When The New York Times published the recipe for their favorite chocolate chip cookie, shit hit the fan…..in the food blogging world, at least! It was like everyone instantaneously took out their kitchen aid mixers and got to baking and blogging. Post after post on my RSS feed featured reviews commenting on the cookie’s flavor, texture, and composition. Bakers and cookie connoisseurs alike disputed in blog columns whether or not this recipe was actually the best, and then offered their comments/suggestions to make it even better. With all this sugary hype, I knew that I would just have to try the recipe out for myself. And being the type A, OCD freak that I am, I decided that I would also give a go at two of the other recipes suggested as contenders for the title of best chocolate chip cookie: (1) Jacques Torres’ Original Chocolate Chip Cookie Recipe & (2) blogger, “Will Bake for Tattoos'” Chocolate Chip Cookie Recipe.
So with three types of freshly baked chocolate chip cookies before me, which cookie recipe proved victorious?!?
Jacques Torres’ Original Chocolate Chip Cookie Recipe!!! (#2 on the baking sheet)
The New York Times recipe (#1 on the baking sheet) is a modified version of this classic (and it was a close second place), but the texture was uniform throughout the cookie. I liked that Jacques’ recipe (#2 on the baking sheet!) had a crispier edge with a softer/chewier center.
The “Will Bake for Tattoos'” Recipe (#3 on the baking sheet) was far too commercial tasting in my opinion; it had a very “cakey” texture as opposed to a chewy texture, and the sugar in the cookie never caramelized to create a golden rim around the edge.
One thing that I did for all of the cookies, was allow them to chill in the refrigerator over night. The New York Times published an article in 2008, stating that the secret to a perfect chocolate chip cookie was to let it chill for a minimum of 24 hours, and ideally for 36 hours! I made sure to plan ahead (a rarity), and prepared my dough 24 hours in advance of baking to get the maximum quality out of the doughs.
Without further ado, here is the recipe for Jacques Torres Chocolate Chip Cookies:
{ Ingredients }
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
{ Directions }
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars.
Add the eggs, one at a time, mixing well after each addition.
Reduce the speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce ice cream scoop, drop the cookie dough onto the prepared baking sheets, about 2 inches apart.
Bake until lightly browned, but still soft, about 20 minutes.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
TheGrubDaily 