Saturday, October 1, 2011

sea salt chocolate chip cookies

Wanna know how it feels to be adored, loved, and worshipped?  I know and so I can tell you, it feels good, that is how it feels.  But if you want to know for yourself make these cookies and give them out all willy-nilly to people.  You will soon turn around to find throngs of people adoring you and batting their eyelashes at you.  I make these every once in awhile for Leif to take with him to work and I've developed quite a reputation for myself by doing so.  Some may equate my reputation there as akin to Robin Hood, which would not be a bad comparison.  Only there is no stealing, no tights (well, sometimes), and no archery involved.  Although I did take a fencing course once, which is kind of like archery in terms of medieval badassness...

Anyway, I'm going to be all generous and worshipable again by imparting upon you, my as of now non-existent reader, the most amazing recipe for chocolate chip cookies that ever was.  If it wasn't for the internet and the ease in which people can gather information I would totally lie and claim responsibility for the shear awesomeness of this recipe.  But I can't because then I would look stupid and I am generally opposed to looking stupid.  Unless it is on purpose and then it is funny.  So without further ado, The New York Times Chocolate Chip Cookie recipe.  May you bake them, eat them, and be worshipped because of them.

You will need the following items;

2 cups minus 2 tablespoons (8 1/2 ounces) Cake Flour
1 2/3 cups (8 1/2 ounces) Bread Flour
1 1/4 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1 1/2 teaspoon Coarse Salt
1 1/4 cups (2 1/2 sticks) Unsalted Butter
1 1/4 cups (10 ounces) Light Brown Sugar
1 cup plus 2 tablespoons (8 ounces) Granulated Sugar
2 teaspoons Vanilla Extract
2 Large Eggs
1 1/4 pound Bittersweet Chocolate Pieces (must be at least 60% Cacao and should be of good quality)
Sea Salt

Sift the flours, baking soda, baking powder, and course salt.

Using a mixer with the paddle attachment, cream butter and sugars together until light.

Add the eggs, one at a time, mixing well in between.

Add vanilla.

Add the dry ingredients, making sure to turn the speed down otherwise you get a storm of flour flying around.

Once well mixed, add the chocolate and continue mixing on low until they are thoroughly incorporated.

Wrap cookie dough in plastic and refrigerate for 24-36 hours.

Pause for a moment and ponder the strength of character one must have to restrain oneself from baking the cookies for one to three days.  It is a massive amount of restraint.

Even babies like Clio, who aren't allowed to partake in the deliciousness are like, "What the What?  How many days?"

After three days of what seems to be never ending waiting, preheat oven to 350.

Place scoops of cookie dough on a greased cookie sheet and sprinkle with sea salt*.

Bake approximately 12 minutes (at least that is exactly how long it takes in my oven). Transfer to cooling rack.

Save some for other people but be sure to eat some yourself while still warm, preferably with a glass of milk.  

Unless you are a baby.  Then just drink the milk and take a nap.

*The big secret to these cookies is the sea salt.  Do not forget that part or else you might as well throw them out after they come out of the oven.  Or don't and give them to me, I'll eat them anyway.


  1. Hmmmmm.. and I thought I had the world's best recipe?! Ha ha.. I will try these tough- and by the way the sea salt is the key ingredient in my recipe as well.. so funny! It MAKES the cookies though.. I swear!

  2. these look so tasty. any tips for baking without an electric mixer? like, proper ways to fold in butter?

  3. Question I feel stupid asking: is the distinction between cake flour and bread flour a crucial part of the recipe? I didnt even know there was a difference...

  4. I think you could get away with using only one type if you had to. The difference between the two is that cake flour has a lower amount of gluten, which makes for a lighter product, while bread flour has a higher amount of gluten and that makes for a chewy product. So the balance is a nice touch but really, they will be tasty either way.