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7.14.2008

A bold statement

So, how many of you, after reading last week’s food section of The New York Times, made a batch of chocolate chip cookies? I can’t possibly be the only one susceptible to suggestion around here. Hands up, now. Don’t be shy.


Okay, so, for those of you who made the cookies, how many ate them at every meal for multiple days, to the near-complete exclusion of other foods? I ask not only because I did, but because these cookies deserve to be eaten that way, in extravagant quantities. I mean, just look at them. A mere glimpse makes me want to pour a big glass of iced coffee and do something immoderate.


The sad part is, I would have overlooked this recipe entirely if Brandon, in his diligent, good-citizen, news-reading way, hadn’t e-mailed me a link to the article last Wednesday. I was sitting at my desk, reading something far less important, when it landed in my inbox. There was no accompanying commentary - just the link - but I knew what he was saying. I promptly stood up, walked to the fridge, removed the requisite butter, and set it on the counter to soften, and that night, I made cookie dough. (This is, incidentally, part of a top secret strategy I am developing called Kill Him with Kindness and Cookies and Maybe He Will Clean His Closet Without You Having to Ask Him Again. Don’t tell Brandon. So far, it’s not working very well, but I still have hope.)

I won’t attempt to paraphrase the article here, because you really should read it. David Leite, its author, is a wonderful writer, and those of you who like to bake will find it very informative. (Plus, it quotes Shirley Corriher! I love Shirley Corriher.) What I will say about it, however, is that it adds up to a very fine, very fetching cookie. In fact, it is, without a doubt, the best chocolate chip cookie that I have ever made at home. It is also the best chocolate chip cookie that I have ever eaten. It scares me a little to make such a bold statement, but I have decided to do it anyway.

Leite’s recipe, which was adapted from Jacques Torres, produces a model specimen: big and plump and nubbly, with plenty of those endearing cracks and folds that form on the surface as the dough softens and spreads in the oven. The cookies are soft and chewy at the center, but their edges are nicely crisped, and then you’ve got their flavor, which develops over 36 hours (don’t skimp! it’s worth it!) of rest time that the dough gets before baking. The flavor is classic chocolate chip, of course, but it has an unusual depth and complexity and, for the clincher, a sprinkling of salt on top. You know how, in Charlotte’s Web, Charlotte writes “SOME PIG” over Wilbur’s pen? Well, we’ve been seeing a lot of spiders around the house lately, and these cookies are sufficiently good that I half-expect to see the words “SOME COOKIES” appear, written in spider silk, in one of the corners of our kitchen. They really are some cookies.


Before I shoo you away from your desk and into the kitchen to make a batch, I want to share a few thoughts about the recipe. David Leite clearly went to great pains to make it very specific and thorough, but I couldn’t help but make a few tweaks, mainly for convenience’s sake. First, I didn’t bother with the fancy chocolate disks or fèves that he calls for. I like nice chocolate as much as the next guy, but I had to draw the line on this one. I didn’t want to get in the car. Maybe next time, I’ll pick up the fancy kind, but for now, I will use my standard chocolate chip of choice, Ghirardelli 60%. I think it’s perfectly delicious.

Second, I didn’t use a mixture of cake and bread flours, as the recipe suggests. Leite’s article failed to explain why the use of two flours is important, and I don’t know, it just seemed like a fussy complication. I have no doubt that it probably does something, texture-wise, but I was willing to take a risk, so I skipped it. Instead, I used a local flour that we’ve been trying lately. It’s called Stone-Buhr Northwest-Grown All-Purpose Flour, and if you can find it, I highly recommend it. Otherwise, you might try your regular brand of all-purpose flour, or, as Leite recommends, a combination of cake and bread flours.

Lastly, after the dough had its 36 hours in the fridge, I let it soften a little bit at room temperature before I tried to scoop it. It was very hard when freshly chilled, but with about 30 minutes’ to one hour’s rest on the counter, it was more readily scoopable. Don’t let the dough get warm, though; you want to bake it while it’s still cool, and even tending toward cold. Updated on June 15, 2011: I have changed the way I do this. I now scoop the dough before chilling it. Much easier. See below.

Anyway, however you do it, MAKE THESE COOKIES. And then heed my warning: unless you have a large household, give at least some of them away to friends and next-door neighbors, or else you will eat yourself silly. In a good way. And a bad way. I took a few to our neighbor, gave three to Olaiya, and delivered a half dozen to our friends Ben and Bonnie, who live conveniently nearby. None of them complained, and in fact, Olaiya stopped by this morning to ask for more. Which, I think, means that I should make another batch.

P.S. You do know, right, that you can click on any photograph here and view in a larger size? I know that bigger can be better sometimes, especially when it comes to cookies.


Chocolate Chip Cookies
Adapted from The New York Times, David Leite, and Jacques Torres

If you have a kitchen scale, I highly recommend using it here. This recipe is written in both volume and weight, but I chose to use the latter, so that I wouldn’t have to mess with measuring cups. It was unbelievably quick: just put a bowl on top of the scale, tare it to zero, and go.

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop the dough onto a sheet pan or large platter, or anything that will hold about two dozen dough portions in a single layer. Cover tightly with plastic wrap, and chill for 24 to 36 hours - and up to six days.

When you’re ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.

Place six mounds of dough on the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.

Repeat with remaining dough.

Note: I may be the only person in the world who feels this way, but I like room-temperature chocolate chip cookies better than warm ones. (Yes, I fully expect to be burned at the stake for saying this.) When they’re warm, they taste too rich to me, and some of the nuances of their flavor get lost. I suggest that you try these cookies both ways and decide for yourself.

Yield: About 24 (5-inch) cookies.

207 Comments:

Blogger Camille said...

Well, they'll have to burn me at the stake right along side you, I'll go a little further, I like them cool. Then they are good for dipping in ice cold milk.

Always good to get another great chocolate chip cookie recipe.

7:25 PM, July 14, 2008  
Anonymous cookofthehouse said...

I come on here to remind myself of the proportions for that onion pasta sauce, and I'm greeted with this. Evil, that's all I have to say.

Also, I keep table, kosher, and gray salt on hand. Don't keep the sea salt around. This seems a great excuse for a trip to the store. :) Something flaky, so it crunches well?

7:33 PM, July 14, 2008  
Blogger amy said...

i haven't gotten round to making them, but when i read the article, i ripped out the recipe and it's now on my MUST MAKE list.

7:46 PM, July 14, 2008  
Anonymous Life for Beginners | Kenny Mah said...

Oh I have spent days surviving solely on chocolate chip cookies and cold milk. You can't really go round with that combination. ;)

As I get older though, I tend to veer towards your suggestion of sharing these cookies with friends and neighbours... Them love handles appear every time I show a lil too much love for these bite-sized wonders...

7:52 PM, July 14, 2008  
Blogger Kate said...

I really, really didn't want to make these cookies. I was feeling a bit pleased with myself for having said, "no, damnit, I won't do it! I don't care what you say, New York Times, you big fancy paper!" But if you say so, Molly, I am so there.

7:53 PM, July 14, 2008  
Blogger Claire said...

Oh holy hell, I am such a sucker for chocolate chip cookies. It's what I make when I'm stressed and need to clear my head. Plus the eating of them afterwards helps the stress, too. :) I will definitely try this recipe! I missed this!

Thanks!

7:57 PM, July 14, 2008  
Blogger Michelle said...

At first, I was thinking this long refrigeration time seemed a bit absurd, but since you said it was worth it, then I'm willing to give it a try. Anything in the name of science or chocolate chip cookies.

8:03 PM, July 14, 2008  
Blogger Sammi said...

I've been using Alton Brown's recipe that called for all bread flour (The Chewy from three chips for sister marsha or whatever), and I really like the texture it gives my cookies over the plain all-purpose, but I don't have good local AP Flour, just your average grocery store business. Maybe the lightness of the cake flour and the chewy glutenous nummminess of the bread flour is for those of us with that dilemma =D

8:08 PM, July 14, 2008  
Blogger Lindsey said...

I'm glad I wasn't the only one who couldn't resist making them on Wednesday, as soon as I had read the article. So fantastic! They have a great depth of flavor and the texture is absolutely perfect. Oh man now I have to go eat a cookie.

8:14 PM, July 14, 2008  
Anonymous Leah said...

I read the article and the recipe over and over, wanting rather desperately to make them, but didn't for a long variety of uninteresting reasons (excuses). HOWEVER. I'm more than happy to provide you with my address, should you feel the need to, you know, make another batch as Olaiya suggested. Which is really a brilliant suggestion. That Olaiya. So smart.

Wait, maybe I should be heaping flattery you at this crucial juncture. xo!

8:15 PM, July 14, 2008  
Anonymous Linds said...

i have tried so many (too many) chocolate chip cookie recipes in search of the perfect cookie with the right texture and balance of sweetness with flavor and chocolate...i cant wait to try this one next!

8:17 PM, July 14, 2008  
Blogger Mike.Mill said...

