Tag Archives: dark chocolate

NY Times Chocolate Chip Cookies

27 Feb

NY Times Chocolate Chip Cookies

So this one night, when my brother and I were teenagers, we were driving home from a dance. (Well, my brother was driving.) It was raining and stormy and hard to see and my brother was jamming out to the radio, singing dramatically, basically every parent’s worst nightmare. We went around a sharp turn way too fast and lost control. I was certain we were going to die. My brother almost killed me. Miraculously, we didn’t die. Instead, we were heading straight for a field with a long row of trees and slid right in between two of them until we came to a stop. He looked at me. I was OK. He was OK. The car was OK. No need to tell the parents, right? Of course right. Until now. Mother and father, my bro crashed your car once.

My brother got married last weekend. It was a spectacular affair. The night before their wedding, my brother orchestrated a concert/storytelling night. There were beautiful songs, and a few stories. He directed me to tell some funny stories about him. I used this moment to tell this car-crashing story that we had sworn each other to secrecy about many years ago. Seemed like an apropos time, right?

You know what it’s also an appropriate time for? COOKIES. More cookies.

I’ve been making this recipe for years, so I thought it’s about time I shared it with you. If you haven’t had the pleasure of tasting the famous NY Times Chocolate Chip cookies, now is your chance. The recipe originally comes from Jacques Torres and was published in the NY Times a whopping 5 years ago. It stands the test of time.

I strongly recommend the use of a kitchen scale for these cookies. I’m guessing great pains were taken to determine the amount of flour needed for this ULTIMATE recipe, so I always use my kitchen scale when measuring my ingredients for this recipe.

This recipe is a bit more involved than your regular, off-the-back-of-the-chocolate-chips-bag recipe. But. It makes them that much better. These cookies don’t get flat. It’s amazing! And the combination of the saltier dough with the dark chocolate is something to be savored. Beware: the dough must be refrigerated for at least 4 hours before baking (the original recipe says 24 hours, but I’ve found an impatient 4 hours works just fine).

NY Times Chocolate Chip Cookies

Stir together your dry ingredients.

NY Times Chocolate Chip CookiesCombine your butter and sugars.

NY Times Chocolate Chip CookiesAnd eggs and vanilla.

NY Times Chocolate Chip CookiesCombine dry ingredients with butter/sugar combo, and mix for a few seconds with the mixer until partially combined.

NY Times Chocolate Chip CookiesFinish mixing by hand.

NY Times Chocolate Chip CookiesGet your chocolate ready.

NY Times Chocolate Chip CookiesAdd the chocolate to the dough. Yummm!

NY Times Chocolate Chip CookiesNow comes the hard part. Wait it out while the dough refrigerates for at least 4 hours.

NY Times Chocolate Chip CookiesThen—glorious day—make your large doughballs. About two tablespoons’ worth of dough per cookie!

NY Times Chocolate Chip CookiesBake to puffed perfection.

NY Times Chocolate Chip CookiesReady to eat!
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Fudgy Brownies

1 Aug

I love everything homemade. In my book, homemade always, always, always trumps box mixes or store-bought foods. The only time this truth comes into question is when we’re talking about brownies. There is something delicious about box brownies, and I’ve determined it’s their fudginess. Homemade brownies (usually) don’t have that same fudgy texture and tend to get hard and stale rather quickly.

These brownies are winners in my book because they are both homemade (win!) and still magically fudgy (double win!).

Don’t expect these to be a piece of cake (har har har) to remove from the pan in neat little squares because they truly are fudgy and a bit sticky. Neat, little squares won’t matter so much after you stuff a couples of these into your mouth.

Add your chopped chocolate to your melted butter. Let sit for a few minutes while the chocolate melts.

Stir until smooth.

Add the white and brown sugars to the smooth chocolate.

Whisk in your eggs, one at a time. Then add the maple syrup and vanilla.

Add the flour mixture to the chocolate mixture, and stir just until combined.

Spread evenly in the parchment-lined cake pan, and bake for 25 minutes.

Let cool before cutting into 20 squares and serving. (more…)