New York Times Chocolate Chips Cookies {from Jacques Torres} – These cookies are unique in that both bread flour and cake flour are used in the dough; the bread flour gives incredible chewiness and the cake flour keeps them light.
I’ve been wanting to make the New York Times Chocolate Chip Cookies since 2008 and finally got around to it. Better late than never.
The Times recipe is adapted from Jacques Torres and some people refer to these cookies as ‘The Jacques Torres Recipe’ instead of the New York Times Recipe. Whatever title it’s given, the recipe has been discussed, dissected, and now I’m tossing my thoughts into the ring, too.
The recipe is full of nuances and uniquities, making it unlike any other chocolate chip cookie recipe I’ve tried. The full recipe yields 18 five-inch diameter cookies that use a whopping 3.5 ounces of raw dough each. That’s two to three times the size of most homemade cookies and puts these squarely into the jumbo-bakery-sized cookie realm. We didn’t need 18 whoppers all at once, fearing they would go stale before we’d eat them all, and so I halved the recipe, yielding nine jumbo cookies and one slightly smaller cookie. You could likely make the full batch of dough and either freeze the pre-baked balls of dough or freeze the finished cookies. I’m sure either freeze similarly well to other doughs or finished cookies if you prefer to make the full batch.
Halving the recipe was a good choice because the cookies are great on baking day as expected, but by the second day they were so-so, and what lingered into the third day was not my kind of cookie. They were hard, dry, and a bit crumbly. Some people expect that cookies just don’t hold up into the second and third day, but I am used to the Cooks Illustrated Thick And Chewy Recipe and various deviations I’ve created with it over the years. Those cookies do stay soft for days, thanks to a higher ratio of brown to granulated sugar. Because brown sugar absorbs atmospheric moisture, the cookies, paradoxically, get softer rather than dry out, as time passes.
The NYT recipe is unique in that it calls for two types of flour, bread flour and cake flour. Bread flour has a higher protein level than other flour, about 12.7% protein, which is a couple points higher than all-purpose flour, which is usually in the 1o- to 11.7-percent range, depending on the brand. The higher the protein level, the more gluten that’s present, the stronger the rise, and also the chewier the resulting item. Bread flour creates chewiness in bread, and as I’ve discovered it does the same for cookies and I loved the resulting extra chewy effect.
Cake flour is on the opposite side of the spectrum. Soft, downy, light, and airy. It’s what angel food cakes and tender-crumbed birthday cakes are made from and although it’s great in cake, it’s typically not used for cookies because it’s too soft and cookies baked with it won’t have good structure. However, because it’s paired in conjunction with the big strongman known as bread flour, the two balance each other.
The downside of using cake flour is that it has a powerful aroma and smells strongly of a box of cake mix. I love the scent of cake mix, and the smell of birthday cake or Funfetti cake, but not inside my chocolate chip cookies. I have a very keen sense of smell and with every bite of chocolate chip cookie, it felt like I was simultaneously eating a white graduation party sheetcake or birthday cake and I did not care for this.
An additional consideration is that the average person may not keep both bread and cake flour on hand. I do, so not a biggie for me, but a consideration nonetheless if you have to purchase two bags of flour just to make cookies. However, buy the bread flour anyway because I have lots of bread recipes coming and you’ll need it.
The next consideration is that using a digital food scale is nearly mandatory for these cookies. Many grocery stores sell them in the baking supplies aisle near the flour and sugar and if you order online, you can find deals. I use the EatSmart Precision Pro Digital Kitchen Scale in red. It’s $25, I’ve had it for years,it’s not super fancy, but it gets the job done. I don’t bake by weight as much as smart people in other countries tend to do, but when I do, I’m reminded that I need to do it more often because it makes things so much easier, faster, and more accurate.