I definitely did the exact same thing. Delicious.

8:24 PM, July 14, 2008  
Blogger Janssen said...

I definitely prefer them after they've sat out a while. Delicious.

8:24 PM, July 14, 2008  
Blogger megan said...

I finally got to make my cookies after staring at the delicious dough sitting in my fridge for 2 days! And, I think I'm totally sold. Love the toffee/molasses tones. So yummy.

8:44 PM, July 14, 2008  
Blogger Bunnee said...

After researching where to get the chocolate thingies and noticing how expensive that would be, I bought the Ghiradelli 60% today (BEFORE reading your post). I'm planning to start the process tomorrow. My son loves chocolate chip cookies and is going off into the woods later this week and this would be a perfect camping treat.

8:59 PM, July 14, 2008  
Blogger Samarahuel said...

Just made some chocolate chip cookies at the request of my sweet husband. For the first time in my life, I didn't use the old family recipe, and I ended up loving them way more than any chocolate chip cookies I've ever had. I don't know about this recipe, though. I'm sure they're good, but the two flours and the fancy chocolate and the salt on top just strays too far from the classic, old-fashioned goodness that chocolate chip cookies are to me. Sorry, but I probably won't make these.

9:03 PM, July 14, 2008  
Blogger Samarahuel said...

P.S. I'm with you on the room-temp cookies. So much better texturally too.

9:04 PM, July 14, 2008  
Blogger Diana said...

Oh, cool! I was going to make these tomorrow morning, and you gave me the volumetrics! Woohoo! Thanks. :)

9:10 PM, July 14, 2008  
Blogger Susan said...

36 hours to wait before baking? I'm not sure I could restrain myself, I might just eat the dough instead. I would agree that the combo of cake and bread flour has something to do with texture, since I think the protein contents are different?

9:20 PM, July 14, 2008  
Blogger Bess said...

I'm a fan of the warm cookie too! Fresh out of the oven, you don't get the benefit of the variations in texture, and like you say, the flavor is almost too rich. Although maybe it's just because when the cookies are hot, I'm still recovering from all the cookie dough that I ate -- something about that raw flour taste...

9:20 PM, July 14, 2008  
Blogger Magpie Ima said...

I love to try the latest best chocolate chip cookie recipe so we'll give this a try. And I'm with you 100% on the Ghirardelli 60% chips which are this household's standard brand. And the resident teen eats them by the bag!

9:47 PM, July 14, 2008  
Blogger kickpleat said...

i'm pretty disappointed with most chocolate chip cookie recipes i make. i must not have the gift of c.c. cookie gab. but i will give this a go! very very soon. like tomorrow maybe?

10:57 PM, July 14, 2008  
Blogger lillie said...

i haven't tried the recipe yet--but i loved the article (especially loved because i grew up in the little massachusetts town of the cookie's accidental inception).

after seeing your photos & commentary, i must try this perfected variation...

and yes, i could live off of them.

11:37 PM, July 14, 2008  
Blogger Kitt said...

Wow! Yum! Don't tell my cow-orkers about these or they will not let me rest until I make them.

12:44 AM, July 15, 2008  
Blogger The Fabulous One said...

Dear, Sweet Orangette,

ARE YOU TRYING TO MAKE ME EAT MORE COOKIES?!

'Cause if so, fine, I give in.

And as for cookie temp--I prefer 'em room temp, too. I find I can taste all the ingredients that make up the cookie better that way.

Now, I may need to burn you at the stake for making me dig around under the cabinet for my kitchen scale... but I'll see after I make the cookies.

I just thought of an additional complication...

How am I to defend the cookie batter for 36 hours in this house?!

12:46 AM, July 15, 2008  
Anonymous kosenrufu mama said...

thank you for this recipe!!!!

2:32 AM, July 15, 2008  
Blogger Dominic said...

It's before 7 am here and I just downed one that I made last night. They were good warm, but you really can appreciate the depth of flavor and various textures that Leite writes about when they're room temp. Or maybe chocolate chip cookies just taste better for breakfast?

PS - I also used the Ghirardelli 60%, but subbed some of their milk chocolate chips as well, mainly cuz that's how my wife likes them :-)

Dominic
the zen kitchen

4:04 AM, July 15, 2008  
Anonymous Bryn said...

As some of your commenters have suggested it is the different protein levels in the flour that makes the textural difference. Cake flour has decrased gluten content leaving you with a softer dough and a more melt-in-your-mouth texture for the cookie. While the AP flour has more gluten leaving you with a stiffer dough and chewier cookie. The gluten development also depends on how much you work the cookie dough too.

I like chewy cookies.

4:09 AM, July 15, 2008  
Anonymous Angela said...

Beautiful pictures of the cookies - while the article didn't completely convince me to try this recipe, this post certainly did. One question: did you use an equivalent amount of all-purpose flour to the amount of bread / cake flour combination as listed in the recipe? Thank you and I love your website! I can't wait for your book to come out!

4:22 AM, July 15, 2008  
Blogger shari said...

how did i miss this? T loves his milk and milk loves a good cookie right? xox

5:18 AM, July 15, 2008  
Blogger Sarah Beam said...

Now just look what you've done. I have been staring at that NYT recipe for the past week, every day thinking that no, I do not NEED to try it. But then you had to go and not only make them, but wax poetic about the whole thing, and now, well, dangit. I guess I'll go get the butter out now...

5:34 AM, July 15, 2008  
Blogger hrsj said...

I really enjoyed reading your post Molly.
And I do believe I will try this recipe, thanks for un-fussing it a bit. :)

5:38 AM, July 15, 2008  
Anonymous Jane said...

I made chocolate chip cookies after last week's NY Times article! (From the regular Tollhouse recipe though, the two different flours of the NY Times recipe put me off)

6:25 AM, July 15, 2008  
Anonymous Adrienne said...

Oh I am so happy you tried this! I thought perhaps the flour bit was a little silly, but if you say they are grand with AP, I will try them that way myself. I'm intrigued by the 36 hour wait, but the only thing I'm sad about is that I can't eat them tonight!

6:34 AM, July 15, 2008  
Blogger J Auclair said...

I absolutely printed out the recipe, and have an event that I'm going to make them for (the equivalent of giving them away). Then after I try it with cake and bread flours, I'm going to try it with some portion of whole wheat or spelt flour.

6:44 AM, July 15, 2008  
Blogger Mandy said...

I haven't seen the article yet, but this is indeed a bold statement. :)But I will try anything with your stamp of approval. Thanks for the heads up.

6:47 AM, July 15, 2008  
Blogger hannah said...

i got the email too, from my friend john, and it has been sitting in my brain like a splinter. one question, did you measure out 17oz of all purpose flour then?

6:48 AM, July 15, 2008  
Blogger Enthusia said...

wowsers, these look good. i love that the article attributes some of the goodness to the "aging" of the cookies. how many times have i made cookie dough, didn't have time to bake or wanted to wait until the next morning (hello, Missouri summers) and "accidentally" made amazing cookies?

thanks for the article heads-up. if i didn't know how to tap-dance before, i do now. and my dance is taking me into the kitchen.

7:06 AM, July 15, 2008  
Anonymous beth said...

i knew i wasn't the only one e-mailing this story/recipe to everyone i know and planning my week around cookie dough! so glad to hear your report, molly. hopefully, i'll be eating these within the next 48 hours too!

7:27 AM, July 15, 2008  
Anonymous lisa said...

Yep, I made them! Dangerously delicious.

7:27 AM, July 15, 2008  
Anonymous Mel said...

Generally I don't bake, but this recipe inspired me to jump over from culinary to pastry, even if just for a day.

When asked by a friend who also read the article if it was worth the work, I happily quoted Elizabeth Gilbert and replied: "Does James Brown get down?"

7:29 AM, July 15, 2008  
Blogger kittymama said...

I am also a convert to this recipe! They are totally irresistible. I made them with the bread flour/cake flour combo but I'd actually like to try with AP flour to see if there really is a difference. I, too, use the Ghirardelli 60% chips and think they're just fine.

A few notes: For the first batch I made, I forgot to add the salt. Then I added for 2nd batch. I'm not actually sure that it's necessary - I might just add a little more salt into the batter which is something I normally do with cookie recipes anyway. I didn't love the feel of the salt on my tongue right as I bit in - prefer it to be more blended in, but that's just my take on it.

Secondly, I work in catering and I used our professional convection oven for one batch at 325 instead of 350 degrees. (I'm not a baker, but in sales so still consider myself an amateur!) There was a noticeable difference in the texture from when I baked them in my home oven. The "sweet spot" that he mentions where the cookie goes from crunchy to soft was more pronounced in the convection-baked ones and they came out looking more perfect-looking.

And you're right that the dough needs to come almost to room temp before scooping. I don't think it was the best-written recipe - definitely needed a little refinement, as you have done here.

7:38 AM, July 15, 2008  
OpenID momquixote said...

