Chocolate chip cookies have to be my favorite cookie. Okay, I love almost all cookies but if I had to pick an all time favorite, it would be the chocolate chip cookie.
I have been on a long quest to find the perfect recipe and when Lindsay and I decided to do the Great Food Blogger Cookie Swap, I was trying to decide whether I would come up with a new recipe all together or try this recipe the New York Times Chocolate Chip Cookies, a recipe adapted from Jacques Torres, that I keep hearing about. I'm so glad I did! It has an amazing flavor, as others have said, toffee tones and the perfect chewy consistency on the inside.
The cookie swap went from one tweet by Lindsay to open for sign ups within about 24 hours. I don't know how many I was hoping to register for the cookie swap, maybe 50, maybe 100? Once it kept growing, I don't think Lindsay and I ever anticipated it would grow to over 620 registrations. We have spent a lot of time emailing, emailing and answering emails but it has been all completely worth it. For the love cookies, it was worth it. I received 4 dozen cookies…how did I get 4? I was only supposed to get 3.
Early on, I told Curtis I have this awesome idea, I'm going to send Lindsay cookies too! I really thought I was completely clever. Little did I know that Lindsay had the same plan! It's too funny because we actually received each others' cookies on the same day. I also received cookies from Diane, Melissa and Lenore. They all tasted amazing.
If you're a food blogger and you missed out the cookie swap this year, there will be a cookie swap next year, as Lindsay says we're 99% sure there will be another one. Sign up here for notifications, we'll send you an email when details for next year come about.
I just love brown sugar, butter and egg together!
All ready to go in to the fridge for at least 24 hours. Yes it was really hard to wait that long!
Sprinkle sea salt on top before baking. I only bake one cookie sheet at a time. I do have multiple cookie sheets at the ready so that I always put cookie dough on a cooled cookie sheet and have the next one to go in when a cookie sheet comes out the oven.
I made two batches of this cookie recipe so I had some dough to freeze for later. When I'm ready, I just put the bag in the fridge to defrost and then pop them in the oven. I did date these bags before putting them in the freezer, it's important to identify what's in the bag and date them…we always seem to forget what we put in our freezer. Also, putting on instructions helps for when you want a quick dessert or snack.
My recipients received a dozen each and I have to comment on the box I chose for the cookie swap. It ended up being very similar to Lindsay's choice in boxes because it had four separate dividers to keep the cookies neat and separated. I swear we think so much alike!
Milk. Cookies. Milk. Cookies. I'm really tempted to say let's do another swap in February! It was really fun to receive boxes from other bloggers and EAT THEM! I was sad when my last box arrived.
But it was a lot of work and it wouldn't be special if we did it many times a year.
This week, both Lindsay and I are posting ALL of the posts from the cookie swap. Tons of cookie recipes…it's going to be epic.
Until next year…so tell me what's your favorite cookie? If you have a link, share it with me! I want to see.
Recipe
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New York Times Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 Tbsp 8 1/2 oz cake 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 coarse sea salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar (10 oz)
- 1 cup plus 2 tbsp granulated sugar (8 oz)
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 1/4 pounds dark chocolate chips
- Sea salt
Instructions
- Using a sifter or strainer, sift flours, baking soda, baking powder and salt into a medium sized bowl. Put off to the side.
- Using a stand mixer fitted (with paddle attachment) or a hand mixer, cream butter and sugars together. About 5 minutes or until light colored. Add eggs, mix well. Add vanilla and mix well.
- Add dry ingredients in batches and mix until just combined, 10 to 20 seconds. Do not overmix. Add dark chocolate and mixing to incorporate, try not to break them and don't overmix.
- Transfer dough to another bowl or cover stand mixer bowl with plastic. Be sure to put plastic directly on dough to seal. Refrigerate for at least 24 hours before baking.
- After the dough has chilled, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Scoop 8-10 balls of dough using a 2 Tbsp cookie scoop and place onto a baking sheet. Be sure to leave at least 2 inches between each cookie dough scoop. Add sea salt lightly on top of each cookie and bake until golden brown, 13-15 minutes.
- Place sheet on a cooling rack for 5 minutes, then remove cookies and place on another cooling rack to allow the cookies to cool even more. Repeat with the other cookie sheet. If baking several batches, rotate cookie sheets so that cold dough is placed on a cool cookie sheet.
Notes
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Janet says
Where did you get the cookie box?
Julie Deily says
Hi Janet, I bought them at Walmart but Amazon also carries them, here’s the link: http://amzn.to/15D2VlU
Tosha says
I made this yesterday and they turned out great. I put them in a container last night and this morning they weren’t as soft and chewy, but they still tasted good.
Julie Deily says
So glad you liked them, Tosha! Unfortunately, they aren’t as good the next day as they are fresh baked, that’s why I love freezing the dough and baking a few cookies at a time when we want them!
