and my cookies came out quite thick and cakey. I will have to give them another try!
Happy Valentine’s Day.
I know Tia and that’s probably not even half of it! What can I say, I’m a chocolate chip cookie monster.
I’ve made it
a fewa LOT of times and they’ve always been chewy – do you weigh your ingredients? Hope you love them!Happy Valentine’s Day
Aaaargh!! I have a serious problem– I want to make a last-minute batch of Valentine’s day cookies for my friends and I can’t decide which of your recipes to use!! I’ve narrowed it down to either these or the Thick Chocolate Chip Cookie Cups… I’d make both if I had time.
And might I add, your photos are killing me :O
Oh, crud, I’ve just found the page for Thick and Chewy Chocolate Chip Cookies just when I’d settled for the Cookie Cups. Now I have to decide all over again!
Haha I just saw this after I replied to your other comment. Make the cookie cups!
Oh wow Andrea that’s a really tough decision, they’re both great and you can’t go wrong! Which did you end up making?
I made the Thick and Chewy cookies (with a few adjustments for altitude, plus a handful of peanut butter chips thrown in as well), but I couldn’t bake them because we’re out of gas, so I can’t use the oven!! The dough is delicious, though, and I’ll bake them tomorrow. It’s just as well, I guess, if the dough “ages” like the NYT one
Oh yum! Send me a photo, they sound great!
Sorry, no photos as there were no survivors! They got snatched up immediately and received a lot of praise. Thanks so much for your recipe!! Next time I’ll try to remember to take a photo before they leave the house
Hi Andrea, I’m so happy to hear you liked them and that they were popular
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Do you use 8 1/2 oz of both flours? Because 1 2/3 cup of bread flour is a lot lease of a measurement then the cake flour that is 2 cups minus 2 tablespoons.
Hi Elaine! Yes I do use 8.5 oz for both flours, but they flours have different weights, one is fine and the other is strong and coarser, and therefore different amounts equal to 8.5 oz.
I’ve tried these, they were greeeeat! So yummi x
Thanks Raquel!!
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My son’s favorite cookie, and like you I have tried many, is this chocolate chip cookie. I keep it frozen in dough balls at all times. That way, there is no chance of having to wait 48 hours while the flavors develope
Some times you just can’t improve upon perfection!
That’s such a great idea Wendy, having the cookie dough frozen all the time. Dangerous, but great!
Do you ever bake these cookies in a convection oven?
I don’t have a convection oven, sorry Elaine.
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