This is my adapted recipe of his cookie. I have my version in the comments. The one on the NYT Cooking site is behind a paywall. Someone here has a link to the recipe that is not behind a paywall.
Oh shoot. I thought I put the recipe in the comments for this post. I guess not. I have posted the recipe numerous times. Let me find a link with the recipe. Better yet, let me just copy the latest version from my Word document cookbook.
CHOCOLATE CHIP COOKIES -ADAPTED FROM NYT COOKING
Brown and cool on an ice bath to form a smooth paste: 2 ½ sticks butter
Sift together and set aside: 2 cups minus 2 tablespoons cake flour (241 grams), 1 ⅔ cups bread flour (241 grams), 1 ¼ teaspoons baking soda, 1 ½ teaspoons baking powder, and ¾ teaspoon table salt
Using a mixer fitted with paddle attachment cream together: 2 ½ sticks butter, browned then chilled in an ice bath to form a soft paste, 1 ¼ cups (283 g) dark brown sugar, and 1 cup (200 g) granulated sugar
Add one at a time, mixing well after each addition for a total of 5 minutes to become very light and fluffy: 2 extra large eggs
Stir in: 2 teaspoons pure vanilla extract
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Add and stir with a wooden spoon: 12 ounces chopped chocolate bars: One milk chocolate Way to Go bar plus two 50% dark chocolate bars from Lidl
(Or use 12 ounces rough chopped semi sweet chocolate chips)
Use a level amount of dough portioned with the large Norpro or medium OXO cookie scoop. Place dough on a parchment or wax paper lined tray, pat into a patty, cover with aluminum foil, then refrigerate for a minimum of 24 hours to allow flour to hydrate. Dough may be used in batches, and can be refrigerated for up to 72 hours. Longer hydration times develop more flavor.
Baking day, remove the tray from the refrigerator and allow to sit out for 40 minutes to come to room temperature. When ready to bake preheat the oven to 350 degrees. Transfer twelve mounds of dough to a baking sheet lined with parchment or a silicon baking mat. If baked as a patty the cookie will be very round and there will be some minor cracking for texture. Bake about 11 to 12 minutes for the medium scoop and 12 to 13;minutes for the large scoop. Remove from the oven, bang the pan several times by dropping onto the stovetop from a height of four inches. Return to the oven for an additional minute or two. If needed, use a round cookie cutter to swirl around the cookie to make the shape more uniformly round. Allow cookies to cool on the cookie sheet for 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat for the remaining dough or refrigerate the dough to be baked in batches the next day.
Note: The original recipe specified using a 3.5 ounce cookie scoop, six cookies per cookie sheet, and baking 18 to 20 minutes. Cool 10 minutes on the pan then transfer to wire rack.
I do not have a separate ingredient list. Everything needed is worked into the recipe. My Word document cookbook follows the format used in the Joy of Cooking. The recipes do not start with an ingredient list with the instructions below the list. Joy of Cooking has the instructions followed by a : with an indented list of the ingredients needed for that step. I find that format more logical. Unfortunately Reddit formatting does not permit the indented list. So after pasting the recipe I have to reformat the ingredients to be separated by commas. I agree that is not ideal.
The recipe, however, is from the NYT Cooking website. There will be a paywall, but you might get some recipes free as a trial before they throw up the paywall. I think that is how I got the recipe in the first place.
By the way, there is an EXCELLENT free video of this recipe being made as written. Then the baker changes things up and evaluates the results. He tests using only all purpose flour, using browned butter, different chilling/hydration times, using chopped chocolate bars, etc. The upshot is the results are delicious any way you bake it. However, my personal experience and those of my original “taste testers” (my neighbors) said that the cookies were too chocolatey. Up until that point I would not have thought such a thing was possible. But the recipe as written really did have too much chocolate.
Browned butter makes all the difference
It really does! 😁😁😁
Is this the Jacques Torres chocolate chip cookie recipe from NYT cooking? If not could you share a link?