Yikes! I've been on the perfect chocolate chip cookie journey of late and hadn't even seen the article in the NYT. I'm giving bread flour a go next time around...

7:47 AM, July 15, 2008  
Anonymous radish said...

I've had this earmarked and have been talking about making them for a full week now. But as I'm going through some personal bumps on the road right now, I think it'll be a good month before I can cook. It's a bit of a hiatus situation - but hopefully in a month, I'll be in a much happier, better place emotionally and back to the cooking world. And I swear, these cookies are what gets made first!

7:53 AM, July 15, 2008  
Blogger Anali said...

I read the NYT article and have been trying to keep myself from making these cookies since. You're not making it any easier! ; )

Over the last couple of weeks, I've been making ice cream for blog events and the amount of sugar I'm eating is starting to get ridiculous. These cookies must wait another week. But yours look soooooo good!

8:06 AM, July 15, 2008  
Blogger Alice Q. said...

hee - that's my chocolate chip of choice too! I am getting ready to make these soon, but I think I'll have some trouble with that 36 hour thing. Maybe I'll do the test and bake some at intervals.

8:08 AM, July 15, 2008  
Blogger Rosiecat said...

I love Charlotte's Web, so I adored your bit about spiders writing "SOME COOKIES" in their webs around your home. Such smart, funny writing! Molly, I believe the spiders SHOULD be spinning "SOME WRITER" into their webs for you.

As for the cookies, well, hmm. I've got about a quart of frozen Oatmeal Chocolate Chip Cookie dough (your recipe) in the freezer, so it will be a while before I consider whipping up another batch of cookie dough. That recipe, old as it may be at this point, is awfully tasty...and oaty!

8:28 AM, July 15, 2008  
Blogger Liz said...

Oh good, I'm glad my hunch that baking these just for myself would be a bad idea. Even though I want to make them right now I'll stick with the plan to make them for a church gathering next month. Oi, next month!

PS - Kudos on the Charlotte's Web reference :)

8:33 AM, July 15, 2008  
Blogger Shelby said...

I cannot believe you just did this to me! As soon as that article came out I wrote on how badly I wanted to bake those but I just don't have the time with the bar exam, ohhhh 2 weeks from TODAY (http://www.shelbsandcheese.com/). You have broken my heart, Molly, and I am unbelievably jealous that you were FORCED to eat all of those delicious, delicious cookies.

8:48 AM, July 15, 2008  
Anonymous Anonymous said...

Someone needs to do something about this
excessively luscious bit of food porn. Molly
must be stopped! All I did was read your
recipe and I resigned myself to a switch
from size small to medium!

9:11 AM, July 15, 2008  
Blogger leela said...

i made these and they are indeed the best chocolate chips cookies ever. i added walnuts and used fancy flake salt, which i think kind of made the whole thing. i did use the chocolate discs, as well, because they have them in bulk at the store by us, and i think they actually did make a difference. with the discs, the chocolate and dough make thin alternating layers throughout and i think make for better texture and more even distribution. that being said, you can't go wrong with good ol' chocolate chips, either.

9:16 AM, July 15, 2008  
Anonymous amydawnrose said...

i did print the recipe post haste, but now it is languishing in a pile of printed-off-the-internet recipes. your post has moved it to the top of said pile.

you aren't by any chance having your radish feta avocado cilantro salad for lunch today, are you? i am. it's happened a few times where we have eaten the same things for lunch... kismet?

9:22 AM, July 15, 2008  
Blogger Katie in Berkeley said...

These were the star of my weekend. And it's taken some serious self-restraint to keep myself from eating the rest since then. I'm trying to restrict myself to baking one cookie per person (and requiring guests to do so!).

I went for the two-flour combination, and used dark muscovado sugar for part because it's what I had on hand. They were yummily molasses-y. I'm not sure the flour made any difference; I'll have to make another batch to compare. :-)

9:33 AM, July 15, 2008  
Blogger Lisa said...

Cannot wait to try these. My only fear is that I won't be able to stand the chilling time.

9:38 AM, July 15, 2008  
Blogger Megan said...

I read the NY Times article and immediately made plans to make these cookies... hopefully I'll get to it this weekend. But a helpful hint: If you take the dough before you refrigerate it and drop it by teaspoonfuls onto a baking sheet as if you are going to bake the cookies, then you can refrigerate (or freeze it)... once the dough hardens, scoop the unbaked cookies into a bag, and only bake as many as you want at a time, keeping the rest in the freezer, so you can have fresh, just-out-of-oven cookies any time you get the craving for some.

9:41 AM, July 15, 2008  
Anonymous Eugenia said...

I'm a lackluster baker, at best, so I was counting on the Leite cookies to make me look good. Now you'll make me look even better -- and more efficient! Thanks!

- Eugenia, who masquerades as a chocolate chip cookie maker on her days off

9:49 AM, July 15, 2008  
Anonymous Erin said...

I like them cool as well, I think the flavors are still getting to know each other right after they leave the oven and need a little time.
Lovely read.

9:55 AM, July 15, 2008  
Blogger shopgirl said...

um I read the article, looked at the recipe, but decided to walk up the street to Torres instead. I also live next to levain. Torture!

10:03 AM, July 15, 2008  
Anonymous blair said...

you did it Molly! You reminded me how much I love chocolate and sugar. I'm trying to remind myself not to heat the oven to bake, but damn, its not really working.

Hope you enjoying the summer here. Its so gorgeous!!! xo

12:15 PM, July 15, 2008  
Anonymous rebecca said...

Well, I was planning on making dinner, but I think I'm going to toss that out of the window and just make cookies. As for the hot/warm debate, I love cookies straight out of the freezer most--all the butter makes them still soft and chewy, but the cold takes away some of the uber richness.

12:25 PM, July 15, 2008  
Blogger whatchabuildin said...

Here, here on the cookies at room temp. I am going to try this recipe, no matter what my thighs say!

12:27 PM, July 15, 2008  
Anonymous Barbara said...

Molly, I've been reading your blog for... um... I think it's been about two and a half years now... wow! and I believe it is finally time to leave a comment.
I just love it! You have such a nice way of writing... can't wait for each week to begin and read another lovely post!

So far, the Chewy Cocoa Cookies with Chocolate Chips have been the all-time favorite around my friends and family. But I believe these cookies will be tough competition.

Living in Europe, I treasure my US-measuring cup, but sometimes I still feel the need to convert into the metric system (and if it is only to give the recipe to friends possessing only metric measuring cups...)

Trying out this recipe, I keep wondering why 8 1/2 oz. flour are about 2 cups with the cake flour, but only 1 2/3 cups with the bread flour. Would you be so kind as to explain this to a somewhat lost-in-conversion cookie-aficionado?

12:28 PM, July 15, 2008  
OpenID londonfoodieny said...

I did too! though, i didn't make the ones in the times i made my chocolate chip oatmeal cookies and it definitely worked for me! Now im feeling like ill have to go back and dig out his recipe!

12:52 PM, July 15, 2008  
Blogger Jill Danielle Fisher said...

I'm sitting at my desk at work, watching the minutes go by..reading your blog...waiting to get home and make cookies!

I love your blog, it inspires me.

1:22 PM, July 15, 2008  
Blogger ana dane said...

try it with the bread and pastry flours- it's completely worth it.

i bought both flours when this recipe first came out a few years back via martha stewart. it seemed a bit ridiculous, but the specific gluten content of each adds up to something far beyond using just AP.

they really are the best chocolate chip cookies ever.

1:48 PM, July 15, 2008  
Blogger lisa s said...

i didn't. but i SURE thought about it... and now i REALLY want to :D

1:49 PM, July 15, 2008  
Anonymous AngAK said...

So, if I use A/P flour and have no scale, how many cups would I use? It looks like the bread flour is heavier than the cake flour so it has a lower cup measure. How do the 2 flour measurements convert to using A/P? Or am I just confusing myself?

2:13 PM, July 15, 2008  
Anonymous Shevaun said...

Ha, I just posted about making these cookies. Then I went through my blog feeds, and there was your much-more-eloquent post. :) It's a good thing I only made one batch per day; otherwise they would have been gone in a matter of hours! I can't wait to try out the dough-resting method with my other favorite cookie recipes.

3:31 PM, July 15, 2008  
Anonymous Anonymous said...

I made the cookies last week; they are my favorite recipe. To be honest, prior to making this recipe, chocolate chip cookies were not my favorite cookie. I used AP flour, as I didn't have any bread flour, and chopped bittersweet chocolate, as I also was unwilling to go out in search of special disks. Both my husband and myself agree that both the chilling and the salt are key to the success of this recipe.

4:09 PM, July 15, 2008  
Blogger angesinclair said...

Oh Molly this makes me want to go home and bathe in cookie dough (can you do that? Density might make it difficult. Must experiment). I'm blaming you for these extra 5 pounds! I had an instant need to make your chewy cocoa cookies a couple days ago, so we better get eating before these babies are ripe!

4:17 PM, July 15, 2008  
Blogger Mercedes said...

