Day 3: NY Times Chocolate Chip Cookies


It’s finals week and the workload is driving me crazy! It’s really such a cruel time of the year for students.. minimal sleep & maximum work. I’ve already written 37 pages of papers and still have 15 left to go. I’ve finished 2 finals, and have 2 more left throughout the rest of this week. Can we fast forward to Friday already? Yesterday, I wrote about 25 pages for a paper that was due today (we all procrastinate, it’s no surprise) and had roughly 3 hours of sleep. After driving to UCLA to turn my papers in, I was stuck in LA traffic for a good half hour or so on the streets trying to get to the freeway, only to have bumper to bumper traffic on the 405. Ugh! I hate LA traffic.

When I got back, I told my boyfriend that I had to bake something in order to relieve my stress and take a break from all this madness. He told me that I couldn’t because I had another paper to write due tomorrow and should be working on that. Granted that he was probably right, I rummaged through the pantry and pulled out all my baking ingredients, anyway. I opted for something simple because I was short on time and just needed something comforting: chocolate chip cookies. Thank goodness I did!

Day 3 of my twelve days of cookies: The infamous NY Times chocolate chip cookies by Jacques Torres (found here if you have no idea what I’m talking about). These belong in my cookie countdown because it’s such a classic! Everyone loves chocolate chip cookies & loves receiving them as well. Even though I’ve found my go-to chocolate chip cookie recipe, I can’t help but try new ones. There are just so many versions out there and I want to try them all! These cookies were absolutely AMAZING. The sea salt made a world of a difference, and it tasted like the Trader Joe’s cookies that you buy in a bag (theirs are amazing as well, even the vegan ones!). I replaced cake flour & bread flour for AP flour, since that was all I had on hand. I used more brown sugar than white sugar because I prefer softer, chewy cookies and swear by brown sugar. I also didn’t chill the cookies at all. I know, I’m impatient.. but I can’t help it! Regardless, they still turned out great. This might even replace my current CCC recipe. Maybe if I have the patience next time and chill them for at least 24 hours, they’ll turn out even better! Heres my version of the CCC adapted from the NY Times:

Time: 45 minutes (for 1 6-cookie batch)

INGREDIENTS:

  • 3 2/3 cups minus 2 tablespoons (17 ounces) AP 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 3/4 cups light brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 1/2 teaspoons natural vanilla extract
  • 1 1/4 pounds semi sweet chocolate chunks (I used Guittard)
  • Sea salt.

DIRECTIONS:
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 mix.

3. Preheat oven to 350 degrees.

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. 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. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

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Comments

  1. Anonymous says

    If you like these cookies without the chilling time you are going to swoon when you let them chill the recommended time. I couldn’t believe the difference it made. This recipe is now my all time ccc fave!! Have a great holiday!

  2. Andrew says

    I love your story and I adore your blog. These cookies look so delicious, I’ve been planning on making them, and I think I will use this recipe for my chocolate chip cookie in my holiday cookie tin this year!

  3. says

    I have heard wonderful things about these NY Times cookies..I think rediscovering them on your blog today is a sign that I must bake these up for myself! Yours look great!

  4. says

    I made these for the first time on Wednesday! I definitely recommend chilling them. It makes a huge difference. The flavors deepen and they get these really beautiful cracks on the top. Soooo good!

  5. says

    jd- Thanks!

    TFL- Thank you! I’m so excited I’m finally done with finals. :)

    Danielle- You definitely should, they’re worth it!

    anonymous- hmm.. everyone keeps telling me that about the chilling part, i’ll def have to try it out.

    katie- love fellow UCLA’ers!

    andrew- thanks for all your kind words!

    megan- they are definitely in the top 3 chocolate chip cookie list. so you have to give them a shot. :)

    jan- i’ll try that next time i make them, thanks!

    liz- i emailed you. :)

  6. says

    Everytime I read that someone WAITED to bake these after making and muching on the dough I thought, WOW, now that’s willpower! If I had just a little I would be back to my old skinny self. My kids are making fun of me! LOL!

    Good luck with all the crazy hecticness of school!
    ~ingrid

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