CHOCOLATE CHIP COOKIES WITH YOGURT RECIPES

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QUINTESSENTIAL CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING



Quintessential Chocolate Chip Cookies Recipe - NYT Cooking image

Sherry Yard's iconic chocolate-chip cookies are just the right mix of chewy and crisp, with a bittersweet morsel of chocolate in each bite. They are the cookies anyone who asks you to make chocolate chip cookies are asking for -- the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield About 4 dozen cookies

Number Of Ingredients 9

185 grams all-purpose flour (1 1/2 cups)
2 grams baking soda (1/2 teaspoon)
115 grams butter (4 ounces/1 stick)
100 grams sugar (1/2 cup)
80 grams light brown sugar (1/2 cup packed)
2 grams salt (1/4 teaspoon)
1 egg
5 grams vanilla (1 teaspoon)
225 grams bittersweet chocolate (8 ounces), cut in 1-inch pieces (or use coins)

Steps:

  • Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
  • Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
  • On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
  • Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed. (Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.)
  • Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container. They will keep for up to 3 days at room temperature.

Nutrition Facts : @context http//schema.org, Calories 70, UnsaturatedFatContent 1 gram, CarbohydrateContent 10 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 2 grams, SodiumContent 28 milligrams, SugarContent 6 grams, TransFatContent 0 grams

PERFECT CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING



Perfect Chocolate Chip Cookies Recipe - NYT Cooking image

What makes these cookies truly “perfect” isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do.

Provided by Charlotte Druckman

Total Time 12 hours 30 minutes

Yield 14 cookies

Number Of Ingredients 9

1/2 cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
Scant 3/4 cup/140 grams dark brown sugar
2/3 cup/110 grams superfine sugar
1 large egg
1 3/4 cups plus 2 tablespoons/250 grams all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Steps:

  • Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  • Add the egg and beat over medium speed until evenly combined.
  • In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  • Add the chopped chocolate and fold into the dough until evenly distributed.
  • Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  • The next day, heat the oven to 350 degrees.
  • Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  • Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

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