Yes, we made them, Yes, they were amazing, and Yes, I like mine at room temperature too.

6:32 PM, July 15, 2008  
Anonymous Gwen said...

Wow, there are already so many questions and comments on this post that I can't blame you if you don't get around to replying to them all. But if you have a chance, I'd love to know if you have a particular recommendation for a kitchen scale? I've wanted to get one for baking for a long time (so I can make recipes from Europe and Australia without worrying about conversions), but I've been held back by having no idea how to choose one.

6:47 PM, July 15, 2008  
Blogger chasse said...

I've tried a bunch of your recipes. So far your soups, salads and yogurt cakes drawn MUCH praise. Silly question: I don't have a stand mixer. Should I use a hand one or mix by hand?

7:01 PM, July 15, 2008  
Blogger Doris said...

Wow, those cookies look so scrumptious! I read that article too on the NY Times a few days ago. Hmmm, chocolate chip cookies would be a fun adventure this weekend. I haven't made cookies in a while (well, since last month...but it still seems eons).

7:13 PM, July 15, 2008  
Anonymous S for Kitchen Confit said...

Yum - I just did this experiment. The cookies were definitely better the longer I waited to cook them.

9:04 PM, July 15, 2008  
Blogger OsirisB said...

Just. So. Great.

You know that I had just recently, after a months-long quest, managed to get my chocolate chip cookies just about right so my lovely wife was quite happy with them?

You know I barely managed, by the breadth of an hair, to hide that vile NYT article from her?

You are aware that now that you have unfortunately validated that outrageous claim about the ultimate cookie recipe, I will have to make at least a batch of these?

You realise that I will have to start ALL OVER AGAIN?

Thanks. So. Much.

P.S.:Still love you and this place.
P.P.S.: If those cookies work out, I'll love you even more.

4:14 AM, July 16, 2008  
Blogger reya said...

Oh Molly! I am so making this batter tonight! We've got company coming over on Saturday so the timing couldn't be better either.

7:56 AM, July 16, 2008  
Anonymous Susan Parran said...

The flours: It's all got to do with those long-chain proteins! Low-protein flours create that alternate cookie universe, and that "crumb" texture that bakers so often talk about (versus the chewy feel of cookies baked using more gluten-rich flours). You can do the same thing for shortbread- just substitute a little rice flour for a portion of the all-purpose flour. You won't believe the difference - almost a melting sensation on the tongue.

10:53 AM, July 16, 2008  
Blogger Cat said...

Molly! These sound fabulous, thanks for passing the recipe along... I'm all about trying this recipe over the weekend, but I'm nervous that my mixer won't handle all the flour at once- do you use a standard sized mixer or is yours larger?

11:24 AM, July 16, 2008  
Anonymous Emily said...

I'm going to have to make these now. I'm always searching for the perfect chocolate chip cookie! I don't have cake flour right now, so I'll take your word that they will be okay, though I probably will buy some cake flour and make them again sometime to see what the difference is.

I think it depends on the cookie, whether it's better warm or cooled. I've made CC cookies before that I liked better the next day, but my most recent CC recipe tasted much better right from the oven. In general, though, I tend to like most baked goods better after they've been sitting for a little while rather than warm. The texture and flavors always seem better.

1:11 PM, July 16, 2008  
Blogger Erin said...

I am relieved to read that you like your cookies at room temperature. For years, I thought Chips Ahoy were the only kind of chocolate chip cookie I liked. And then I realized you don't actually have to eat a homemade cookie the second it comes out of the oven.

I've been eager to try this recipe. And now doubly so.

1:22 PM, July 16, 2008  
Blogger Lisa said...

Umm ... so ... YES. Heaven.

I always want to eat them hot, and I'm (almost) always disappointed. Too intense. And I'm also with Bess, in that when they come out of the oven, I'm usually only just recovering from the sugar overload of all the dough I ate.

7:34 PM, July 16, 2008  
Anonymous Anonymous said...

I SO cannot eat the hot cookies...I'm recovering from my sugar coma caused by eating too much dough. I have always prefered a mix of butter and shortening (ew, gross, I know, but it really works!) for a nice mix of crumb and soft after a day or two.

That said, I never bake these in the summer! It's berry time, and I'm getting another half-flat of raspberries tomorrow, which helps make up for my sorrow and the end of strawberry season.

If you're ever on Whidbey Island over the 4th of July, hit the local grocery stores for THE best strawberries--they come from Coupeville, are brought in same-day, and sell for about $11/half-flat (I just paid 7 bucks for a quart at the farmers market and they weren't anywhere near as fresh or tasty). It's just a bit warmer and drier there than here, and the berries have THE best flavor. Ever. Oops, I've slipped back into mourning...gotta get those raspberries...

12:36 AM, July 17, 2008  
Anonymous Hillary said...

I did see those cookies in the New York Times and they definitely look droolworthy. I like your adaptation, it's much easier!

8:05 AM, July 17, 2008  
Anonymous amanda said...

Hee. Hand raised here! I made some. ;) So yum, yes? I made the same adjustments as you with the chocolate and flour - entirely because I didn't want to get in the car. And it was Sunday afterall, just moments after reading the article.

Happy weekend to you, Molly!

8:41 AM, July 17, 2008  
Blogger Andrea Wedewer said...

I am inspired! Plan to make the dough tomorrow so the family can enjoy fresh-baked cookies on Sunday.

BTW, your fabulous cookie photo is now the background on my computer desktop. As if I need a reminder to try this recipe...

11:01 AM, July 17, 2008  
Blogger Veronica E Maier said...

Oh Molly, your posts are always witty and inspiring. I will definately make these!! Thanks for writing!

11:30 AM, July 17, 2008  
Anonymous Anonymous said...

Not a blogger, just a lurker

Made these yesterday - they are amazing indeed!

I did not make them huge, though - my batch produced 30 cookies (instead of the 18 called for in the recipe)

They are by far the best I've ever baked, probably the best I've ever had - but I do like chewy cookies. Hubby prefers a little crispier. Still loved them - the salt is a must!


Sally

11:57 AM, July 17, 2008  
Anonymous Trisha said...

Ok, as if you need an 89th (!) comment (you impress me), but I must say that you have the most -- what was that word you used? Fetching? -- fetching cookie recipes on your site. You cookie posts are among my favorite. I'm grateful for your cookie appreciation. But 36 hours, huh? I'll heed your advice, but boy will it be tough.

1:56 PM, July 17, 2008  
Anonymous emily said...

just made the dough. and now it has to rest for 36 hours!?! how am i going to manage that? pretty sure it'll be no more than 24 around here. everyone's looking forward to the baking.

2:10 PM, July 17, 2008  
Anonymous erin said...

I am always up for another chocolate chip recipe! Now I have a good excuse to bake some more cookies for my husband :) Off to bake

3:40 PM, July 17, 2008  
Blogger Uber Mer said...

I'm raising my hand! I too made cookies, and made tweaks to the recipe (although, I couldn't be bothered waiting 36 HOURS!!! for my cookies to chill, I did about an hour, which was torture enough). Chocolate chip cookies are by far my absolute favorite, and I couldn't agree with you more; they are so, so much better when they are room temperature.

great post! :)

3:59 PM, July 17, 2008  
Blogger Lisa said...

I made the cookies right after I read your post, but I couldn't stand waiting for 36 whole hours after I made the dough to bake them. I made a couple of them right away, some last night, and I'll make the rest tonight.

My co-worker tried one and came back an hour later to tell me that it was "One hell of a cookie!" Can't ask for much more than that ;)

4:00 PM, July 17, 2008  
Blogger Molly said...

Goodnight. You guys certainly love your chocolate chip cookies! And I can't blame you.

We adopted a dog a couple of days ago, so things have been a bit out of the ordinary around here, and I'm later in replying than I meant to be. To those of you who had questions about this recipe, so sorry! I hope you'll pardon my delay.

Cookofthehouse, I used Maldon sea salt for the tops of the cookies, and it was delicious. (It's also my favorite salt in general.)

Angela, yes, I did use an equivalent amount (by weight; not volume) of all-purpose flour. I used 17 ounces.

Hannah, yep, 17 ounces! Make. Them. Lady.

Amydawnrose, I wish I'd had that salad for lunch! I had a boring salad - just greens - and some cherries and banana bread.

Barbara, in general, cake flour is lighter (and more finely ground) than bread flour, so it takes more of it to add up to the same weight.

Angak, I'm not 100% sure how many cups of all-purpose flour it takes to add up to 17 ounces - and it depends, honestly, on how you scoop the flour. But I just did a Google search, and it seems that you might need about 4 cups (or a little more).

Gwen, I use a Salter digital scale that I bought at Williams-Sonoma a few years ago. I just searched their website for it, and they don't seem to carry the same one anymore, but here it is on Amazon.

Chasse, if I were you, I think I would do most of this recipe (up to the point of adding the vanilla) with the hand mixer. Then, to incorporate the flour and chocolate chips, I would stir.

