I’m told there were some disappointed barbecue regulars the year we couldn’t go when my daughter was born on the 4th of July. We bring a double batch every year and they’re always eaten up or hoarded within minutes of being set out.
While I wouldn’t say that I turn to that old American stand-by for inspiration these days, it’s a perfectly good cookie recipe, good enough to earn us the nickname the Cookie Couple ever after. Anyway, Matt took it upon himself the first year we went to make a batch of chocolate chip cookies from his favorite childhood Betty Crocker recipe to bring with us. There’s a group of expat regulars who go most years, from Illinois, Kansas, Maine, Michigan and New Hampshire, and I always get a kick out of how we all end up in Chris’s back yard in County Meath, so far from where any of us call home. I recently tried the Nestle one (aged 2 days), and I was super happy with the results.We have a fellow expat friend who throws a big 4th of July barbecue every year. However, Tollhouse brought back memories of a traditional cookie, very rich and homely, filled with every bite an equal amount of salt, caramel and semi-sweet chocolate goodness overall, it was still the fan favorite–history is hard to beat!” The Torres cookies definitely looked more presentable, compared to the darker, more humble appearance of the Tollhouse cookies. “A summary of what I heard from most test subjects: the Torres cookies were quite tasty, and the salt did something new and different, that was appreciable by most (but there were some who would rather have enjoyed the cookie without salt). It was a wash! Some liked the NYTimes one, and some liked Nestle! Here is the conclusion she wrote at the end: She had a group of people judge which was better.
Remember how I tried to send you a FB link but you couldn’t see it? Well it was “Ruth Wakefield vs Jacques Torres: The Cookie Experiment” - about how my friend did an experiment, making the famous Nestle Tollhouse Original recipe (but age it 2-3 nights, which Nestle does but didn’t put in the recipe) and pitting it against the NYTimes one. 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. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. 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. 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. Drop chocolate pieces in and incorporate them without breaking them. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add eggs, one at a time, mixing well after each addition. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Sift flours, baking soda, baking powder and salt into a bowl.
#NYTIMES CHOCOLATE CHIP COOKIES PLUS#
🙂Ģ cups minus 2 tablespoons (8 1/2 ounces) cake flourĢ 1/2 sticks (1 1/4 cups) unsalted butterġ cup plus 2 tablespoons (8 ounces) granulated sugarġ 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content They were a hit with my co-workers and it’s always been one of my rules of thumb to keep the people you work with happy and fed. Just killer!īut don’t let the time deter you from making them because these cookies are amazing. Unfortunately the hardest part is having to wait 36 hours to age the dough before you can bake it. The dough comes together fairly easy-though it does require two types of flour. And with the light sprinkle of sea salt on the top-just LOVELY! Fantastic texture-somehow both chewy and crispy. My sister made these for us a few years ago and I’ve loved them every since. They talked about the importance of the quality of chocolate, temperature, types of flour and even aging the dough.Īnd the good news is, the Chocolate Chip Cookies they published are freaking delicious. A few years ago, the NY Times published a pretty extensive article about these iconic cookies and interviewed some of the top experts in all things chocolate and cookie related. Finding the ultimate chocolate chip cookie recipe is near impossible.
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