For example, bread flour is heavy and dense, and cake flour is light and airy. If measuring by volume in traditional measuring cups, ‘1 cup flour’ can be an inconsistent measurement, whereas measuring by weight on a scale is absolute. The scale also made halving the recipe a breeze. Halving numbers in ounces is much easier than trying to halve fractions and when I have cookie dough on the brain, I’d rather not try to halve fractions in my head with my stand mixer whipping and flour flying.
Additionally, there is no way I could have accurately guessed what a 3.5-ounce mound of dough looked like without using a scale. It’s much more dough than I would have guesstimated, and without a scale, I would have grossly under-estimated it.
The next nuance is that the dough must be chilled for at least 24 to 36 hours before baking. If you are in a must-have-cookies-now mood, these are not the cookies for you as they do require at least a day’s worth of advance planning. The chilled dough may be used in batches, and can be refrigerated for up to 72 hours. In general, chilling cookie dough not only results in cookies that spread less when baked and that stay puffier, but in the case of these cookies, it’s been suggested this waiting period allows the flavors and flours to meld. Since I always chill my dough before baking cookies, sometimes up to four days beforehand, the chilling and waiting period was nothing out of the ordinary for me.
I actually find it easier to make cookie dough one day, store dough balls in the fridge in a little container, and bake them just before I want fresh and hot cookies. Sometimes I bake two balls of dough at a time because nothing beast a just-baked cookie. If within four days or so I haven’t baked off the dough, I toss it into a labeled ziplock and freeze it. When you’re ready to bake the frozen dough, you don’t even need to thaw it and I find baking for an additional minute or two is all that’s necessary.
The recipe also calls for specialty chocolate; chocolate disks which are sold at Jacques Torres Chocolate, and Valrhona fèves, which are oval-shaped chocolate pieces, sold at Whole Foods. I cannot afford to use high end chocolate in cookies, especially in ones I wasn’t sure I’d love. Instead I used my trusty Trader Joe’s semi-sweet chocolate chips and they were more than fine. Whatever kind of chocolate you use, you’ll need lots of it. Halving the recipe required 10 ounces of chocolate and so for a yield of nine cookies in the half batch, that’s over one ounce of chocolate per cookie. A standard bag of chocolate chips usually has ten to twelve ounces of chips in it; so for nine cookies, essentially a whole bag of chocolate chips is needed.
When mixing the chips into the dough, it almost felt like the dough couldn’t possibly hold one more chip and I learned by making this recipe that I can stuff more chocolate into other cookie doughs I make; it will all magically hold somehow. I loved that the cookies were bursting with chocolate chips and were intensely chocolaty. The one ounce-plus of chocolate per cookie is like eating a little chocolate candy bar baked within a cookie. Rich much?
When it came time to bake, almost two full days after mixing the dough, 44 hours to be exact, I weighed the dough balls to ensure I was doing everything as prescribed, down to the tenth-of-an-ounce.
The dough for one NYT cookie is like three of my normal cookies rolled into one massive hunk. Below are three one-ounce mounds that I smooshed together to create one bowling ball of dough. Well, baseball at least. The theoretical advantage to baking cookies this big is that the edges should bake up chewy, while the centers should stay soft. In reality, this theory did not work well with these cookies so I was very skeptical that the baseballs would give me the chewy-yet-soft results I wanted, but they delivered.
I learned something very valuable by making this recipe and if for no other reason than this discovery, I am glad I made these cookies. Since making the NYT cookies, I’ve tried making other types of cookies using two to 2.25-ounces of dough and realize I like them better than my typical one- to 1.25-ounce cookies. Sometimes bigger is better, to a point. I like cookies in the two-ounce range or slightly over, but 3.5 is just too big for a snack for me and is more like a meal, via one cookie.
I did not sprinkle sea salt on them before baking, a personal choice in the interest of taste-testing comparison. I wanted ‘classic’ chocolate chip cookies like I grew up with and since my mom and Grandma never baked cookies with sea salt, I omitted it here.