Cat, my mixer is a standard one. When you add the flour, it seems like it's going to be too much, but it's not, I promise.

Though I can't respond to everyone else personally, thank you so much for all the kind words. And for loving cookies. Seriously. You are too good.

4:46 PM, July 17, 2008  
Anonymous Anonymous said...

hi there. i'm having trouble with the cookies going *VERY* flat and thin.

it breaks my heart to see the dough spreading out as soon as the pan hits the oven.

wondering if anyone else has had this problem . . . granted, i only let my dough chill out in the fridge for about 4 hours.

8:56 PM, July 17, 2008  
Blogger Katrina said...

I made these the day the article came out, too. Right up there with me on the top of the Choc chip cookie list as well! You can see mine posted on my blog if you'd like. Everyone LOVED these. I'm so glad they are all gone. I've actually made three batches since the article came out.
http://kevnkoi.blogspot.com/2008/07/last-day-of-cookie-and-some-pasta.html
(I posted about it three times!)
Yours look GREAT!

7:19 AM, July 18, 2008  
Blogger Quirky said...

G’day Molly. I’ve nominated your blog for the Brillante Weblog Award. You can see the nomination at: http://quirky-quilter.blogspot.com/

7:40 AM, July 18, 2008  
Blogger Molly said...

Mmm, yum. Some cookies indeed!

9:58 AM, July 18, 2008  
Anonymous TamiM said...

Okay, not a chocolate chip cookie fan, in general. But now I am. Darn cookie recipe! They couldn't have been more perfect. Worth the wait. But let me tell you, using feves instead of chocolate chips is worth it because they melt into the cookie more, which I think is one of the reasons they are so perfect. And if you have some expensive special chocolate, use it. You wouldn't think so, but it really shines through in these cookies.

10:04 AM, July 18, 2008  
Anonymous Julie said...

Not only did I make them as soon as humanly possible after the recipe was published, not only did I make a special stop for bread flour so I could use both bread and cake, not only do I think they're the best chocolate chip cookies ever, but I also used Guittard fancy 72% chocolate disks combined with the Ghiradelli (I couldn't make a run down to Jacques Torres for his disks, but I'm planning to do so).

Excellent dark chocolate that melts into striations in the middle of the cookie -- well, please don't take my word for it. Just do it. And then pack the extras up, and send them my way...

10:50 AM, July 18, 2008  
Blogger Erin said...

Thanks for sharing! I usually check the NY times on Wednesday, but this week was crazy busy and I haven't made it to their website yet. Now I can just star this post in my reader, so I don't forget it. Yum! My coworkers will love me when I share these with them!

11:13 AM, July 18, 2008  
Anonymous lisa c said...

My employees know me all too well, or at least one does. I had just read your blog on the NY Times recipe but had just made my son the old yellow bag of Toll House bag recipe, so I was not going to make them again. Wrong! Then my employee leaves me a photo copy of the Times recipe on my desk with BIG hint, hint written on it. I am such a sucker, now I have to make them! I love a crispy chewy chocolate chip cookie and this sounds like heaven. I will just have to find joy in everyone else loving them! Thanks!

3:11 PM, July 18, 2008  
Blogger kayenne said...

dunno if anyone mentioned this yet, but just a thought… why not scoop out and ball the dough first before refrigerating? that way, you’ll just have to plunk it down onto the baking sheet. the dough should be stiff enough to hold its form even if you stack them all in a bowl.

while you’re at it, make double or triple batch… after the required refrigeration, stick the rest in a freezer bag and freeze. instant cookies next time you crave some. and having it pre-scooped means you can take out only the number of cookies that you want.

6:22 PM, July 18, 2008  
Blogger Izzy's Mama said...

If you really ate as many of these as you say, I surely envy your metabolism. At 500 calories a pop I promised myself only a quarter of one per day. I exceeded my limit by three quarters..an exercise in willpower to say the least! I am furiously trying to give them away to my neighbors before I have to breakdown and finish the batch!

7:01 PM, July 18, 2008  
Blogger justfoodnow said...

I would leave the milk but cool could do me too. I will follow this recipe to the letter as long as you forgive me for using a 75% chocolate = I am addicted to the really dark stuff. I will try it as you tell me and get back to you.

8:20 PM, July 18, 2008  
Blogger David Leite said...

Molly, so glad you like the cookies. They are entirely addictive. I ate so many in the name of research for the article.

The different flours are a way of raising the protein content (along with gluten content) so that the cookies hsve a bit stronger structure snd don't spread as much.

And if you get a chance, try the couverture chocolate. It melts so differently and adds a lot to the recipe.

David Leite

7:57 AM, July 19, 2008  
Blogger Cheryl A said...

I don't think my toddler will understand the need to wait 36 hours, but I'll have to risk her wrath and try them with her anyway.

11:12 AM, July 19, 2008  
Blogger Carol said...

molly! i just put a batch of these cookies in the oven before i sat down...and now! your post about them! i replaced a bit of the chocolate with pecans...hope they're just as good!

4:21 PM, July 19, 2008  
Anonymous Anonymous said...

Here's the thing I still don't understand about using two flours. Bread flour has a lot of protein; cake flour has very little protein. If you use both flours, don't they average out into the protein content of AP flour? By the way, I so agree about eating chocolate chip cookies cold. COLD, in my case. We always keep them in the freezer.

8:34 PM, July 19, 2008  
Anonymous Laurie Gauguin said...

I loved this article, and the clipped recipe is sitting next to me as I type! In terms of the bread and cake flours, I would follow your lead and use all-purpose flour. Bread flour has high gluten, cake flour has low gluten, and all-purpose flour has moderate gluten. I've noticed many modern cookbook authors use a combination of bread and cake flours for recipes that traditionally use all-purpose flour, and I suspect it's their way of "branding" their own unique recipe by tweaking the traditional ingredients a bit. I personally don't think using both cake and bread flours is necessary.

In terms of the dough being too hard to scoop, I hear you on that one! A nice solution to this problem is to roll the dough into a log, then cut it into slices directly out of the fridge, foregoing the scoop altogether.

11:42 AM, July 20, 2008  
Anonymous ashley said...

You're so right, these are, hands down the best chocolate chip cookies I've ever made. And I've baked professionally! Not only is the taste spot on, the texture and size and thickness and crunch and EVERYTHING are perfect. My new favorite thing!

2:30 PM, July 20, 2008  
Blogger Parenting Stories said...

Loved the recipe, although I'm not as big a fan of Ghirardelli and usually choose something else. Everytime I read the Times section there is something I want to make. Then I overshop the Farmer's Market. Sigh.

8:58 PM, July 20, 2008  
Blogger kayenne said...

i gave in and tried the recipe, instead of my usual when my sister wanted to bring some to school. it's a wonderful recipe. i let it "rest" in the fridge already scooped out and it formed quite well in the oven, cold, right out the fridge. although i wonder if it's only me, but i thought it was too sweet. i actually fixed my coffee without sugar today when i had a cookie for my snack.

i made two batches though and substituted cocoa for some of the flour and used good sized dark and white chocolate chunks. can't ever have too much chocolate!

7:30 AM, July 21, 2008  
Blogger linds said...

I can't wait to make these! I'm going to get some Valhrona just for the occasion :) Yours look incredible!

8:04 AM, July 21, 2008  
Anonymous michelle @ TNS said...

there's no way you could have convinced me to turn the oven on this weekend, but as soon as the temperature drops below 90 degrees these cookies are MINE.

12:30 PM, July 21, 2008  
Blogger Jen B said...

You can definitely use all-purpose flour for this recipe. I made this over the weekend and 3 3/4 cups ap flour is the amount you need for this recipe. I would not use the full amount of choc chips this recipe calls for again, way too much for my taste, may be a llittle over a pound. Also, if you are looking for choc chip cookie recipe you don't need the dough for try Dorie Greenspan's My Best Choc Chip Cookies from her Baking cookbook, that is my go to recipe for choc chip cookies.

Jen B

3:57 PM, July 21, 2008  
Blogger Lina said...

yes! I read that article! I want to make these soon. These cookies look dreamy

5:52 PM, July 21, 2008  
Blogger Lynn said...

Now being that is 9 in the evening here I cannot very well make these yummy cookies tonight!!! UGH!!!! I will definitely have to put this on the top of my to do list tomorrow...wonder if this is enough to call in sick to work????
Thanks, I did as you suggested and clicked on the picture to make larger.....if only I could pluck them off the screen ;-)

6:10 PM, July 21, 2008  
Blogger Bunnee said...

I made them, followed the recipe with both flours and weighed things as you suggested, Molly. I didn't use the chocolate disks, but they were plenty chocolately anyway. And I waited the entire 36 hours.

My 24 year-old son said they were fine but he likes his grandma's oatmeal chocolate-chip cookies best (from a 1957 Pillsbury bake-off cookbook). Sigh.

9:36 PM, July 21, 2008  
Blogger Stephanie said...

