NYTIMES CHOCOLATE CHIP COOKIES PLUS

So what did I do to make the recipe work for high altitude? I reduced the amount of sugar and baking powder, increased the temperature 25F degrees and increased the liquid by adding an extra two teaspoons of vanilla. No way was I going through all this work to have cookies that spread and burned. Mine were closer to golf ball size, just about 2 oz.īecause I live high about sea level (7000 feet), I adapted the original recipe for high altitude. The recipe calls for making 3.5 oz dough balls that are supposed to result in a 5-inch cookie but I just couldn’t pull the trigger on that one. And after making the dough, you have to let it sit and chill for 24-36 hours. Instead of all-purpose flour, the recipe calls for a mixture of cake and bread flour. It’s fair to say that this cookie is unconventional at best. I suppose you could say I gave into the peer pressure because last week I decided to have my hand at the now infamous cookie. It’s been two year since the article and recipe first debuted and everyone that’s made it has absolutely raved about it. It’s given me no reason to look elsewhere for a new recipe.īut I keep hearing/reading/seeing blog posts on The New York Times Perfect Chocolate Chip Cookie. My chocolate chip cookie recipe relies on browned butter and a heavy hand of brown sugar which produces a nearly perfect cookie. It seems that everyone has their “favorite” chocolate chip cookie recipe and I’m no different. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.I think it’s fair to say that everyone loves a good chocolate chip cookie, right? The simplicity, the nostalgia, the ease at which you can whip up a batch, you just can’t go wrong. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Dough may be used in batches, and can be refrigerated for up to 72 hours. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.ĭrop chocolate pieces in and incorporate them without breaking them. 1 1/4 pounds bittersweet chocolate chips, at least 60 percent cacao contentĪdd eggs, one at a time, mixing well after each addition.Note: For regular sized cookies, use about 3 tablespoons (Pampered Chef large cookie scoop) and bake for approximately 12 minutes. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. 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. Line a baking sheet with parchment paper or a nonstick baking mat. When ready to bake, preheat oven to 350 degrees. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.ĭrop white chocolate, pistachio, and apricot pieces in and incorporate them without breaking them. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.Īdd eggs, one at a time, mixing well after each addition. In another bowl, mix the pistachios, apricots, and white chocolate chips together until they’re evenly dispersed. Sift flours, baking soda, baking powder and salt into a bowl.

NYTIMES CHOCOLATE CHIP COOKIES PLUS

1 cup plus 2 tablespoons (8 ounces) granulated sugar.

1 1/4 cups (10 ounces) light brown sugar.

2 1/2 sticks (1 1/4 cups) unsalted butter.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour.

I’ve also made a special variation with my dad in mind, since I know how much he loves pistachios. The traditional chocolate chip flavor of this recipe is absolutely wonderful, so close to perfect that it really might be perfect. They’re the perfect crispness on the outside and chewy in the middle.Īnd I love the sprinkling of salt on top to balance all the sugar. I don’t really want him to lose the title of Chocolate Chip Cookie King, but this new to me recipe is out of this world! It’s so bad that I think we’ll have to do a blind taste-test next time we visit. I’m pretty sure I’ve found a chocolate chip cookie recipe that I like even better than my dad’s. My dad has always made the best cookies, until now. That he says the trick is to let it mix for a long time in the Kitchen Aid.

I’ll always remember how he likes to use brown paper grocery bags to lay them out on all over the counters to cool.

Nytimes chocolate chip cookies