Tag: chef ramsay chocolate chip cookies

New York Times Chocolate Chip Cookies




Alright, I know, I knowwwww. Enough Chocolate Chip Cookie recipes already!

I’m sorry, I just can’t help myself!

I always find myself making them since they are my brothers favorite thing. He has come to expect them with every visit. And he visits pretty often. And I get bored doing the same recipe over and over again so I try out a new one every time he comes. The ultimate plan was to find my favorite Chocolate Chip Cookie that I could put my stamp of approval on and tote as “the best”. I decided I would try 5 of the biggest favorited recipes on the web:

  1. Pudding Packet Chocolate Chip Cookies
  2. Cooks Illustrated Original Chocolate Chip Cookies
  3. Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
  4. Alton Brown’s “The Chewy” Chocolate Chip Cookies
  5. THESE! NY Times Chocolate Chip Cookie

And now that I have officially made them all, I can tell you which has won my heart…




Cooks Illustrated PERFECT Chocolate Chip Cookie!

Talk about a flavor explosion in your mouth. These cookies use browned butter to achieve the most delicious, caramelly flavor. One bite and I was hooked.

Truth be told, I didn’t make this decision lightly either. Each cookie was really very good. And it was a real toss-up between my three favorite: NY Times (posted here), Alton’s ”The Chewy”, and CI Perfect cookie. The only reason CI won out was because of the three they were the most convenient to make (recipe using only All-purpose flour, no bread flour) and offered the greatest depth of flavor. Not to mention it uses a melted butter method rather than a creaming method, which I think is quicker and easier.

That said, you should know that the NY TIMES chocolate chip cookies are incredible in their own right. If you have the bread flour and time to let the cookie dough sit 24 hours in the fridge…. you should definitely give them a go! They are worth the time to at least experience once.




New York Times Chocolate Chip Cookies
Serves: 18 large cookies
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips, at least 60% cacao content
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

adapted from New York Times

Incoming search terms:

FUDGE & TOFFEE FILLED CHOCOLATE CHIP COOKIE BARS



WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY’S FUDGE AND TOFFEE FILLED CHOCOLATE CHIP BARS.  UMMMM…..YES, YOU CAN IMAGINE HOW INCREDIBLE THEY WERE.  I USE THE WORD “WERE” BECAUSE THEY ARE ALL GONE…AND THEIR DISAPPEARANCE WAS FAST!!!!

Fudge and Toffee Filled Chocolate Chip Bars


Ingredients
    Adapted from That Skinny Chick Can Bake via Buns in My Oven
    Cookie dough:
  • 1 stick (4 ounces) butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons flour
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • Fudge layer:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 bag (12 ounces) milk chocolate chips
  • 15 (4 ounces) fun size Heath bars, cut into chunks (I used 4 ounces of Heath pre-crushed bits)
Instructions
  1. Preheat oven to 350º.
  2. Line an 8×8 baking dish with non stick foil.
  3. Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
  4. Press about 2/3 of dough into the bottom of the pan. Use offset spatula to evenly cover bottom of pan with dough.
  5. Melt chocolate chips and sweetened condensed milk together until smooth.
  6. Spread melted chocolate over the cookie dough.
  7. Sprinkle Heath bar chunks over melted chocolate.
  8. Take
    spoonfuls of remaining dough and drop over chocolate layer. Carefully
    spread out lumps of dough with spatula. It will not totally cover
    chocolate.
  9. Bake for 25-30 minutes until set & golden.
  10. Remove from oven and cool.  Chill before cutting.  
  11. Yield: 16 bars



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FUNFETTI SPRINKLE COOKIES THAT WILL MAKE YOU SMILE! XO

Cake Batter Chocolate Chip Cookies


  • 2 1/4 cups flour
  • 1/4 cup Pillsbury Funfetti Cookie Mix
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks soft butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup chocolate chips + extra for after they bake
  • 1/2 cup white chips + extra for after they bake
  • heaping 1/2 cup sprinkles


Cream together the butter and sugars.  Add egg and vanilla.  Add dry ingredients.  Fold in the chips and
sprinkles.  Chill dough overnight. 

Preheat oven to 375 degrees.

Scoop heaping tablespoons of dough onto parchment lined sheet.  Bake for 10-12 minutes until edges are lightly brown.  Don’t over bake.  Remove from oven and press in the reserved chips.  Let cool completely.

Adapted from sallysbakingaddiction.com

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