The recipe indicates to bake the cookies for 18 to 20 minutes at 350F. Because they’re huge, they need more time to bake than typical cookies. I baked the cookies one tray at a time because I have one ‘perfect’ rack in my oven and took no chances with these 44-hours-in-the-making bundles of joy. I baked the first batch of six cookies for 18 minutes and the second batch of four cookies for 16 1/2 minutes. I strongly preferred the 16 1/2-minute cookies and in my oven, baking for 20 minutes according to the recipe, would have ruined them. At 18 minutes, the edges were browned and the tops were on the glossy side; at 16.5 minutes the edges were slightly less browned and the tops were glossier, but still set. I allowed the cookies to cool on the baking tray for 10 minutes, then I placed them on a wire rack. They firmed up very dramatically during the ten minutes and by the time I transferred them to the rack, they had essentially finished cooling.
In any recipe, I tend to use the lower end of listed ranges and treat them as guidelines, not absolutes. Let common sense and your personal taste preferences be your guides when you deem something done. I frequently calibrate and test my oven temperature, and know that it’s functioning up to par. However, I believe baking times in many recipes are too lengthy to create soft and chewy cookies. I prefer Mrs. Field’s style cookies, very ooey and gooey, and overbaking is not the way to my heart. With most any cookie recipe, if you wait to pull them from the oven until they look done, most of the time as they cool, they will set up firmer and crispier than ultimately desired. These were just on the edge of that cliff and in my oven, 16 1/2 minutes (below) would be the max for future batches.
I wanted to love-love-love these cookies and wanted them to be the last cookie recipe I ever needed. I wanted to give them an A+ and if I was going by looks alone, they look exactly like a cookie ‘should’ look to me, and for appearance they get an A+. But we all know life, and cookies, is about more than just looks.
On baking day, for taste, I give them an A+. Fresh and hot out of the oven, they were simply stunning. Then again, most cookies are. In terms of texture, they center is tender and the edges are very chewy. If you like a chewy, sturdy, firm cookie that you really have to use your jaw to cut through, you will love these. They are the opposite of these, which melt in your mouth. There is nothing soft and airy about them, thanks in large part to the bread flour.
My major complaint is that the cookies didn’t age well and by the second and third day they became far too dry, hard, and crumbly for my preference. Especially considering the NYT cookies are so big, and because no one can realistically pound down an entire batch on the first day (holiday parties and feeding football teams not withstanding), I expect the leftovers to hold up for at least 48 to 72 hours. This lack of shelf life is was disappointing and the Cooks Illustrated recipe wins by a long shot here.
The other major issue is that the taste of the cake flour was unpleasantly discernible. I love cake and I love cookies, but not a cake within a cookie when I just want a good, classic, chocolate chip cookie. I do have a sensitive palate and keen sense of taste and smell, and I think things like this may be magnified for me, but even Scott who isn’t a supertaster and normally doesn’t know his zucchini flecks from his chocolate chips, asked me why the cookies smelled and tasted a little bit like birthday cake. Ahem.
Overall, the cookies fall in the B+ to A- range for me. I recommend trying them because you may absolutely love them as millions do and they may become your A+ never-need-another-recipe chocolate chip cookie recipe. Don’t be dissuaded by the two flours, the extended chilling time, or any trepidations in my review. I am simply being very cautious about proclaiming them as the ‘best cookies ever’ because as a food blogger who bakes hundreds of batches of cookies every year, I am judicious and on the tentative side when handing out those solid A ratings. I don’t want every single cookie I make to be ‘the best cookie ever that will change your life’ as I see happen so frequently on blogs.
And on baking day, these were the best and who cares if it was short-lived. That means you’ll just have to eat your way through a batch of these cookies, quickly. There are far worse things.