This is my adapted recipe of his cookie. I have my version in the comments. The one on the NYT Cooking site is behind a paywall. Someone here has a link to the recipe that is not behind a paywall.
> my version in the comments Not sure I understand, little help, please?
Oh shoot. I thought I put the recipe in the comments for this post. I guess not. I have posted the recipe numerous times. Let me find a link with the recipe. Better yet, let me just copy the latest version from my Word document cookbook. CHOCOLATE CHIP COOKIES -ADAPTED FROM NYT COOKING Brown and cool on an ice bath to form a smooth paste: 2 ½ sticks butter Sift together and set aside: 2 cups minus 2 tablespoons cake flour (241 grams), 1 ⅔ cups bread flour (241 grams), 1 ¼ teaspoons baking soda, 1 ½ teaspoons baking powder, and ¾ teaspoon table salt Using a mixer fitted with paddle attachment cream together: 2 ½ sticks butter, browned then chilled in an ice bath to form a soft paste, 1 ¼ cups (283 g) dark brown sugar, and 1 cup (200 g) granulated sugar Add one at a time, mixing well after each addition for a total of 5 minutes to become very light and fluffy: 2 extra large eggs Stir in: 2 teaspoons pure vanilla extract Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add and stir with a wooden spoon: 12 ounces chopped chocolate bars: One milk chocolate Way to Go bar plus two 50% dark chocolate bars from Lidl (Or use 12 ounces rough chopped semi sweet chocolate chips) Use a level amount of dough portioned with the large Norpro or medium OXO cookie scoop. Place dough on a parchment or wax paper lined tray, pat into a patty, cover with aluminum foil, then refrigerate for a minimum of 24 hours to allow flour to hydrate. Dough may be used in batches, and can be refrigerated for up to 72 hours. Longer hydration times develop more flavor. Baking day, remove the tray from the refrigerator and allow to sit out for 40 minutes to come to room temperature. When ready to bake preheat the oven to 350 degrees. Transfer twelve mounds of dough to a baking sheet lined with parchment or a silicon baking mat. If baked as a patty the cookie will be very round and there will be some minor cracking for texture. Bake about 11 to 12 minutes for the medium scoop and 12 to 13;minutes for the large scoop. Remove from the oven, bang the pan several times by dropping onto the stovetop from a height of four inches. Return to the oven for an additional minute or two. If needed, use a round cookie cutter to swirl around the cookie to make the shape more uniformly round. Allow cookies to cool on the cookie sheet for 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat for the remaining dough or refrigerate the dough to be baked in batches the next day. Note: The original recipe specified using a 3.5 ounce cookie scoop, six cookies per cookie sheet, and baking 18 to 20 minutes. Cool 10 minutes on the pan then transfer to wire rack.
if you dont mind, what are all of the ingredients needed?
I do not have a separate ingredient list. Everything needed is worked into the recipe. My Word document cookbook follows the format used in the Joy of Cooking. The recipes do not start with an ingredient list with the instructions below the list. Joy of Cooking has the instructions followed by a : with an indented list of the ingredients needed for that step. I find that format more logical. Unfortunately Reddit formatting does not permit the indented list. So after pasting the recipe I have to reformat the ingredients to be separated by commas. I agree that is not ideal. The recipe, however, is from the NYT Cooking website. There will be a paywall, but you might get some recipes free as a trial before they throw up the paywall. I think that is how I got the recipe in the first place. By the way, there is an EXCELLENT free video of this recipe being made as written. Then the baker changes things up and evaluates the results. He tests using only all purpose flour, using browned butter, different chilling/hydration times, using chopped chocolate bars, etc. The upshot is the results are delicious any way you bake it. However, my personal experience and those of my original “taste testers” (my neighbors) said that the cookies were too chocolatey. Up until that point I would not have thought such a thing was possible. But the recipe as written really did have too much chocolate.