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.
jd says
Mmm… those cookies look divine!
The Food Librarian says
Congrats on finishing your quarter! These cookies look soooo good! Enjoy!
Danielle says
I have been looking at the NY times recipe for about 2 weeks now.I need to get off my butt and try it! Good luck on your papers!
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!
Katie Barlow says
Ahhh….finals at UCLA…oh how I don’t miss those days! I’m a former bruin and loved it! Check out my blog and my christmas cookie giveaway
http://katiebarlow.blogspot.com/2008/12/my-christmas-cookie-list-and-giveaway.html
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!
Megan 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!
Jan 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!
Liz Stambaugh says
I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com
Kim 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. 🙂
Ingrid 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