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New York Times Chocolate Chips Cookies {from Jacques Torres}
Ingredients
- 2 cups minus 2 tablespoons, 8 1/2 ounces cake flour
- 1 ⅔ cups 8 1/2 ounces bread flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons coarse salt
- 2 ½ sticks, 1 1/4 cups unsalted butter
- 1 ¼ cups 10 ounces light brown sugar
- 1 cup plus 2 tablespoons, 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (chocolate disks available from Jacques Torres
- sea salt, for sprinkling over cookie dough prior to baking
Instructions
- Sift flours, baking powder, baking soda, 1 1/2 teaspoons sea salt into a large bowl; set aside.
- Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds (I did about 20 to 30 seconds). Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough (or place dough in an airtight container) and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours (I baked mine just shy of two days later, at 44 hours)
- When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
- Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (I baked first batch of 6 cookies for 18 minutes, and baked second batch of 4 cookies for 16 1/2 minutes; I prefer the 16 1/2 minute cookies). Transfer baking mat or parchment paper to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
- Recipe from the New York Times, adapted from Jacques Torres
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you ever tried the New York Times Chocolate Chip Cookie recipe? Are you tempted to try it?
What’s your favorite recipe for chocolate chip cookies?
If you have a favorite recipe for chocolate chip cookies, please link it up and tell me why you love it so much. I want to find those buried gems.
My favorite chocolate chip cookie recipe to date is the Cooks Illustrated Thick and Chewy Chocolate Chip Cookie recipe (with photo tutorial) on their site. Ironically, I have never blogged about that recipe. These are the closest.
Until very recently, I didn’t realize there are actually two Cooks Illustrated Chocolate Chip Cookie recipes; the Thick and Chewy, and their newer Perfect Chocolate Chip Cookie recipe. That recipe differs from the Thick and Chewy in that browned butter is used, slightly less overall sugar is used while maintaining a higher brown to granulated sugar ratio, and slightly less flour is used, creating a slightly smaller batch size.
What I enjoy about the Cooks Illustrated recipes are that the butter is melted rather than creamed and so theoretically I don’t have to dirty my mixer to mix the ingredients. However, if I have time, I do get better results when I cream, rather than melt, the butter. And although their recipes don’t call specifically for chilling the dough in advance, I always do; it’s habit and I get better results. The cookies are just the right thickness, the edges are chewy and the centers stay soft. Making them also feels more fun, with less scientific precision required.
However, I have recently been testing some other chocolate chip cookie recipes, and creating some other dough hybrids, and the more cookies I make, the less certain I am of my favorites anymore.
Hi Averie,
I tried this recipe three times, but for some reason they don’t spread as flat cookies at all, no matter I bring the dough back to room temperature before baking or not. Do you bring the dough back to room temperature after chilling and before making into dough balls? Thanks!
I bring it to room temperature just enough so I could form them into cookies, i.e. not rock hard so it would crack my cookie scoop or anything. I don’t remember the dough taking very long to become soft enough again in order to be able to scoop it – maybe 10 mins, tops.
It sounds like your cookies have either too much flour or too much baking soda/powder in them- both are causes for overly-domed cookies. Because I followed the recipe and reprinted it as written, you may want to google and see what you can come up with if others have ever had the issue you have. For me, no problems with them flattening.
Thanks for the answer! Guess I will give it a try again :)
I just wanted to leave you my recipe. I have been using this recipe for a year, and it makes the perfect sized batch for us, and is truly the BEST recipe I have come across. I use the recipe from “Mom’s Big Book of Cookies” or something to that extent, anyway and tweaked a couple of things to find what my family considers THE ULTIMATE CHOCOLATE CHIP COOKIE.
The recipe calls for
2 and 1/4 cups of flour (mine is 1/2 all purpose and 1/2 whole wheat)
1 cup brown sugar
1/2 cup of white sugar
1 cup of softened, room temperature unsalted butter (MUST USE BUTTER. Margarine or anything else does not yield the same results. Original recipe called for melted butter that had cooled down.)
2 eggs
1 teaspoon of cinnamon (this is my own addition for a nice flavour)
1 teaspoon of baking powder
1 teaspoon vanilla
1/2 teaspoon of salt
2 cups of chocolate chips.