Thanks for the heads up. I went to make these, bought the Ghiradelli 60% chips as you did, and then realized that I needed cake and bread flours.... Not having any cake flour I just threw the butter back in the fridge. Now I'll move forward with good ol' gold medal and see how it all works out.

12:35 PM, July 22, 2008  
Blogger Nicole said...

They look and sound amazing. I will have to try it out.

1:04 PM, July 22, 2008  
Blogger stephanie levy said...

These look wonderful!! Classic, delicious, American cuisine!

2:41 PM, July 22, 2008  
Anonymous Anonymous said...

As soon as I read your blog entry, I knew I had to try this recipe for my husband, who adores choc-chip cookies. I didn't have high-quality chips on hand (or those chocolate disks), so I bought some Lindt bars (65% Madagascar) and chopped those into small chunks. Otherwise, I followed the recipe exactly, including the mixture of flours.

Having skimmed it over the first time, it was a bit of a blow to discover the 36-hour wait time, but we survived. I timed it so they were warm and waiting after le hubby returned from hockey. He, too, declared them the best choc-chip cookies he'd ever eaten.

I'm not normally a fan of the large bakery choc-chip cookies (I usually find them too sweet), and like you, I'm a room temperature gal, so I resisted.

But not for long. At 6:30 this morning I took a nibble. And then another nibble.

One of these cookies, with an ice-cold glass of milk, was an excellent breakfast. And yes, it was also the best chocolate chip cookie I've ever eaten: for the chewiness, and for that hint of salt, which balanced the sweetness perfectly. I'm in love.

6:57 AM, July 23, 2008  
Anonymous Anonymous said...

i had both cake and bread flour, so used them as in original recipe. used up lots of chocolate odds and ends (60% chips, 60% bar, semi-sweet chips). added maybe a teaspoon of orange zest. dough sat in fridge for 2 days before baking. AMAZING!!! and so easy when using a scale. may add some toasted pecans or almonds next time - there will be many next times....

2:13 PM, July 23, 2008  
Blogger Wayland said...

So I did two batches of these. One using the cake and bread flours with large couverture disks and the other using AP flour with chip sized couverture. Both turned out great. I did have to protect the dough in the fridge from my wife and son, but...

We we're not particularly enraptured with the flavor of the large disks, but those cookies with the other flours seemed to rise a little more.

I guess I'll just have to try these again with the mixed flours and the smaller chocolate.

I did use less of the smaller chocolate. About 10 - 12oz.

4:00 PM, July 23, 2008  
Anonymous Anonymous said...

I'm wondering if you've gotten over your (needless) dependency on the kitchen-aid mixer, because this might be a good time to do so. It's very easy to stir up this batter with a wooden spoon (I should know cause I've done it three times since you've posted this recipe!) and you don't get flour whizzing all over the place. Thanks for the recipe and keep up the good work!

9:31 PM, July 23, 2008  
Blogger Kimberly said...

Thank you for posting the results with your substitutions. I printed out the recipe to make at a later time, but I wasn't sure how important the flours were. They look delicious! I hope being at a high altitude (Denver) doesn't mess with them too much.

9:56 AM, July 24, 2008  
Blogger shuna fish lydon said...

Thank you Molly for recapping a most important article.

And good, and brave, of you to substitute and play and tell us of your findings.

I imagine that something we do in professional kitchens was left out--- the dough was probably scooped first and then rested for 36 hours so that "tempering" the dough the next day and a half would be far easier, and more convenient.

If a person has room for this in their home fridge it would mimic the overall process best-- and teach everyone a new trick. I like to keep these sorts of pre-scooped and cut things in my fridge for a later date too...

12:44 PM, July 24, 2008  
Blogger David Leite said...

shuna fish lydon, actually the dough wasn't scooped first, but that may have been just for the work Jacques Torres and I did together. I didn't see what he or Maury Rubin do on their own. But it's a great idea, if you have the room. I even scoop, freeze, and then vacuum seal the cookies two to a pack. Very convenient.

1:24 PM, July 24, 2008  
Blogger Shelley said...

As always, another wonderfully written blog post and another recipe that I had to try. And, yes, the cookies were as deliciously addictive to the adults and toddlers in this house as everyone has shared. (Though the adults preferred the version with sea salt!) Thank you again for a great read and snack.

4:27 PM, July 25, 2008  
Anonymous Anonymous said...

Well, we're onto our second batch of these cookies in a week. They are outstandingly delicious, and even spurred my youngest child to form a new word (deedee) so that he could request a cookie after his lunch. Who could blame him?

Maybe my favorite use of Maldon to date! Hey, for me to crank up the oven twice in one week during a 100+ degree heat wave, they must be good!

1:34 PM, July 26, 2008  
Anonymous Sarah said...

What a wonderful article in the paper, and thank you for leading me to it! Best of all, thank you for adding your substitutions, which worked great for me, who only had the AP flour and chocolate chips in the house.
So, I made the batter... but now the waiting is torture!!! I caved in and made a cookie for me and my hubby, smaller than in the recipe, but we just couldnt wait! So far - so good! I cant wait until they've 'rested' enough!!

8:26 PM, July 27, 2008  
Anonymous garbane said...

These cookies are absolutely SENSATIONAL! Although next time i will probably use a little bit less sugar and skip the salt - i found the first tray of cookies without salt (forgot!) somehow better than the second.. :)

Thank you so much for sharing this! :)

11:49 AM, July 30, 2008  
Anonymous Rachel said...

Molly, I made your recipe for oatmeal cookies last week. I must say, they were the best oatmeal cookies I've ever had, which makes me very excited about this recipe. Just one question - f I don't use a coarse salt, should I reduce the amount (1 1/2 tsp) in the recipe? Or is it really in my best interest to use a coarse salt? It's just that I only have table and sea salt on hand at the moment.

Thanks!

7:39 PM, August 02, 2008  
Blogger angela said...

i like mine frozen. i always freeze my cookies!

8:59 PM, August 02, 2008  
Blogger E said...

Why use unsalted butter and then add salt?

9:27 PM, August 03, 2008  
Blogger jt said...

I was wondering where you buy the Stone-Buhr Northwest-Grown All Purpose Flour. I live in Bellevue and haven't been able to find it anywhere.

11:07 PM, August 03, 2008  
Blogger Molly said...

Rachel, I'm so glad you liked the oatmeal cookies! As for the salt here, yes, if you don't have a coarse type, you should probably reduce it a bit. I'm not sure how much, but you could try doing a Google search for how to replace kosher salt with table salt. Or you could just wing it!

E, many recipes call for unsalted butter and then add salt because it's more precise. It's hard to quantify the amount of salt in salted butter.

JT, we live in Ballard, and we generally buy it at the Safeway at Market and 15th Avenue.

7:57 AM, August 04, 2008  
OpenID osirisbrackhaus said...

Rachel, I especially like the fact that the coarse salt does not dissolve completely in the dough, and every now and then you get a bite that is slightly saltier than the rest. Makes the cookies all the more interesting in my eyes.

11:22 PM, August 04, 2008  
Blogger Samarahuel said...

I read the article, and it did make me want to try the recipe. Somehow I messed it up and added 3 sticks of butter instead of 2 1/2. They were still very edible, though my husband and I didn't like the texture (too crunchy). He took them to work and everyone loved them though. Ugh, I want to experience the amazing chocolate chip cookie described in the article, but it was hard enough to wait for that batch to rest, I don't know if I want to try again or just go with my own simpler recipe...I'll let you know if I try again.

1:21 AM, August 07, 2008  
Blogger Josh said...

Wow. These cookies are amazing. Made some for friends and they were sure that I had bought them at our favorite bakery. Thanks so much for all your stories and recipes!

8:26 AM, August 07, 2008  
Blogger amisha said...

ok, i'm out of the new york heat wave and in central AC again... let the baking begin! :)
however did you wait the 72 hours though? incredible restraint there :) i am inspired by it and your lovely polas, though, and i am going to give it a try!
xo

10:41 AM, August 08, 2008  
Blogger The Mouse said...

Just as soon as I can bear to turn my oven on, I'm making these. My grandmother's chocolate chip cookies are legendary in our family and the real kicker as far as I'm concerned is the fact that they had a touch of salt in them which just made your mouth pucker with the anticipation of a gooey, crispy bite. mmm. can't wait to try these.

3:07 PM, August 09, 2008  
Blogger Molly said...

Amisha, don't worry: you don't have to wait 72 hours! Only 24 to 36. You can do it! Just hide the bowl of dough at the back of the fridge. That's my best advice. xo

7:44 PM, August 10, 2008  
Anonymous jennifer said...

i can't wait to give this a try!!! :)

3:17 PM, August 12, 2008  
Blogger amisha said...

hi molly,
i made them! and i restrained myself for about 30 hours so i was proud :) (i had to make a cobbler to tide myself over, but that's another matter...) and oh my goodness. they were amazing! i confess i was a wee bit skeptical at first (could they be THAT good??), but you have made a believer out of me. they've been unanimously hailed by all who have eaten them as the Best Cookies Ever. :) you are so right about giving them away too... e + i almost went into a cookie coma before we came to our senses and started bagging them up.
i will say too that these really might be the most attractive cookies i've made, too, and i love that. (p.s. i used regular all-purpose flour, and ghiradelli semi-sweet chips, and we just had table salt so that went in too, and all was good)
thank you!! XO

6:49 AM, August 13, 2008  
Blogger K. said...

