My friend Chris dubbed these cookies “the best ones he’s ever had, seriously.”
I LOVE salty and sweet. I love to put M&Ms in my popcorn and eat chocolate-covered pretzels. Mmmmmm
If you like salty and sweet – these are the cookies for you!
The secret: sea salt sprinkled on the batter just before popping them into the oven. Genius!
So for my first attempt at baking, I thought I’d try something simple and chocolate chip cookies seemed like a fantastic idea.
This recipe came to me from Chris’ wife and my friend, Angela. She had found them online and gave it a try and we all raved about them for a week.
I call them the New York Times cookies because, well, the NYT did an article on just how awesome these cookies are and posted the recipe online so everyone could share in the secret.
These cookies are SO good I actually screamed. SCREAMED at my husband because he ate the last one.
And yes, I am embarrassed by my behavior.
I had been saving it. It was tucked away in its disposal Ziploc container and put aside on the counter. I came home and the container was empty.
I yelled something like: “Where is my cookie?! You don’t even like cookies! Why would you do that?! I was saving that cookie specifically for today and now it’s gone. Gone!!”
At one point I swear I felt real, actual tears start to well up.
I couldn’t believe this was my reaction to losing a cookie. I threw a tantrum like a 5-year-old.
JD thought it was hysterical then when I realized my ridiculousness I did too. (I have such a patient husband to put up with some of my crap!)
But that tantrum proved to me the power that these New York Times cookies have. It really is that influential.
They are definitely fancier than your average chocolate chip cookie, there are two kinds of flour and a very specific type of chocolate you have to buy.
Until I read this recipe I had no idea there was more than one type of flour. Oh, but there is. There are a LOT of kinds of flour. I felt like a total amateur in the aisle staring down the different colored bags of flour.
I bought the ingredients, drove home, pulled up the recipe from the New York Times and…. crap.
I didn’t buy enough chocolate and I had forgotten to buy the second type of flour.
So… back to the store!
The baking part was actually fairly easy and I have to say that I was quite proud at how my first baking-from-scratch recipe turned out.
So two days, two trips to the store and two 20 dollar bills later…. here is the recipe for the NYT Cookies!
Note: These aren’t pictures of the real cookies but… it will have to do until I figure out how to properly photograph food so it turns out nice.
New York Times Cookies
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. 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. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.