Oh. My. God. Becky. Look at her chips.
You guys, I finally did it. I dethroned the New York Times/Jacques Torres cookies recipe.
Can I get a HALLELUJAH?!
No for realsies. I think I spent the last three weeks searching for just the right recipe to dethrone the incumbent CCC Master Recipe. Mostly I just wanted to topple the New York Times because I felt it was getting a little smug.
I mean, I adore that recipe. It makes for an excellent chewy cookie with a bit of crisp on the edges.It is very nearly my definition of a perfect chocolate chip cookie (the perfect one being one that you didn’t have to make that was just gifted upon you for free and still warm from the oven). But I think we can all agree it’s a little bit fussy. Two types of flour? Both of which most people don’t even have in their pantry?
And then that chilling time. Are you freakin’ serious? Are you telling me you can keep a bowl of cookie dough in your fridge for nigh on 36 hours and not eat any of it? Also, I’m so not planning three days in advance for a freakin’ batch of cookies. Nope. If I want cookies I want them now. Or better yet, yesterday.
Oh, and then have you ever scooped chilled cookie dough? Ugh. The worst. I’ve bent many a spoon this way. Not cool.
So this new recipe uses all pantry ingredients and has minimal fuss. Ok sure you need to separate your eggs and beat only one white. And it calls for cream of tartar but I know you have a jar of that in your pantry from a hundred years ago when they invented the stuff and you’re all “What the heck do I do with this?” Well, now you have your answer. You make chocolate chip cookies (and also snickerdoodles, but you knew that right?).
Alright so here’s the breakdown. They have almost the exact same ratios of ingredients, the butter and sugar are identical, but the eggs are a bit different, and there is slightly more flour in this new recipe (which I’ve tweaked some). They both bake up beautifully chewy, though the new recipe does bake up slightly thicker, they don’t spread as much. But they are an excellent milk soaking vehicle.
Now if you like fuss, by all means continue on with the trusty NYT, I think I’ve proven that it’s a favorite. But if you want that bakery style thick and chewy cookie and you find the Nestle version just isn’t kickin’ it may I suggest the below recipe?
- ¾ cup (1¼ stick) butter, softened
- ¾ cup brown sugar
- 6 tablespoons white sugar
- 2 large eggs, separated
- ½ tsp cream of tartar
- 2 tsp vanilla
- ¼ tsp salt
- 1 tsp baking soda
- 2¼ cups flour
- 2 tbsp old fashioned rolled oats, ground fine
- 1½ cups chocolate chips (or roughly chopped semi-sweet chocolate)
- flaky sea salt
- In the bowl of a stand mixer cream together the butter and sugar until light and fluffy, about 2 minutes.
- Meanwhile, separate the eggs reserving one white for the cookies.
- Add the egg yolks and vanilla to the butter and sugar and beat until thoroughly incorporated.
- Whisk the egg white and cream of tartar until soft peaks form.
- Add the egg whites to the wet ingredients and beat on medium just until incorporated, about 1 minute.
- In a separate bowl whisk together the dry ingredients except the chocolate chips.
- Add the dry ingredients to the wet mixing just until no streaks remain. Fold in the chocolate chips by hand.
- Let dough rest for 30 minutes at room temperature. Meanwhile, pre-heat oven to 350F and line two baking sheets with parchment paper.
- After the dough has rested portion out large scoops of dough (approx ¼ cup or the size of 2 golf balls) two inches apart on a baking sheet (I could fit between 6 - 8 on a sheet). Press more chips or chopped chocolate on top of the dough balls for presentation.
- Bake for 16 minutes rotating the pans halfway through, until the edges are golden and the middles are just set. Immediately sprinkle with flaky sea salt when the pans are removed from the oven. Let cool for 2 minutes before removing to a wire rack to cool completely. Store in an airtight container.