Refrigerate dough until chilled, preferably overnight. Fold in the chocolate (and walnuts, if using). Add the flour mixture all at once, and blend until dough forms. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugars until fluffy, about three minutes. Sift together flour, baking soda and salt in a medium-sized bowl. 2 cups (about 8 ounces) chopped toasted walnuts (optional I opted out.).2 cups (about 12 ounces) chipped bittersweet chocolate (chunks and shavings).½ pound (2 sticks) unsalted butter, softened.1 scant tablespoon Diamond Crystal kosher salt (the brand does matter click here for more on the salt-buying escapades.).And that notable thinness comes paired with a delicate crispness on the outer rims, wonderful chewiness on the inside and a flavor that says, “This is how a chocolate chip cookie is supposed to taste.” There’s a delicious zing from the scant tablespoon of kosher salt added to the dough and more than enough bittersweet chocolate to satisfy your sweet tooth.įrom The New York Times Essential Cookbook (Amanda Hesser, p. In contrast, these NYT cookies are unmistakably flat, in a supposed-to-be-like-this, aren’t-we-impressive-in-our-unrivaled-and-amazingly-extreme-flatness? sort of way. When I used to think of flat cookies, I thought of the sad, deflated version you might find for sale at the mall: the kind that fell flat because their ingredients weren’t top-notch, their bake-time and/or temp wasn’t quite right or their butter-sugar base wasn’t whipped up with quite enough vigor or love. These flat-and-chewy chocolate chip cookies from The Essential New York Times Cookbook aren’t your average bear. I never thought I could love a flat cookie. crispiness, chewiness and adorable stackable-ness). In fact, there might be room in the kitchen for an equally magical cookie whose power actually derives from its inherent lack of fluff, a cookie whose extreme flatness allows other extraordinary traits to shine through (i.e. Not all good things must come in the magical, fluffy package that is my mom’s signature cookie style (though I have yet to meet a cookie I’ve loved quite as much). I suppose part of growing up is learning that not all of the ideas we held as a child are entirely indicative of how the world really works. I made a mental note then and there: Fluffy cookies = impressive. I’ve never seen anyone marvel at a cookie like my elementary-aged peers marveled a those snickerdoodles. They were like fluffy clouds of cookie brilliance, baked by my mom in what felt to my little-kid self like an act of super-baking heroism.
These cookies were unbelievably fluffy we’re talking legitimate skyscraper quality, cookies that extended (no exaggeration) an inch to an inch and half from bottom to top. Their innate homemadeness did earn automatic brownie points among my friends, but that wasn’t what garnered such widespread attention. They were crazy bananas good, the envy of all the hot-lunch-buying and sack-lunch-toting peers who happened to give them the once-over while shuffling through the crowded cafeteria. Now these cookies were (and still are) no ordinary snickerdoodle. My appreciation for fluffy cookies stems back to my grammar school days, when a prized sack lunch held a peanut butter and jelly sandwich, a handful of super skinny pretzel sticks and a Ziplock bag that contained two of my mom’s homemade snickerdoodle cookies. Although I dabble in a lot of cookie making, I always come back to these traits as signatures of success, and up until yesterday, they hadn’t led me astray. Get the copycat Sweet Martha’s recipe here.For most of my life, I’ve defined cookie perfection based on a few standard characteristics: taste (that’s a given), texture (which depends on the cookie kind) and overall fluffiness (fluffy = good fluffier = better). I made a slightly modified version in an attempt to re-create the famous Sweet Martha’s cookies from the Minnesota State Fair. Soft, chewy, and chocolaty.īut to be honest, I enjoy trying new chocolate chip cookie recipes, and don’t think I’ll ever stop experimenting. I would love to hear your thoughts about this recipe. So was this the perfect chocolate chip cookie recipe? I must say that it was pretty darn good. This allows the dough to settle and the flavors to come together. This recipe is a little different than other chocolate chip cookie recipes, namely because once you make the dough, it must chill for 24 hours – and up to 72 hours. I had heard rave reviews about the New York Times chocolate chip cookie recipe before, and thought I would give it a whirl myself. My ideal chocolate chip cookie is one that’s chewy, dense, and loaded with chocolate chips. I’ve been on a decades-long quest to find the perfect chocolate chip cookie recipe – and I’m sure many of you can say the same.
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