New York Times Chocolate Chip Cookies

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The New York Times is at it again. Yesterday, their Dining and Wine section included a lengthy treatise on one of my favorite subjects: Chocolate chip cookies.

After reading Jacques Torres’ recipe adapted by the Times, and several key techniques the various bakers interviewed suggested to create the ultimate cc cookie, I had to run right out to the kitchen and bake. I compared my favorite King Arthur recipe with Jacques’—who, by the way, is a really nice guy; King Arthur Flour used to sponsor his TV show. AND we sell his chocolate chip cookie mix, for those of you who like the convenience of mixes.

Anyway, Jacques’ and our recipes are remarkably similar in some ways, vastly different in others. He uses bread flour and cake flour; we use all-purpose (uh, that’s why they call it all-purpose, so you don’t have to use a bunch of different flours…?) He uses all butter. We use butter and shortening; we prefer the bit of extra crispness shortening imparts. Beyond that—we’re a pretty good match.

Then I took our recipe, and applied the Times’ suggested techniques to it. And WOW—yeah, what they suggest does make a difference. A big, tasty difference. First, a sprinkle of sea salt on top, before baking. Fantastic. And second, chilling the dough for 12 to 36 hours before baking, to deepen and heighten the flavor. Yes, the chilled-dough version did have a richer flavor.
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EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy."

Our guarantee: These 3" cookies are fairly thin, with the chips under the crust offering a "bumpy" top surface. Their edges will be crisp and brown, while their centers are softer.

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Ingredients

  • 2/3 cup light brown sugar, firmly packed
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, right from the fridge, or at room temperature
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1 teaspoon vinegar, cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 cups semisweet chocolate chips

Preparation

Step 1

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2.) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

3.) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

4.) Mix in the flour, then the chips.

5.) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.

6.) Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.

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