Cream the butter and sugars, add eggs, vanilla and chocolate chips. In a separate bowl, mix together flour, baking powder, cinnamon, salt. Mix dry ingredients with everything else until combined.
Refrigerate the dough for a minimum of 1 hour, remove dough and let sit for 15-20 minutes. Preheat oven to 350 F. Scoop dough (I use my trusty ‘ice cream scoop” to make uniform cookies) onto cookie sheet and then use your palm to push the dough down so it’s not in a ball on the pan. Bake for 8-10 min, depending on your oven. 9 is the perfect time in mine.
With this recipe, I can keep them in a sealed container, and they last 7 days, through snacking and school lunches, making 30 cookies. They stay soft and chewy the whole time, and they have not lasted long enough to get dry and crumbly.
Thank you for taking the time to type this all out! And for the info that they stay soft for 7 days! NICE! I get similar results with many of my cookies but am always looking for the next best recipe and will have to give yours a go sometime!
Came here to stare at your photos, but throughly enjoyed learning about the process and love how you went through each detail regarding the creation of the dough and the cookie. I’m a huge fan of baking cookies with a higher brown sugar vs granulated sugar ratio, as I LOVE the chew of the cookie. I’m interested in experimenting more with bread flour while baking cookies now! Great post!
I know you love your brown sugar (dark usually) in your cookies – yes, I thoroughly read the recipes :) And with each cookie creation you have, from browned butter to Nutella to PB, I want them all! I think you’d love bread flour in cookies; it makes them extra chewy and fabulous!
This was is my favorite post of 2012…from any blogger. Thank you for all of the valuable information.
What high praise and thank you so much – fave post from the year, what an honor! I am so glad you liked it!
I made these soon after I first heard about them several years ago, and I thought I must have done something wrong because they were not even remotely the best cookies I’d ever made. I made them in advance of a trip to share with friends, and by the time we got to eating them they were hard and crumbly. Someone suggested I might try looking up the NYT cookie recipe and try that next time! I was too embarrassed to admit that’s what I’d made, certain I’d done something wrong. I agree the cooking times are MUCH too long in this recipe, even in the very humid Gulf Coast climate where I live and bake. I am so glad someone else agrees that these cookies are not all that! I will be trying the America’s Test Kitchen recipe you linked to very soon, as I prefer my cookies ooey-gooey as well : )
Okay stay tuned because I have 3 cookie recipes coming in the next 3 weeks! One per week, maybe more and so far they all blow the NYT recipe out of the water, if I do say so :) I am so sorry to hear you didn’t have success with it either or didn’t ‘love’ it like so many do – but for me, it wasn’t awful but it wasn’t my fave. And after all that waiting, careful measuring, really being soooo scientific about cookie-making, I expect utter perfection. You know the feeling since you made them, when you bite into them, you expect it to be the end-all be-all after the wait, etc…and well…I understand how your story ended. Sorry – but I have some good!!!! ones coming up! Sit tight!
Yay!! Can’t wait to see your cookie posts. I finally tried my hand at crack pie after reading your post and I also regularly make your kale chips and raw cookie dough balls – when you say something is yummy I trust that it will be fabulous!
Girl I would not lie. The new cookie recipes coming are stellar!
i’ve heard about these cookies! I just love how you are a WEALTH of information… I always learn so much from your blog…thank you for sharing.
Well, thank you, Angela! :) Glad I can spout off with my trivia and it’s at least helpful for someone :)
I’ve been wanting to make this recipe for a long time too! Not since 2008 but maybe for at least a year. It does look a bit high-maintenance but it seems very worth it!
I love your cookie-freezing tip! My biggest problem is always trying to eat them before they go bad. I usually freeze them already baked, but your way is much better.
Thanks for the extensive review!
