NY Times chocolate chip cookies, for my piano man

by Beyond Kimchee on April 21, 2010 · 18 comments

 New York Times Chocolate Chip Cookies

  Many people asked me since I began the recipe blog a month ago that if I like the “Pioneer woman”,  the famous blogger.  Honestly I never heard about her until 2 weeks before I started my own. I was just browsing some food recipes via internet and came across her blog page. I liked her stories and her way of doing the recipes.

Ironically that was the way I’ve been thinking about how I wanted to do mine. I have been thinking about having a food blog for a long time as my personal journal. I waited a while because I wanted to improve my photography skill and my not so good computer skill. Still not quite there yet but I am so happy I finally got out of my comfort zone and do something that I enjoy doing and preserve it as a record. This is my blog, my stories, and my recipes that I wouldn’t mind sharing with other people around the world.

If the pioneer woman has her Marlborough man, I have my Piano man.

My husband plays piano. He plays with the “Law” during the day but plays with piano at night.
Last Saturday he had his own small concert inviting many friends and coworkers.

He wanted to be a concert player when attending college studying music but his dream did not work out. He chose different route instead and have forgotten his dream for a long time… nearly 15 years. I am glad that he finally got his moment even though it was on a small, humble, unknown stage at church. 


Perhaps his dream of becoming a concert player will never come true but he became a respected father, a loving husband, and a sincere man to his fellows. A dream that millions of people would want to have it come true…   

So, I treated him with his favorite cookies.

 New York Times Chocolate Chip Cookies

I would like to dedicate this cookie recipe (although it’s not mine) for my piano man and all the other hard working fathers and mothers, grandparents, uncles and aunts in the world who set aside their dreams in order to support their family. 


This is the famous New York Times chocolate chip cookies. I know there are gazillions of chocolate chip cookie recipes out there but this is, I think, the winner of all. Big applause to Jacques Torres, the Chocolatier and David Leite! They did a great job creating the most wonderful chocolate chip cookies

Do you know what the secret of this recipe is? Two kinds of flours and letting the dough sit for 24-72 hours. Yes, 72 hours! Oh, and sprinkling some sea salt on top before baking. 
Trust me, This cookies has the most crispy texture outside but soft and chewy inside. 

Hail to the king of all cookies!

 

You will need; bread flour, cake flour, baking soda and powder, sea salt, brown sugar, butter, white sugar, eggs, vanilla, bitter sweet chocolate disks. I added semi sweet chunks on this batch.

First sift flours, baking soda, baking powder, and salt.

Let it snow! Let it snow! Set aside.

 
 In a mixer with paddle attachment, cream butter and sugars together

until very light and fluffy, about 5 minutes.

The mixture will look like this. Very creamy!

 
Add eggs one at a time and beat well.

Beat it!… Beat it!…  Suddenly I miss MJ

Stir in vanilla and reduce the speed to LOW. Importante!

 Gradually add the dry ingredients and mix until just combined, 5-10 seconds.

Over mixing will create tough cookies.

 And your mixture will look like this!

 
Let your chocolates to dive in to mixing bowl.

Gently stir them without breaking the chocolate.

Now your ultimate cookie dough is just created but not yet completed.

Wrap the dough with plastic wrap and refrigerate for 24-72 hrs.

The longer, the better.

 

When ready, preheat oven to 350F, For me it is 170C.

Scoop the dough, about 1 1/2″ ball size, on to baking sheet with parchment paper on it.
Original recipe ask for 1/3C of dough each but I want them little smaller.

Press gently to flatten a bit.

 
Sprinkle a tiny bit of sea salt on top and put into hot oven.
Now let’s talk about the baking time.
The original recipe ask for 18-20minutes for 5″ cookies.
Mine will come out about 3″ in size.
You need to know how your oven works.
My convection oven only needs 9 minutes to get the result I want. Yours might need longer.

Bake 1 or 2 cookies first as a test and adjust time accordingly.

New York Times Chocolate Chip Cookies

Let them cool on the wire rack.

 

Can you resist these cookies? 
If you can, then you are a saint. I can’t.

They are so evil…  be aware!

Would you like some evil cookies?

