With cooler temperatures (finally!) and holiday parties galore around the corner, it’s great to have a foolproof chocolate chip cookie recipe in your back pocket. I have been baking the New York Times’ adaptation of the famous Jacques Torres chocolate chip cookie recipe way too much recently, but I can’t help it – they are so perfectly gooey on the inside, with the perfect amount of texture on the outside. Plus, I love to make a batch of dough, shape it into dough balls, and pop them into the freezer to keep on hand so I can bake cookies whenever I want – what is better than a freshly baked cookie on demand? Well, sort of on demand – they’re only 18 minutes in the oven away from you and your glass of milk. This recipe is definitely more involved and requires more planning ahead than your average cookie recipe, so I’ve noted some tips below.
- The recipe calls for letting the dough chill in the fridge for at least 24 hours, which is SO worth it. If you can’t wait 24 hours I would at least chill it overnight for 12 hours. Chilling the dough means you start baking the cookies at a lower temperature, which means the butter melts at a slower rate, which leads to a thicker and chewier cookie. Also, letting the dough rest like this allows the dry ingredients to absorb all the wet ingredients to make for a perfectly chewy cookie on the inside and adds the perfect amount of bite on the outside.
- Once you make the dough, scoop it out into dough balls and then cover on a baking sheet in your fridge to chill. If you try to scoop them straight out of the fridge they will be rock solid and so difficult to scoop! Scooping before chilling will save you so much time. Once they’ve hardened a bit you can transfer them into ziplock bags so you the baking sheet full of dough doesn’t take over your entire fridge.
- I bake these at 350* F for 18 minutes, and then transfer them to a cooling rack for at least 10 minutes. These cookies taste the absolute best when they’ve cooled for at least two hours, so if you can manage to set some aside to cool for a few hours, I’d highly recommend it!
For the full recipe, head to The New York Times!
Did you make this recipe?
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