Dana says
Does it matter if the cake flour is unbleached? Also, the only mixing tool I have is an immersion blender and wooden spoons and bowls! Can I cream the butter and sugar together with the immersion blender? And then rather than mix everything together in a mixer can I do it with my hands? Thank you!
Julie Deily says
I don’t think an immersion blender would work. I would definitely invest in at least a 5-speed hand mixer. I love my KitchenAid one! I used my stand mixer so I couldn’t tell you if your hands would work to mix the entire dough together.
I think unbleached cake flour would be okay but I have never tried it.
Ashlee says
Omg, these cookies are amazing!! Definitely the best I’ve ever tasted, and they came out perfectly. I did run into a small problem: a couple of days after I baked them, the cookies were slightly crumbly (but still delicious) even though I kept them sealed tightly in a plastic bag. Not sure what I did wrong, but if anyone could offer tips/suggestions for next time, that would be great! (I used precise measurements, made sure to cream the butter and sugars very well for 5 mins, I doubled checked my baking soda with some vinegar to make sure it was still good, and baked my cookies on cookie sheets lined with parchment. I did have to adjust the baking time to lower than 18-20 mins, as my oven runs a bit hot, so I just kept an eye on them until they were golden brown.)
Julie Deily says
Hi there! I think they are just a crumbly kind of cookie after a couple of days. I would freeze some of the dough and bake when you want them instead of storing them for several days already baked.
AmyRuth says
HO HO HO…Love this recipe and funny thing is that I am making a double batch in my trusty KA right now. Having just realized I was out of cake flour, I was contemplating a trip to the store or just using AP rather than the suggested mix of Cake and Bread flour. Then I found your post, which gave me just the nudge ….
I’m off to the store for a box of cake flour. I have used AP before and for some reason (maybe its all in my noggin) I think it makes a tiny difference. Shucks, Merry Christmas and I love that you had fun with your cookie exchange. I am picturing all kinds of hearts, kisses and cupids floating around during your exchange in February.
AmyRuth
Julie Deily says
Hope you found it useful. 🙂 We’re only doing this cookie swap once a year, it’s a lot of work!
clara says
These look amazing! I’d also like to know where you purchased the box with dividers. 🙂
Julie Deily says
Hi Clara, I bought them at Walmart. They are made by Wilton!
Truc says
The cookies look delicious and I love the packaging. Where did you get the boxes with the four compartments from?
Julie Deily says
Hi Truc, I bought them at Walmart. They are made by Wilton!
shelley says
I made these same cookies for the swap… only vegan. They really lived up to the hype!! I made a test batch for my boyfriend’s office before the “official” batch for the my swappers. Every single person, vegan and not, said they were the best chocolate chip cookies they have ever had.
It’s a really great recipe. Your cookies and pictures look amazing!
Thanks for organizing the swap. I had a lot of fun participating.
Look forward to next year!
Brett says
Chocolate Chip cookies are my favorite and yours look absolutely delicious. Nice job!
Brooke (Baking with Basil) says
I just made these last week too! Seriously the BEST chocolate chip cookie EVER!!!
Fern @ To Food with Love says
Oh my, those look absolutely chewy and delicious! Love the crinkly look on them. Thanks for sharing this recipe. It’s on my to-bake list!
Jill @ A Cook's Nook says
Thank you for organizing this! It was so much fun and I’m psyched to do it again next year 🙂
Lynda - TasteFood says
I just read another recipe requiring 24 hour refrigeration. Now I am thoroughly intrigued. I must try this.
Lenore says
There really is just nothing like the perfect chocolate chip cookie. I love the idea of adding sea salt on top…I need to try this recipe out. Thank you and Lindsay SO much for organizing the cookie swap!!
Denise O. says
The swap was so much fun and I can’t even fathom how you both pulled it off. I’ve marked this recipe to try very soon as it looks scrumptious. Thanks for hosting the swap!
Koko @ Koko Likes says
YUM! I love this recipe from the NY Times (it’s my go to for chocolate chip cookies) and thanks again for organizing this INSANE swap! You did a phenomenal job!
Heather @ Levavi Spatulas says
I just love the NYT cookie recipe! I always add pecans and never use the exact kind of chocolate chips it calls for. Also, great boxes!
Thank you for organizing the cookie swap! I had a blast. Can’t wait for the recipe round-up on Thursday!
Julie Deily says
Hi Heather, same here that’s why I used dark chocolate chips and it worked perfectly!
amy (fearless homemaker) says
oh my, these look divine! i’ve read all about these before but have never tried making them myself. i think i know what i’ll be baking for my chocolate chip cookie-loving husband this weekend. thank you SO much for organizing this with Lindsay – it was such a blast + i’m so glad i participated!
Georgie says
I kinda wish I had you as a cookie swap partner too! These chocolate chip cookies look incredibly scrumptious – soft, chewy and chunky. They make a good bargaining cookie 😉 if you know what I mean. Well I’m grateful for the recipe. Thank you for hosting such a fun event. Happy Holidays!