You can almost always leave raw, unbaked dough in the fridge for 4-5 days. Then after that, freeze the raw unbaked balls in a ziplock or tupperware in the freezer and pull the little rocks out and bake them off as desired… super simple!
heavenly!
those are some BIG cookies but sosoo good lookin! but those measuring and stuff looks like to much work to me i like your pb cookies enough and there so easy to make ill stick to them haha but def gotta try this recipe one day to try it out!
I’m so glad you worked your way through these–I, too, like so many in the big wide food blog ether, have this recipe bookmarked, but the ingredients that don’t have shelf space in my cabinet have kept me from trying it out. How did you finally work up the motivation to bake these? Any cookie that needs more than an hour from the bowl to my mouth needs some convincing!
a bucket-list recipe of sorts – now I can check it off my list!
These seriously look like PERFECT chocolate chip cookies. I love the size, shape and chocolaty-ness of them. And I like that you made a half-batch – I seriously wouldn’t want a bunch of these hanging around my house for too long… gorgeous pics as always, A.!
Hey “Averie” (sorry I forgot your actual name!), my name is Kelle. *Please email me back as soon as you have a sec*….
So here’s the deal-y….
Ok, so I recently I subscribed both my mom and I to your blog. I did this, bc I have looked up quite a few cleaver /simple as well as good recipes here, and did a little reading, & read that you were a High Raw Vegan, and avoided Gluten mostly…. I also thought, well, you have a killer Body and are a pro Yogi, and have a passion for photography (and fun, pretty, vibrant, likely vinage kitchen “props”- dishes, eclectic cutlery and so forth)… I thought, schweat! I am a very very very high raw vegan, (always enjoy trying gluten-void recipes too), just had the worlds most amazing baby, & went from very svelte,& active to much more sedentary and a little too chunky/curvy for me, & am both super anxious to get back into my yoga (Ashtanga) practice that I have been out of for quite some time… As well as my old bod! I thought, damn, I could use all the encouragement, pointers & inspiration as possible… Plus, raising my handsome wonderful little guy as an 100% raw vegan, I fig, recipes recipes and recipes are my new best buds. And will help my mom be the coolest, happiest Nana for “her” little guy too. Since subscribing, though, I am totally saddened and disappointed bc literally nothing has been raw, or even close to vegan for that matter… except for maybe one savory cooked diner dish…. So, whats the scoop? Am I in some parallel universe and subscribed to the wrong blog, or did I just find a little section of goods, & that’s all, and you spend you day in butter, cream, white flours and all things against raw veganism? So pleased get back to me with the low down on this, bc if we can only get vegan recipes I am all about it, and if not, guess I can just pop back in from time to time and look thru your recipes… if its organized by raw/ vegan and vegan, and vegan/ GF/ raw options… ?? Anywho, you seem like a pretty cool chick & mom, and if we lived somewhere near you, we’d prob be pals, and hangout, but we are in sunny south florida… and I just started working at a world renowned healing health institute thru raw organic ripe vegan goodness, where I work as, of all things- a raw vegan chef! (Hippocrotes Health Institute) and am kinda into raw/vegan choclateering madness…. Thanks and thanks for rocking some amazing raw*gan tacos!! what what!!
Thanks so much!!
-Kelle
Hi Kelle, my blog started out 4 years ago as a high raw/vegan-based blog. Over time, I have moved into posting about all different kinds of food. I have discussed it in this section a bit more, too.
https://www.loveveggiesandyoga.com/popular
Glad to see your review on these cookies. I actually did a whole series on finding my fav ccc and I had similar thoughts on these. Cook’s are my favorite and it’s going to be a long time before I will try to change that.
Trust me, I have read, re-read, and re-stalked your CCC Monday posts! ALL OF THEM! Comparing, contrasting, reading your feedback. I love the pics of your CI recipe. You make the ‘new’ one; the Perfect as opposed to the Thick and Chewy, which is what I’ve always made. I need to try the Perfect and I know you also use bread flour in it, which gives a sturdier, chewier result. But you have one pic of that cookie and it’s like the best.looking.cookie.ever.!