In your picture, the cookies look thick and nice, but mine were really flat and not anything special at all. Did I do something wrong, or is that how they are supposed to be?

8:54 PM, August 14, 2008  
Blogger Molly said...

K., I'm not sure what happened with yours! They should not be flat, no - they should be a little on the thick side, actually, with nice crinkles on top. Hmm. Could your baking soda or baking powder be old? That might be the culprit. Also, how cold was the dough when you baked it? If the dough isn't cool or cold, it could tend to spread more and seem flatter. Just a couple of guesses...

9:45 AM, August 17, 2008  
Anonymous jennifer said...

Hello Molly,

I made them! And have to say that it was the longest 26 hours ever! :) But well worth it. Thank you so much for the recipe and this is be my go chocolate chip cookies recipe from here on out. I posted a picture for you to see. Oh and I completely forgot about the salt in the beginning. I am sure that affected the taste a little bit, but all in all, I thought they turned out fab!

http://www.flickr.com/photos/26430801@N07/2768598520/

4:20 PM, August 18, 2008  
Blogger CocoaPuffs said...

Hi Molly!
I finally got around to making them. They are amazing!

Thanks so much for your tips - they helped a lot!

I have to admit, as hard as it is to wait 36 hours to bake those delicious bites of heaven, it makes the cookie-making process somehow easier. It breaks things up into friendlier for the busy person steps: Day one I mix up the dough and then clean that up. Day and a half later, I'm in the kitchen putting trays in and out of the oven.

6:04 AM, August 23, 2008  
Anonymous kabonfootprint said...

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5:14 AM, August 28, 2008  
Blogger Sarah said...

I used bars of ghiradelli chocolate and took a chef's knife to basically chop them into very fine slivers. The resulting cookie had the same kind of strata of chocolate as the Jacques Torres cookie and was divine.

11:46 AM, August 28, 2008  
Blogger eviedee said...

I must tell you that since you posted the recipe here, I have made these cookies twice. They have not only inspired thanks from everyone that I have shared with but a bit of blasphemy as well. And now? A comic strip.
http://bobslamelife.blogspot.com/2008/08/rite-of-passage.html

3:23 PM, August 30, 2008  
Blogger Jessie said...

I have had this recipe bookmarked for my next batch of chocolate chip cookies. Of course, I forgot about it in the months since you posted, but I am in the midst of making them and let me tell you, they are some of the most beautiful cookies I have made. Now, hopefully they will impress my husband's thesis committee tomorrow. Cheers!

8:14 PM, September 18, 2008  
Blogger Shannon said...

I finally made these, and even ordered a kitchen scale so I could go by weight (love it!). I brought them into work this morning and everyone has been raving about them. Delicious!

10:02 AM, September 19, 2008  
Anonymous sandra said...

made these several times now - both with chocolate feves and chips. I have to say I prefer the feves because the chips tend to be too thick and overpower the nice, almost-scone-like texture. a little too chocolatey if there's such a thing. But i'll still inhale these anytime, whether they were made with feves or chips!

1:05 AM, September 27, 2008  
Blogger Zephyr said...

Yup. Yeah. Yes. You Got It. Right On.

I took a couple of months before we could bear to turn the oven on...but...This has become the house cookie, replacing the Toll House Cookie recipe from the back of the package. My sister-in-law (we share a house) tested the recipe and we both swooned. She made up a second batch and divided it into quarters and put 3/4's in the freezer. We both agree they are best just out of the oven, so we take the dough out, let it thaw briefly and bake just 6 at a time (the only way to restrain ourselves).

1:39 PM, September 28, 2008  
Blogger Shannalee || Food Loves Writing said...

Molly, These were amazing. My hands-down favorite now and, probably, for a very long time.

My friend tried making them this weekend, though, and hers turned out quite a bit crunchier/harder. We went through the recipe, and she did everything the same way--with only one exception: she didn't use a standmixer (just hand stirred).

Do you have any idea what could have happened?

1:52 PM, November 18, 2008  
Blogger Molly said...

Shannalee, I'm not sure what went wrong! Hmm. I do wonder if it had to do with the stand mixer vs. stirring issue. Or her oven could have been running too hot...?

Sorry I can't be of more help!

5:47 PM, November 19, 2008  
Blogger seoforward said...

I'm glad I wasn't the only one who couldn't resist making them on Wednesday, as soon as I had read the article


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2:17 PM, November 28, 2008  
Anonymous Busby SEO Test & Gary Viray said...

This is definitely worth trying. Something really different. Thanks my dear!

8:19 PM, November 30, 2008  
Blogger Betsy said...

Chocolate chip cookies spreading - I'd been using airbake cookie sheets. They work great for other cookies, but the CC ones spread too much. Went back to the regular ones, and the Tollhouse recipe cookies spread less. Have not tried this recipe yet.

12:18 PM, December 12, 2008  
Blogger Teresa said...

I made these cookies in time for the holidays and received rave reviews! A few friends asked for the recipe (because they can never get their cookies soft) so I shared it. After trying the recipe, one friend had the issue of the cookies spreading out flat and I saw that a few others had commented about that same problem.

We were guessing that its due using a gas oven as compared to electric. I used my electric oven and they came out just as depicted. But, the flattening could also be due to the fact that she quadrupled the recipe and possibly a measurement was off? Wanted to share.

I also wanted to say that I love your postings, Molly. I've been following for about 2 years but never commented til now. I tend to rely on your tried-and-true recipes all the time and I continuously receive compliments when I use them! Thank you for your intriguing vignettes that surround each recipe, too.

11:09 AM, January 02, 2009  
Blogger Emily said...

Finally got around to making the batter 36 hours ago, and couldn't resist baking up a few last night.

Oh. My. God.

Holy crap, but these were delicious!

I happened to have both bread and cake flour on hand (when does that EVER happen?) and about 3/4 of a bag of Ghirardelli baking discs, so I supplemented with another bar of chopped Ghirardelli chocolate and threw in a few cacao beans to finish it up.

These were so delicious, they're almost criminal. I must begin giving them away...right after I have one more for breakfast. ;)

9:08 AM, January 15, 2009  
Anonymous Don M said...

For my taste I had to trade the bread flour for finely ground oatmeal. And it was the best ever. I'll have to trade the cake flour next time just to try, my office will love me again.

10:10 AM, March 02, 2009  
Blogger Meg Whetung said...

Thank you so much Molly! These are definitely the best cookies I've ever made, by far. Unbelievable.

I had to bake a couple right away since I was craving cookies so badly, but then I made another batch after 24 hours, and the rest after about 40 hours. It's so worth the wait - the texture and flavour are 100 times better than baking right after you make the dough.

I used the yummy dark chocolate disks, which were great, but I think I prefer a ration of about 25 % chocolate 75 % cookie or something like that – more chocolate is too crazy rich for me. I like them best room temp too.

8:29 PM, March 09, 2009  
Anonymous baklava5 said...

I made some of these cookies right after I mixed the batter and then some 36 hours later. The ones made later were better, but not exponentially. The next time I think I'll go back to my gold standard, Toll House with Callebaut callets, but let the batter sit for 36 hours first. I suggest you scoop the batter into balls first, then let them sit so you don't have to worry about the batter being too hard when you take them out of the fridge.

6:39 PM, March 15, 2009  
Anonymous sniff said...

These cookies were great. I'm new to baking and didn't have a mixer. Hard to do everything the hard way by hand but it was worth all the effort. =] Guess it is time to invest in a mixer now.

12:52 AM, March 16, 2009  
Blogger Raecheybaby said...

Molly, I confess. I did a Brandon on these cookies - I made them using white chocolate since I can't eat plian or milk chocolate. They still taste really good though I'm pleased to report.

Thank you for an entertaining blog - I think I've read your entire blog 3 times now, and each time I find something else to laugh or cry over.

Rachel

10:25 AM, April 12, 2009  
Blogger The Courter Family said...

my husband thanks you GREATLY for such a wonderful cookie recipe. I thought the one I previously had was good, but ohhhhh no...this one is FANTASTIC!! Thanks for sharing!

4:11 PM, April 29, 2009  
Anonymous kissmyspatula.com said...

I don't mean to sound melodramatic, but these cookies have changed my life.

I've made a few tweaks to the original recipe that I think elevate them even further (if that is possible) - almonds, orange zest and oatmeal.

Here is a photo of my little miracle:
http://kissmyspatula.com/2009/04/24/best-chocolate-chip-cookies-ever/

12:00 PM, May 19, 2009  
Anonymous Anonymous said...

