I bet you thought I was done with cookies. Not quite yet, but this time it’s chocolate chip cookies! My favorite kind of cookie. Back in my Cookies & Milk post, I had mentioned that I’ve been wanting to give the New York Times chocolate chip cookie recipe a try. The reason for my procrastination? When we [my household] want chocolate chip cookies, we want them NOW! For those of you that are not familiar with this recipe, it requires that the dough is refrigerated for at least 36 hours before baking (actually the recipe states 72 hours). Well, I finally made them… and waited the full 72 hours before baking! Were they worth the wait? You betcha!! They are hands down the best chocolate chip cookie recipe I’ve made yet. They were perfect… crispy on the outside and chewy on the inside. And that chocolate… oh boy!! When the tray of cookies came out of the oven, the melted chocolate was truly a sight for sore eyes. :P
For me, the chocolate played the biggest role. Other than the quality, the size of the disk was an important factor… the traditional chip size just won’t do the job… you need the disk! I didn’t have easy access to the chocolate that is required. I thought I would find it at Whole Foods, but no luck there. I had to order online, so I did go with the Jacques Torres chocolate disks (available in 2lb & 4lb). I’m so glad I did. That chocolate was so worth it! Folks…Do.Not.Skimp.Out.On.The.Chocolate. I repeat…Do.Not.Skimp.Out.On.The.Chocolate. [Note: I did price around and for high quality chocolate the pricing/pound is reasonable… it’s just the shipping cost that bites.] As a matter of fact, you should never skimp out on the chocolate no matter what recipe you use.
Okay, enough of the chocolate talk. Back to the topic on hand… the NYT chocolate chip cookies. Oh yes! They are winners with my family too. Are they the best in the world? I have no idea… I don’t know if I believe such a thing really exists (for anything). Do you? So I won’t sit here and claim them to be the best. Every time a chocolate chip cookie (or anything) has been claimed to be the best it turns out to not be the best. The best is what each person believes to be the best… so instead of saying the best I will call this recipe my fave… thus far.
Since the hubby and I love coconut and pecans in our cookies, I added them to half the batch. Mm. Mm. Mm.
Even though these cookies are just for my family, I thought to have some fun with packaging. Don’t worry, I didn’t package all of them. Hehe.
The recipe tells you to make each cookie dough about the size of a golf ball (about 3.5 oz), so they spread out to about 4-5 inches. I’m sure you can make them smaller, but with the size of the chocolate disks you may not want to go smaller. With 4-5 inches, they were a good fit for the waxed paper sandwich bags.
I stamped each bag with some fun phrases… Take a Bite…
The Real Deal…
Big Stuff… and Calories Well Invested. Hehe… they sure were well invested. ;)
I don’t really recommend stamping waxed paper bags… a lesson learned after stamping the bags. The ink refuses to dry so when touched it will smear. Does anyone know of any type of ink pad that would work on waxed paper? Maybe Versafine… I’ve had good experience with it drying instantaneously but not sure if it would do the same on waxed paper. I think that calls for some experimentation!
So now it’s your turn. Tell me what’s the best chocolate chip cookie you made? What’s your fave recipe?