12/29/2023 0 Comments Nytimes chocolate chip cookie recipe![]() I just scraped mine through a fine strainer/sieve since my sifter isn’t all that great. Sift together the dry ingredients (flour through salt). Yield: 18 very large cookies or 31 smaller cookiesġ. I also have no complaints about the smaller size – they are easier to eat as a snack, and therefore probably easier to eat more of! □ I made my cookies smaller than the original recipe calls for – the balls of dough were only about 1-inch in diameter before baking. I am curious as to how the cookies would be if I’d followed those directions more exactly - I guess I’ll have to make this recipe again! (I have no complaints about that). I didn’t have bread flour or cake flour, and just used all-purpose flour instead. I even want to eat more of the finished product, which, as I said before, doesn’t often happen. I’m generally very impressed with these cookies – especially the sea salt sprinkled on the top, that adds an extra dimension to the flavors. I’ve never managed to get such a perfect, even, consistency in my cookies as this recipe created. ![]() What I do know is that the cookies, baked after the dough had been sitting for 91 hours, are delicious!! They are really crispy on the outside and chewy in the centers. I didn’t do a scientific comparison of how the baked cookies tasted after various chilling times but you can see that on this blog here if you’re really curious. The dough tasted great right away, and even after sitting for nearly four days. I have to agree the chilling time did wonders for the cookies. This info is left out of the version of her recipe that Nestlé printed on the back of its baking bars and, since 1939, on bags of its chocolate morsels.” The extra time in the fridge dispatches that problem.” and, it turns out, the originator of the chocolate chip cookie, Ruth Wakefield, chilled the dough too, “At Toll House, we chill this dough overnight,” she wrote in her “Toll House Cook Book” (Little, Brown, 1953). Making matters worse, the butter coats the flour, acting, she said, “like border patrol guards,” preventing the liquid from getting through to the dry ingredients. “A long hydration time is important because eggs, unlike, say, water, are gelatinous and slow-moving, she said. The science behind the extended chilling time is explained clearly in the NY Times article: 91 hours?! How did I not eat it all?! I’m pretty impressed with my willpower. ![]() If I’m doing the math correctly, the dough was in my refrigerator for about 91 hours before I baked it. I exercised great self-control and didn’t bake the dough, or eat it (except for a few tastes) until today. ![]() So…late Wednesday night I couldn’t stand the suspense any longer and I mixed up a batch of the dough. My friend told me that she had left the dough in her fridge for 4 days!!!! And the cookies were out of this world. I’d never attempted the recipe until now, mostly because I don’t have the patience to let dough sit around I’ll either eat it all in one go, or need to bake it to get it out of my sight (yes, I typically love cookie dough more than the baked product!). You’re supposed to let the cookie dough chill in the fridge for at least 24 hours before baking. The secret to this recipe is the chill-time. Everywhere I went, every time I opened a cookbook or my computer, I saw pictures of chocolate chip cookies. But then a couple weeks ago, a friend of mine in New York told me this is her favorite cookie recipe, and I immediately got it in my head that I needed to make them. I’d been meaning to try the New York Times Chocolate Chip Cookie recipe for a few years, but I never got around to it.
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