Golden Recipe! Foolproof New York Times Style Chocolate Chip Cookies
The Perfect Transformation of the New York Times Chocolate Chip Cookie: Golden Recipe Revealed!
Based on the globally beloved New York Times chocolate chip cookie recipe, we’ve developed a golden recipe perfectly tailored to Korean taste buds! We’ve addressed the original recipe’s excessive sweetness by adjusting the sugar amount and conducted multiple tests to achieve the best flavor and texture. Create perfectly crisp on the outside, chewy on the inside chocolate chip cookies easily at home!
Basic Ingredients- 150g Unsalted Butter (room temperature)
- 210g Granulated Sugar (can be adjusted to taste)
- 3g Salt (crucial for enhancing flavor)
- 60g Eggs (room temperature)
- 170g Cake Flour (for a tender texture)
- 100g Bread Flour (adds a chewy texture)
- 2g Baking Soda (helps cookies spread slightly)
- 3g Baking Powder (for an even softer texture)
- 200g Chocolate Chips (feel free to mix dark, milk, and white chocolate chips!)
Cooking Instructions
Step 1
First, let 150g of unsalted butter sit at room temperature for about 30 minutes to completely remove the chill and soften it. Use a hand mixer or whisk to cream the butter until it becomes a smooth, creamy consistency. This step is crucial for the cookie’s tender texture.
Step 2
Once the butter is creamed, gradually add 210g of granulated sugar in 2-3 additions, continuing to whip. It’s important to whip thoroughly until the sugar is well incorporated and the mixture is creamy. If large sugar granules remain, the cookie’s texture might be uneven after baking.
Step 3
Now, add 60g of room temperature eggs in 2-3 additions, whipping after each addition. Adding all the eggs at once can cause the butter and egg mixture to separate, so incorporate them gradually and mix well. Well-mixed eggs will add a rich and savory flavor.
Step 4
Combine 170g of cake flour, 100g of bread flour, 2g of baking soda, and 3g of baking powder in a bowl. Sift these dry ingredients 2-3 times. Sifting helps to break up any lumps and aerates the flour, resulting in lighter and more tender cookies.
Step 5
Add the sifted dry ingredients to the creamed butter mixture. Using a spatula, gently fold the ingredients together with a cutting or folding motion. Avoid overmixing, as this can develop gluten and make the cookies tough. Mix just until no dry flour streaks remain – this is key for a tender cookie!
Step 6
Now, add 200g of chocolate chips and gently mix them into the dough. Distribute the chocolate chips evenly throughout the batter with just a few folds. Be careful not to overmix, as this can break down the chocolate chips!
Step 7
Transfer the dough into a plastic wrap or bag. Fold the dough within the wrap to shape it into a log or desired form. Adjust the thickness according to your desired cookie size. Place the shaped dough in the freezer for 30 minutes to 1 hour to chill. Chilled dough is much easier to handle and helps control spreading during baking.
Step 8
Remove the firm dough from the freezer and divide it into portions of approximately 60g each. Using a scale will ensure uniform cookie sizes for even baking. Roll each portion into a ball.
Step 9
Place the dough balls onto a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 170°C (340°F) for 20 to 25 minutes. Baking time and temperature may vary depending on your oven, so keep an eye on the cookies. They are ready when the edges are lightly golden brown.
Step 10
Once baked, remove the cookies from the oven and let them cool completely on a wire rack. You’ll have delicious chocolate chip cookies that are crisp on the outside and chewy on the inside! They are best enjoyed with a glass of warm milk or a cup of coffee.
