The New York Times Chocolate Chip Cookie. No food blog is complete without it and these have been on my blogging bucket list since I started this blog.
This recipe was originally published in New York Times back in 2008 and it took the internet world by storm. People will tell you that these truly are the best chocolate chip cookies that have ever existed.
So, what makes these chocolate chip cookies different than the average/traditional homemade chocolate chip cookie? There are a few things. First, the flour. Most chocolate chip cookies use all-purpose flour. This version uses a mix of bread flour and cake flour which make a perfectly chewy cookie. These cookies also use a high quality dark chocolate. I didn’t get the exact type they recommended, but I did splurge a little some that my local store had. And lastly, this recipe requires that you let the dough chill for at least 24 hours. According to David Leite from the NY Times, this allows for the dough to soak up all of the liquids (mostly the eggs) and gives a better consistency when baked. If you want to know more about these special cookies, I highly recommend reading the article linked above. It’s a great read!
Ok, so what do I think about these cookies? Well, I think they are pretty fantastic. I loved using the darker chocolate. It made the cookie taste much richer. I also loved the touch of sea salt on top. The hardest part about making these cookies? Waiting 24 hours for the dough to chill.
Continue reading: The New York Times Chocolate Chip Cookies
The post The New York Times Chocolate Chip Cookies appeared first on Eat. Drink. Love..