NY Times’ Perfect Chocolate Chip Cookies?


Like banana bread, chocolate chip cookies are one of those foods that everyone has baked at least once. (OK, so maybe it was the kind that came out of a tube; it still counts.)

The thing with classic  recipes like these is that the simpler and more commonplace they are, the harder it is to impress without completely altering the recipe. So you look within the recipe for areas to tweak, and you discover that it is these slight variations—in method and in type and quality of ingredients—that really do make a difference and in the end, are what set the truly exceptional apart from the rest.

In any case, the NY Times claims to have created the perfect recipe (Read about it here.)

“Perfect” chocolate chip cookies? That’s setting the bar pretty high—the highest, actually.

According to Dictionary.com, “perfect” can be defined as follows:

  1. entirely without any flaws, defects, or shortcomings
  2. excellent or complete beyond practical or theoretical improvement

So in other words, these cookies are not only as close to ideal as possible, they are the embodiment of perfection. Shit, I don’t think I would feel comfortable saying that about anything in life. Except maybe math. I suppose my definition of perfection is more along the lines of imperfection itself being perfection and vice versa. The petals of a flower are not all symmetrical, but to me the flower is still perfect.

I know, I’m reading too far into it.

So has the NY Times figured it out?

I don’t know about perfect, but I’d say they’ve come up with something pretty extraordinary.

I mean, just LOOK at them: brown-sugary, golden coloring, massive chunks of oozy chocolate, and—you can just tell—a to-die-for soft and chewy texture.


I’m overexciting myself with all this oozing-chewy-chocolate-cookie talk.

Here’s the recipe. I followed it exactly. The only thing you really have to watch out for here is bake time: it’s the coloring, not the feel you want to pay attention to. They’ll be soft when they come out, but what you are looking for is that warm, just-turned-golden hue.

Chocolate Chip Cookies (from the NY Times)

Makes 18.


2 cups minus 2 tablespoons (230 g) cake flour, unsifted

1 2/3 cups (217 g) bread flour

1 1/4 teaspoons (7.2 g) baking soda

1 1/2 teaspoons (7.2 g) baking powder

1 1/2 teaspoons (7.2 g) coarse salt

2 1/2 sticks (284 g) unsalted butter

1 1/4 cups (287.5 g) light brown sugar

1 cup plus 2 tablespoons (250 g) granulated sugar

2 large eggs

2 teaspoons (5 ml) natural vanilla extract

1 1/4 pounds (567 g) bittersweet chocolate disks or fèves, at least 60 percent cacao content (I rough-chopped 70% dark)

Sea salt.


  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.
  5. 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.
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