This may be a dumb question, but in regard to the cake flour do you suppose he means non-self-rising or one that has baking soda and salt etc. in it...likkeeee Presto?

HUGE fan BTDubbs!!

1:18 PM, July 14, 2009  
Blogger David Leite said...

Hi Anonymous (Mollym forgive me for jumping in),

But for the cookie recipe, it's plain ole, non-rising cake flour. The recipe already has baking powder and baking soda for leavening.

David Leite

9:07 AM, July 15, 2009  
Anonymous Anonymous said...

Thanks! Just making sure since some recipes do add leavening to self rising flour.

12:00 PM, July 15, 2009  
Blogger David Leite said...

Makes perfect sense. Hope you enjoy the cookies.

1:22 PM, July 15, 2009  
Blogger Molly said...

Thank you, David! So much.

6:49 PM, July 15, 2009  
Anonymous Sherisa of L'élephant Rose said...

I make a mean chocolate chip cookie from scratch (although I don't eat cookies at all. Make them for my family.) so I'll have to try this recipe.
I love to bake, but don't eat half the things I make. Odd, I know.

9:39 PM, August 12, 2009  
Blogger Amelia PS said...

sharing??? never can do it fast enough!!!

4:04 PM, November 02, 2009  
Anonymous Anonymous said...

Came a hunting through Orangette for this very recipe and here it is! Molly, I just finished your book and it was so wonderful, and honest, and made me cry in parts and feel so, full. I hope the restaurant not being too fussy. And that you have a wonderful holiday away. bravo!

Lauren Brown
Ohio

6:25 PM, November 19, 2009  
Anonymous Chrissy said...

I made these cookies yesterday and i wish i could shake your hand and thank you for introducing me to such GOODNESS. The combination of cookie and salt is genuis and these are my new favourite things! x

9:52 PM, February 13, 2010  
Anonymous Kamille said...

Hi Molly, I was referred here by a friend who said I just had to make these chocolate chip cookies. Great thing is I have had this recipe in the archive and I guess it's destiny I finally make them.

I have also known about you and your blog via another blog that just loves your writing. Then, when my Bon Appetit issue came there was a lovely article written about flapjacks--I bought some quick cooking oats just to make them (i'm thinking there the same as these oat bars I had in Canada once--delish).

I don't know if someone already commented on the reason the recipe uses two flours; but, since you mentioned your love of Shirley Corriher, I thought I'd let you know why. She mentions it in her book 'Cookwise.' It's all about the protein levels (low in cake high in bread). Cake's low protein doesn't absorb as much liquid, lending to a a more pale & puffy cookie, because there it leaves more room for steam from the extra liquid. Bread flour will soak up more liquid creating a darker & crisper cookie. So my hunch is the combo of the two flours creates this wonderful marriage. Sorry to get technical with this being my first post, but I wanted to pass on what I learned. Hope you have a great week. kamille

10:31 PM, February 24, 2010  
Anonymous Anonymous said...

Hello Molly! I baked these cookies yesterday. It seemed like too much to bake the entire batch, so I halved it. I used AP flour, and skipped the chocolate discs. Apart from that, I halved the amount of chocolate chips, and used chopped roasted hazelnuts. The nuts together with the chocolate chips created a "nutella" effect, which was incredible. the cookies were absolutely delicious, thank you for another great recipe! ellina

2:25 PM, March 21, 2010  
Blogger Lindsay said...

I was super disappointed with the way my batch of cookies turned out. I had tried these cookies before that two of my friends had made - literally the best cookies I have had, sea salt and all, and then when I decided to give it a go - it was not so good. My cookies came out flat as a board and I was hoping for the thicker, plumper version. Did I mix the flour too hard or long, was it my pan, the oven? I am not sure what to do - may try them again using a different oven and see what happens - hope they work! If you have any tips, then let me know!

1:12 PM, April 16, 2010  
Anonymous Pierre said...

This is currently my favorite cookie. In case anyone is interested, I reviewed this cookie along with 9 other top cookies on my site at:


http://www.thegrinninggourmet.com/?page_id=178


The Lebovitz Blue Chip cookie is also really good. I want to try the Keller cookie next.

12:36 PM, April 23, 2010  
Anonymous CookieO said...

Molly, the first time I made these cookies I found (like you did) that the dough was rock hard and very difficult to scoop out after its long stay in the fridge.

Ever since then, I've just scooped out the dough right after mixing it. I then lay the dough balls on a sheet in a single layer, cover the sheet tightly with plastic wrap, and refrigerate for 24-36-72 hours.

When it's time to bake, all I need to do it preheat the oven and arrange the dough balls on the cookie sheet. It is much easier and more pleasant for me this way!! Also, the dough stays cool as can be, right up until it goes into the oven.

Here's my blog post on these cookies, if you have a moment to take a peek.

10:12 AM, April 28, 2010  
Blogger Meredith Forney said...

So...these are my favorite cookies and I make them all the time. My friends recently threw an engagement party for us and since they aren't bakers I wanted to make them these cookies. I want to give them some already cooked but wanted to freeze the dough so they could cook them on demand and have cookies for a long time.

What is the best way to freeze? in pre-made balls (which i like the idea of bc i can put the salt on for them) or in a log? Will freezing compromise these cookies?

Thanks

12:23 PM, June 15, 2010  
Blogger Molly said...

Meredith, this cookie dough freezes beautifully! If I were you, I'd go ahead and scoop it into balls and freeze it that way. Easy.

12:25 PM, June 15, 2010  
Anonymous Medyumlar said...

i haven't gotten round to making them, but when i read the article, i ripped out the recipe and it's now on my MUST MAKE list.

1:44 AM, July 23, 2010  
Anonymous Pierre said...

Great post, I love these cookies, I reviewed a dozen chocolate chip cookie recipes and the Leite cookie won. For more info visit my blog.

8:14 AM, December 18, 2010  
Anonymous kathryn sands said...

i was reading your recent post ("i am sold") showcasing the whole wheat chocolate chip cookie, when i came across a link to this post adapted from the NY times! i had to make these. so i made some just last night after letting the dough refrigerate for the last 24 hours. amazing! i have never used course sea salt in baking. it works so well with the ingredients in this particular recipe. little "bursts" of saltiness are divine! thanks for sharing.... and now i will have to try the whole wheat version!

11:46 AM, January 10, 2011  
Anonymous Lauren said...

It's taken me a regrettably long time to finally make these, but indeed, well worth the wait. I will make one suggestion - shave down a high quality chocolate bar rather than use chips - it is delicious and texturally amazing... you get delicate ribbons of chocolate as well some nice big pockets! I also added some cocoa nibs - yum.

10:09 PM, April 20, 2011  
Blogger Michelle Stiles said...

I can't stop making these darn cookies! Just put another batch on the fridge. http://ladystiles.blogspot.com/2011/02/cookie.html

8:58 AM, April 26, 2011  
Anonymous conny said...

What a sweet seduction. Its all about chocolate.

Www.inajellyjar.wordpress.com

12:57 AM, May 14, 2011  
Blogger Zenzeroni said...

I've been making these in unreasonable quantities (with the bread flour!) for a while now but last time I made the massive mistake of making them white choc and cranberry chip, rather than bitter choc and didn't even think to adjust the sugar. So now they're too sweet. Really achingly sweet, and as a relative beginner, I have no idea what to do with a fridgeful of the dough.

Help anyone?

11:18 AM, May 17, 2011  
Blogger Bobby-lee said...

These are good, but i like mine a bit more. :^)

10:53 AM, June 20, 2011  
Blogger Stacy said...

What is the difference in cake flour and bread flour...and I guess all purpose? I use the latter unless something calls for self rising.

7:10 PM, July 25, 2011  
Blogger Poopie said...

Molly- when you make these cookies, do you still just use All Purpose Flour? If so, is it the same amount (bread flour+cakeflour)? I would like to make these but would love to avoid running out to buy 2 new flours I don't often use...

8:18 AM, November 09, 2011  
Blogger Molly said...

Poopie, I apologize for the slow reply! Yes, I do still use Stone-Buhr all-purpose flour. It's slightly lower in gluten than other brands, and I find that it works wonderfully here. I use 17 ounces of it. But you can probably get away with any all-purpose flour you have. My mother-in-law even bakes these cookies with white whole wheat flour. The texture and flavor are different, but they're still very good.

11:16 AM, November 25, 2011  
Anonymous Anonymous said...

I made these with AP flour and another batch with the bread and cake flour in the same week. I was shocked at how much better I liked the 2-flour combo. Hard to describe...they were just more perfect. Noticeably more perfect. My taste testers also agreed.

8:18 PM, December 14, 2011  
Anonymous Amanda Areias said...

Made this cookie yesterday! I'm in Brazil right now so I had to use Brazilian ingredients...and they were surprisingly amazing!!! An truly "american cookie"!!

8:27 AM, January 06, 2012  

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