easy desserts & recipes: new york times chocolate chip cookies with nuts

easy desserts & recipes: new york times chocolate chip cookies with nuts

Finding the ultimate chocolate chip cookie recipe can be akin to finding the Holy Grail. Once you find it, you will have eternal life, well… in the case of the best chocolate chip recipe, let’s just say you will attain eternal bliss.

It takes time, a lot of patience, a whole lot more of trial and error, and maybe a pound or two in the weighing scale to reach perfection. I’ve been hearing a lot about the New York Times Chocolate Chip Cookie Recipe that was initially published in July of 2008 and was adapted from the recipe of Jacques Torres. I decided to give the recipe a try last month since chocolate chip cookies are always a must during the holidays.

This is no ordinary recipe. To achieve absolute perfection, you must strictly adhere to the Cookie Commandments.

1. Mix the ingredients with absolute precision.
2. Wait the prescribed time.
3. Do not use substitutes.
4. When taking your first bite, you must shriek at the top of your lungs… EUREKA! (then in a slightly lower voice, I have found perfection… come and partake in my divine concoction)
5. Proceed with life as you know it (of course that’s with the knowledge that you have the most wonderful chocolate chip cookie recipe) and smile!

easy desserts & recipes: new york times chocolate chip cookies with nuts

I really have to admit, the cookies are really good! Make that simply divine! What I really mean is… they are orgasmic!

I can surmise, it is the play of ingredients and how you mix the recipe, in addition to the hard and soft flours used. The funny thing is, I ran out of chocolate chips (you wouldn’t want to fall short on this most vital ingredient). I also had a plethora of overly salty nuts from Costco, you know, those huge, and I mean gigantic, portions. So I thought, why not put some of those into good use.

Well, to test the spoils of my deliriously good looking nuggets of sublime sweet temptations, I gave them to my husband (much like Eve tempting Adam in the garden of Eden, minus the birthday suit of course), to taste. The reaction I got from my husband was not just simple satisfaction, it was pure pleasure! He couldn’t keep his mitts off of the cookies! Now if only I could get the same gratification then this will truly be pleasure vice versa (if you get my drift).

The New York Times Chocolate Chip Cookie Recipe just as how it came into many people’s attention, truly deserves being heralded. I am so proud of having created them, I can proudly gift them using a nice crystal container, etc, and well, like the saying goes… “When eating Pringles, after one pop, you just can’t stop”, (that commercial will forever be stuck in my head)

easy desserts & recipes: new york times chocolate chip cookies with nuts

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling.Adapted from New York Times adapted from Jacques Torres.

New York Times Chocolate Chip Cookies by Jacques Torres

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
2 cups of mixed nuts (optional, or if you are like me, ran out of chocolate chips)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with 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. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 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. Transfer sheet 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.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

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17 comments

  • February 1, 2012 at 2:34 am //

    wow I want to reach out and grab one off from the screen! They look fabulous.

    • February 1, 2012 at 9:50 am //

      Thank you so much Angie.

  • February 1, 2012 at 2:06 pm //

    Those pillowy cookies has my name all over it!! So yum :D

    • February 3, 2012 at 8:10 am //

      Hi Kiran, this is one of the best chocolate chip cookie recipes I’ve ever tried.

  • February 1, 2012 at 6:01 pm //

    Yum! Those cookies look really delicious, I can just imagine biting into one!

    • February 3, 2012 at 8:09 am //

      Paula, this is now, one of my favorite chocolate chip cookie recipes, I had another favorite for years, since I was child, and this TOP that. Oh, it sure is a must try. The cookie base is so versatile too.

    • February 2, 2012 at 8:59 am //

      Thank you Sydney, by far, this has been one of the best chocolate chip recipes I’ve ever used = )

  • February 2, 2012 at 2:02 am //

    Great pictures! I’m a sucker for closeups, and you did an exceptional job. Oh, and the recipe? Looks great. I remember reading that recipe and thinking I should give it a try – but never did. Thanks for the reminder, and more important the testimonial that the cookies are great. Really good post – thanks.

    • February 2, 2012 at 9:01 am //

      Thank you. It is honestly one of the best chocolate chip cookie recipes I’ve ever tried, and I think it’s quite versatile, you could add oatmeal, nuts, dried suit, cranberry, it was really wonderful with the nuts, although I went a bit overboard with them, trying to reduce that huge container of Costco nuts lol

  • February 2, 2012 at 12:36 pm //

    These look divine!!! I am adding these to my CC cookie list to try.

    • February 3, 2012 at 8:09 am //

      Oh yes, please try the recipe, I promise it won’t disappoint, it’s one of our favorites, esp my beau!

  • February 3, 2012 at 3:38 am //

    Oooh, these are so thick! Looks delicious :)

    • February 3, 2012 at 8:08 am //

      These are super Delish Kiri, one of the best choco chip recipes I’ve ever tried.

  • February 4, 2012 at 12:23 am //

    Hehe I hope you got that vice-versa treatment! Loved your post it made me lol quite literally.
    Also I think I’ve seen this recipe and the singing of its praises enough times now that I’m going to have to make it. So thank you for that final push!

    - Eve

    • February 4, 2012 at 9:08 am //

      Hi Eve, I think I might give that a try on V-day “wink” It’s such an amazing recipe, I think it lends itself to versatility too, I had to use NUTS (thanks to that huge too-overly-salted big plastic container of Costco NUTS).

      I really want to try rum raisin with this as well. I take them out just before they are ready, so they are uber chewy!

      Thanks so much for commenting Eve.

  • August 28, 2012 at 5:25 pm //

    Horseradish Sauce SupremeServes 1You will need: 90ml lemonade20ml horedrasish sauce120ml whipped cream40g riceInstructions: pre-heat the oven to 230 Cfry the lemonade until brownedput the lemonade in the fridge to setput the lemonade in the fridge for 2 minutestoast the ricesimmer the rice gently for 20 minutessaute the ricesaute9 the whipped creamadd the whipped creamfry the horedrasish saucebake for 70 minutes and serve hotYum!I think that last bit is ..er..not guaranteed…