Sunday, 30 June 2013

Quest for the perfect chocolate chip cookie: Perfected

Posted by Claire:

It took me about 2 months since I first heard about this recipe from KJ, and an entire month of procrastination and searching for other recipes since the recipe was sent to me, to finally try it. The infamous nytimes chocolate chip cookie recipe. And what held me back all that time even though the recipe's widely acclaimed for it's perfection is every aspect that a chocolate chip cookie should be? The 24 hour wait for the cookie batter to chill overnight. But as it turns out, that was precisely what made the cookie so perfect:
1.The cookies maintain a nicer, thicker shape when they come out 
2.The 24 hours will allow the flavours to meld and the result is a more complex flavour
I've read, however, that the cookies taste amazing too without the 24 hour wait period so pls try this recipe out even if you're impatient, I promise it's worth it!!

So when I finally got to bake my cookies it was rly exciting! And.... all I can think of right now is the perfect texture, sweetness (except for the chocolate chips but more on that later) and flavours of that first bite into the warm and perfectly chewy chocolate chip cookie. Yes I'm pretty sure I've gotten the perfect chocolate chip cookie recipe. I should have known; in all it's nuances and uniquities, this recipe has perfected all the tiny technical details, typically dismissed, of a chocolate chip cookie.

(Note: Upon special request by our reader skj (hi!!), I'm providing measurements in grams (-:)

Recipe from NY times
NY Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (249 g) cake flour
1 2/3 cups (216 g) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups (283.5 g) unsalted butter
1 1/4 cups (283.5 g) light brown sugar
1 cup plus 2 tablespoons (225 g) granulated sugar
2 large eggs
2 teaspoons vanilla bean paste/vanilla extract
20 ounces bittersweet chocolate disks or fèves, at least 60 percent cacao content (Use 4 hershey semi-sweet bars!! 20 ounces is too much and the unsweetened bars are too bitter.)


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.

3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

4. Drop chocolate pieces in and incorporate them without breaking them.

5. 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 176 degrees celcius. 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 (optional, but this will add a depth of flavour) and bake until golden brown but still soft, 18 to 20 minutes.

So general consensus was that the cookie was really good (I'm just going to ignore the bitter chocolate chunks because it's a mistake I'm never making again and also warning all of you against so it will never be made again by anyone else). Crisp but a mostly chewy interior, generous chocolate chunks and a depth of flavour unique to only this recipe; we've found our perfect recipe!


Kj's review: This chocolate chip cookie is really AMAZING. The exterior is crisp, while the interior stays chewy and moist. The chunks of chocolate were delightful and provided great flavour without overpowering the subtle buttery flavour of the cookie itself. When Claire passed me a cookie, I was astounded by its pure size. They are thick, which gives it the capacity to be so chewy inside. Don't be daunted by the 24 hour wait! It is EXTREMELY worth it!!! Do give this a try, you will NEVER regret it! Just look at that godamn picture. Holy shit.


  1. I've made those cookies on several occasions and they're amazing, but your weights for the sugars seems off. I generally use 200 g per cup for both brown and white sugars so it'd be 250 g brown and 225 granulated for those volumes.

    1. Hey Anna! Thanks for informing us! We've changed it as according to the NY Times recipe. Thanks so much! :-)

  2. Uaaau this is amazing:) Love it!

    1. Thank you! Looks AND tastes amazing! :-D

  3. TO make a perfect and well shaped cookies the non sticky mats or pans are important, because it is easy to clean also the cookie easily come of. So make sure about your pan or mat at baking time.

    1. Yup thanks for the advice! We've got it ;-)

  4. Hello! How many cookies can this recipe make?

    1. It can make around 18 5-inch cookies!

  5. not sure what i did wrong, but my cookie dough was really hard after refrigeration, and "melted" really fast. during baking, they thinned out rly quickly too. temperature definitely correct, though i noticed lowering it to 160 made them slightly thicker:/

    1. I'm so sorry to hear that! :-( That is really strange if you've followed all the instructions and measurements! But it sounds like you may have accidentally put in too much butter to me. (which explains the hardness of the dough and the quick melting and spreading of the dough. Or maybe you didn't cream your butter+sugar for a long enough time!

  6. The blog was absolutely fantastic! Lot of great information which can be helpful in some or the other way. Keep updating the blog, looking forward for more contents...Great job, keep it up..
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    1. Thanks so much Shawn! Your comment is greatly appreciated :-)


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