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Monday, October 24, 2011

New York Times Chocolate Chip Cookies

I posted earlier about my favorite chocolate chip cookie dough. While I love that recipe's cookies for speedy results and deliciousness, these are actually my favorite chocolate chip cookies. They're huge enough to have a crispy outside and an unbelievably chewy middle. They take more patience (24-72 hour rest time) but the outcome is worth it!

I first made these cookies a couple years ago right after the recipe was first published in the times online. I was an avid New York Times reader back in the days before the paid subscriptions. David Leite had me at the title: "Perfection? Hint: It's Warm and Has a Secret". If you like food, great writing and salivating on your keyboard, you should definitely check out his original article which goes into the discovery process for this recipe based on Jacques Torres famous cookies. You can find just the recipe here

I included this picture for a visual representation of a 3 1/2 oz dough ball in case you don't have a scale. You could always make them smaller, but then you'd miss the wonderful textural regions. Another note: I used Ghirardelli 60% cacao chips because I couldn't find Valhrona and I don't have the money to pay for overnight shipping of Jacques Torres chocolate disks from New York. They still tasted delicious!

These cookies are great dunked in a cold glass of milk.


  1. I have an issue with large cookies. I tend to eat the same number of cookies regardless of their size, so I prefer small cookies so I don't drown in cookie-goodness. I'm weird I know

  2. Interesting- well good thing there are lots of cookie sizes out there!

  3. OH MA GOSH I am drooling!!! I am terrible at baking chocolate chip cookies, maybe I will try these :)