New York Times Chocolate Chip Cookies

 

NY Times chocolate chip cookies

Yield: about 3 dozens

NY Times chocolate chip cookies

Ingredients

2C minus 2 Tbsp(8 1/2 oz) cake flour
1 2/3 C (8 1/2oz) bread flour
1 1/4tsp baking soda
1 1/4 tsp baking powder
1 tsp sea salt
2 1/2 sticks (1 1/4 cup) unsalted butter
1 1/4C (10 oz) light brown sugar
1C plus 2 Tbsp (8 oz) granulated sugar
2 large eggs
2 tsp vanilla extract
1 1/4lb bitter sweet chocolate disks, at least 60 percent cacao content
sea salt for sprinkling

Directions

  1. Sift flour, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a mixer with paddle attachment, cream butter and sugars until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low.
  4. Add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them. Cover with plastic wrap and chill the dough for 24-72 hours.
  5. When ready to bake, preheat oven to 350 degree. line a baking sheet with parchment paper.
  6. Scoop a dough with spoon making about 1 1/2" ball onto baking sheet, making sure the disks are horizontal on the surface, press gently, and place them 2" apart. Sprinkle a tiny bit of sea salt on top.
  7. Bake for about 9-12 minutes until the edges gets golden brown and the top begins to crack.
  8. Transfer cookies on the rack and let them cool completely.
  9. Serve with a glass of cold milk and you are in heaven.
http://www.beyondkimchee.com/ny-times-chocolate-chip-cookies/


Leave a Comment

{ 18 comments… read them below or add one }

Aesoon Lee April 22, 2010 at 2:53 pm

I want to make this cookie! Please tell me where you got the cake flour and the chocolate buttons. Are they by any chance from that bakery shop in Wanchai?? BTW I want to thank you for your advice regarding the santoku knife. I bought it from Pantry Magic and it's the knife I always use and naturally gravitate towards.

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dolcinha April 25, 2010 at 11:01 am

I just found your blog through Tastespotting. Such sweet words you wrote about your piano man! I don't have a piano man but a bass guitar man and it's simply wonderful how music make him so happy (surely as makes your piano sir happy as well)
I loved the cookies recipe: sounds like a good idea for a rainny sunday here in small island, lost in the northern sky.
Your blog is really wonderful!

Hug!

Juliana (Sylt-DE)

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Anonymous May 9, 2010 at 7:59 am

What a beautiful, poignant post. It's difficult for the "artist" in us to give up those dreams, to live in a practical world. Yet we do it for those we love. You are so wonderful and have such a wonderful man! I still remember your wedding reception and how you both illuminated pure joy and happiness. It's so good to see your family!

Much love,
Karen Liu

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beyondkimchee May 9, 2010 at 8:42 pm

Thanks for the kind words.

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beyondkimchee May 9, 2010 at 9:11 pm

Thanks for the sweet comments. Hope you enjoyed the cookies.

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Biscuitvan June 23, 2010 at 9:46 pm

Hello.
Your biscuits are lovely!
The gorgeous amount of chocolate chunks
are what I seek for a chocolate chip biscuit
the most .
They remind me of a Koean biscuit called "Chok Cho Kan Choco Chip biscuit" by Orion I enjoyed in Seoul Korea.
Thank your your lovely biscuits.
I enjoyed yours with my eays!!

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Chanel11 July 4, 2010 at 7:50 pm

I have finally found my perfect cookie recipe – thanks for posting!

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Quilt Architect July 11, 2010 at 7:43 pm

I think that Clabber Girl or some other baking powder that doesn't have aluminum in it is a better choice. It doesn't have that bad after taste that I remember from Calumet.

I have enjoyed reading your blog. Very colorful and the stories are enjoyable to read.

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Jackie July 12, 2010 at 9:09 pm

Hi

Where did you purchase the chocolate disks.

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beyondkimchee July 13, 2010 at 12:22 pm

@Biscuitvan
Thank you. Yes, I do love my big chunk of chocolates in my cookies.

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beyondkimchee July 13, 2010 at 12:25 pm

@Jackie
There is a baking supply store on Johnston road near Wanchai MTR. Sorry, I don't know the name of it but it seems to be quite popular among locals. The store is always full of people when I go.

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beyondkimchee July 31, 2010 at 4:33 pm

@Quilt Architect
I prefer Clabber Girl as well, but I can't find it in Hong Kong. Sometimes you have to make the best with what you got. Thanks for the sweet comment!

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Beauford4us January 7, 2012 at 8:53 am

I discovered your blog while looking for Hot Chocolate on a Stick featured in one of my  favorite magazines this month.  I have enjoyed reading it.  You have some lovely "wild things"!  and a delightful sense of humor. Kamsamida! (?)

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beyondkimchee January 7, 2012 at 6:00 pm

Kamsahapnida to you too!

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Swan Sow March 25, 2012 at 7:01 pm

I've tried many chocolate chip cookie recipes and they are pretty good but not 'the one'. This seems to be a pretty unique one I haven't tried so am gonna give it a try and see! Thanks for sharing! 

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laura August 6, 2012 at 4:49 pm

What is with the salt added to the top. What does it do for the cookie?

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Holly August 7, 2012 at 7:30 am

It adds nice little salty bite to the taste. Make sure to use coarse sea salt for that.

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