New York Times Chocolate Chip Cookies

Monday, November 23, 2009

New York Times Chocolate Chip Cookies

As many of you know, I love Alton Brown’s Chewy chocolate chip cookie. It’s perfect. Another chocolate chip cookie recipe that gets a lot of buzz on the net is this NY Times chocolate chip cookie recipe.

Similar to AB’s recipe, this recipe uses cake flour, and it is recommended that you chill the dough. I chilled my dough for over 24 hours. Again, this wasn’t on purpose, but it just worked out that way. This recipe has salt sprinkled on the top prior to baking. I liked that extra hint of salt to counter the sweetness.

Overall, this is a great chocolate chip cookie recipe, but I still prefer Alton Brown’s recipe. I think I might even try sprinkling some salt on the AB recipe next time I make it.

Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread 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 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1/2 pound each of bittersweet (70% cocoa content) and milk chocolate (41%) disks or fèves, at least 60 percent cacao content - I used Ghirardelli chips
Sea salt - I used Kosher salt

Directions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

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 incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 12 1-ounce mounds of dough 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 in the middle, 9 to 11 minutes. **They will continue to bake after you take them out of the oven. If they look slightly shiny in the center of the cookie, but slightly brown on the edges, they are done. Be careful not to over bake them!** 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.

Recipe from The New York Times, as seen on Dozen Flours

Cookies, Dessert

2 comments »

11 Responses to “Oatmeal Chocolate Cinnamon Cookies”

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Fun and Fearless in Beantown — January 24, 2011 at 6:05 pm

These cookies look great! Hope you feel better soon Jen!
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2

Megan — January 24, 2011 at 6:12 pm

These look awesome. I love chocolate and cinnamon together.

Feel better!
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3

Rachel @ Baked by Rachel — January 24, 2011 at 6:32 pm

Love oatmeal cookies! Hope you’re feeling better 🙂
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4

Bridget — January 24, 2011 at 6:59 pm

Aw, I didn’t realize you hadn’t gone to the swap! What a bummer. But then at least you didn’t have to share these cookies. 😉
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5

Alicia — January 24, 2011 at 7:30 pm

Yum. I really love the combo of chocolate and cinnamon! Glad they came out well.

Feel better!!
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6

Shannon — January 24, 2011 at 10:40 pm

hope you were able to get some rest and are feeling better! we missed you, but hopefully we’ll have another chance to catch up soon. these look great, and i’ve got some cinnamon chips in my house too 😉
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Elizabeth — January 24, 2011 at 10:52 pm

I’m not sure I’ve had chocolate & cinnamon together before but I bet the combination is great! And if it’s in an oatmeal cookie, you can’t really go wrong.
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Heather Lynne — January 25, 2011 at 12:33 am

I love cinnamon chips and put them in oatmeal cookies. I never thought of putting them in chocolate chip oatmeal cookies-they look amazing!
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Blog is the New Black — January 25, 2011 at 1:22 am

Jenn, these sound awesome, and I have some cinnamon chips to use!
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10

We Are Not Martha — January 25, 2011 at 1:24 am

These look wonderful! I’m sure being stuck in the house with a whole batch of them made you feel a little bit better, right? I love cookies with cinnamon chips in them!

Sues
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Elizabeth — January 25, 2011 at 8:50 pm

These look so delicious. Getting sick on important (dessert related!) events is the absolute worst. I think another cookie swap is in your future.