Kavi @ Lab to Fab! says
Just stumbled upon your blog today – can’t wait to read your other posts 🙂 This really is the best chocolate chip cookie recipe ever! The original recipe recommended chocolate feves, but they were WAY too expensive so I just used regular chips. I also chilled the dough for 36 hours, but you’re right… hard to wait that long!
carly {carlyklock} says
This is my favorite choc chip cookie recipe! Thank you for all of your hard work to make this happen – it went flawlessly. Or appeared to. 🙂
Krissy @ Krissy's Creations says
You did make the perfect cookie! Looks & sounds incredible! Thanks for putting on this wonderful Cookie Swap :). Can’t wait until next year!
shelly (cookies and cups) says
I have always wanted to try this recipe! They look fantastic!
Kelly Senyei says
It is nearly impossible to beat a classic choco-chip cookie, and yours look so chewy and amazing! I am absolutely using your tip for freezing the balls of dough. Thanks so much for organizing such a wonderful event!
Cookbook Queen says
Cookie perfection!! Love it, so pretty!!
Rachel @ Not Rachael Ray says
I’ve heard so many good things about these–I need to try them. Love your presentation. Great job on the swap, I need to participate next year. 🙂
katie says
Oh, Julie… these look amazing. I know we just spoke about this recipe last month. I think I officially need to give these a try. Thank you again for organizing such a wonderful event!
Julie Deily says
Yep! I tweeted you about it after I made them for the swap! 🙂
Sarah says
Oh, my FAVORITE cookie recipe of all time! These are the best. I mean, THE BEST.
Thanks for organizing the cookie swap this year! I had a great time participating.
Meryl says
Ooh, I forgot to note there’s a typo on the Chocolate Espresso Chews – it says 1/4 cup flour and should be 1 1/4 cups.
Meryl says
Another favorite of mine is Chocolate Espresso Chews – total chocolate decadence!
http://www.washingtonpost.com/wp-dyn/content/article/2006/07/13/AR2006071301538.html
Meryl says
My favorite chocolate chip cookies are from Thomas Keller. The NY Times ones look great too – I’ll have to try them one of these days. The only reason I haven’t is because I never have bread flour in the house.
http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/
Angie says
I have been wanting to try this chocolate chip cookie recipe. I am so glad you liked it!I can’t wait to try it myself
Julie Deily says
You definitely need to try this recipe, Angie!
Andrea (questfordelish) says
those look like some of the best chocolate chip cookies I have ever seen.
Lauren at Keep It Sweet says
Chocolate chip cookies are also my favorites and shockingly I’ve never tried the NYT recipe. Yours look fantastic, though, and I bet you made 3 bloggers very happy!
Thanks again for hosting such an amazing cookie swap!
nicole {sweet peony} says
yummm your cookies look like the perfect chocolate chip cookie! thanks so much to you & julie for organizing the swap. i had so much fun participating! here are m cookies that i sent out: http://sweetpeonyblog.blogspot.com/2011/12/pecan-balls-cookie-swap.html
juliana says
my favorite cookie? chocolate chip! of course! im still loking for “the” best, i like hem chewy, so im going to give this recipe a try!
thanks for include us in the swap! we have an amazing time!
Diane {Created by Diane} says
oh they look so great! LOVE the box you chose. I am so glad to have gotten you in the swap, and I love that our friendship grows daily 🙂
Angie @ Bigbearswife says
love those cookies! and that packaging
Averie @ Love Veggies and Yoga says
no didn’t sign up for notifications..trying to figure out where I might do that?
sorry to bug ya!
Julie Deily says
No, you’re fine! Here it is: http://eepurl.com/hsS-Y
Averie @ Love Veggies and Yoga says
I have never followed the NYT recipe to the T.
I made a version of the Cooks Illustrated recipe here and totally geeked out in the post re the differences between using the whole egg or just an egg plus another yolk, brown vs white sugar ratios, melted vs softened butter
http://www.loveveggiesandyoga.com/2011/10/peanut-butter-oatmeal-white-chocolate-cookies.html
Yeah. Alton Brown much? 🙂
I LOVE that you made the NYT recipe and liked it. So is it The End all Be All choc chip cookie recipe for you? like never have to try another one, it’s that good?
And the work you and Lindsay have done….BRAVO!!!! I hope Im not traveling for your next swap!
Julie Deily says
Averie, it’s pretty darn good! I might try it with brown butter next time. 🙂 I’ll have to check out your post, thanks! Also, we’ll have more notice next year…did you sign up for notifications?
Julie @ Table for Two says
these don’t look like the ordinary chocolate chip cookies — these seriously look so moist and chewy/soft. i like how big the chocolate chips are too. i wish i had gotten a box from you too 😉 thank you and lindsay so much for coming up with this brilliant idea — it’s really helped connected a lot of bloggers and it’s definitely helped everyone explore the many cookie options out there!! thanks again and yours look fantastic! i posted mine earlier if you want to check them out: http://wp.me/p1Z0VW-hY 🙂