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NYTimes Chocolate Chip Cookies

August 29, 2008

If you are a food blog reader like myself, you are probably rolling your eyes at this post. It seems like every food blog on the planet is comparing, discussing and baking these Jacques Torres chocolate chip cookies. For those of you outside of the food blog circle, here’s the background:

The NYTimes went on a quest for the best chocolate chip recipe ever. This recipe by Jacques is what they settled on and deemed as superb. I just had to jump on the bandwagon and see if its worth all the hype. The special thing about them is the part cake and part bread flour mixture . It’s also sprinkled with salt to enhance the flavors and kept in the fridge for 24 hours.

So, right off the bat I was lazy and used all-purpose flour. I did my research and apparently mixing the two different flours would cancel out and amount to almost the same thing. Either way, whatever… I’m pretty sure everyone else did the same substitute. I did go to my local supermarket for the different flours, but here in Queens we have these little independent marts and I’m pretty sure they’d laugh at me if I asked for something so specific.

That’s what it looks like with just the basic ingredients. Now Mr. Torres calls for his high grade chocolate, which I say ‘DUH!’ Of course any chocolate chip recipe is good with high grade chocolate. I happen to have cabinet filled with things, so I scrounged around and I found some fancy dark chocolate bar and crushed it up into pieces.

This wasn’t enough for the batter, so I was also forced to put in an equal amount of regular Nestle chocolate chips.

It looks pretty good, much paler then other recipes I’ve used. It sure tasted like good batter to me. I was tempted to just throw it in my vanilla ice cream.

Now this doesn’t look like a lot in the picture, but it was. This recipes makes large cookies and I had to spread them out over two days period of time because I had too many. Again, I live alone, so who knows why I keep baking all this stuff?!? Anyhow, next is to plastic wrap and refrigerate for 24 hours before scooping them on baking sheets.

As stated in the recipe, best served warm (another DUH!). Overall these were the best looking choc. chip cookies I’ve ever made. They looked almost perfect. I made a couple of cookies with salt on top and it was ok. Truthfully I could take it or leave it.

It definitely was one of my favorite chocolate chip recipes. I’ll probably use this one from now on. It had that nice crispiness on the outside, but soft and chewy on the inside. That’s something I have had problems acquiring at home. I’ve always had to have it one way or the other. This was a pleasant surprise to have it be such wonderful versions of both worlds.

One Comment leave one →
  1. September 3, 2008 5:38 am

    Nothing says awesome like chocolate chip cookies – well done!!

    Speaking of which, we need to have a baking day, and I need to make you this ridiculously delicious concoction known as XAM delights. Long story…will share…

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