#BEST COOKIE RECIPES NYT FULL#

It was what we like to call, “a very good chocolate chip cookie.” Nothing super special though.Īfter 24 hours, we pretty much had the same reaction as the first. I dotted additional chocolate chips on top of each round of cookie dough (as I do with all of my cookies… since it makes them look prettier).Īfter 5 hours of refrigeration, I couldn’t stand it any longer. The recipe suggests 3.5 ounces, but these still yielded a very large cookie with a slightly smaller measurement.

I also rolled out the cookie dough and measured it so that it was exactly 3.25 ounces. And I baked all three versions of the cookies below on the same baking sheet lined with a silpat mat- at the same temperature- for the same amount of time. I measured the flour and the sugar using a scale so that everything would be very accurate. I decided to put this dough to the test for myself once and for all. Interesting stuff, huh? How do you make the Best Chocolate Chip Cookies? Leite shared that even Chocolate Chip Cookie inventor Ruth Wakefield noted in her 1953 Toll House Cookbook that the cookie dough is meant to be chilled overnight (a crucial piece of information that is not included in the recipe on the bags of Nestle’s chocolate morsels). Leite described that refrigeration allows for the dough and other ingredients to fully absorb the liquid, resulting in a drier dough baking to a better consistency.

They’re seriously the best chocolate chip cookies I’ve ever eaten.īackground of New York Times Chocolate Chip Cookies:įirst published in the New York Times on July 9, 2008, this recipe took the internet by storm when David Leite experimented with baking cookie dough that had a chance to rest in the refrigerator for a given number of hours. Unfortunately I didn't have a chance to get her recipe before her memory of baking these cookies was lost.New York Times Chocolate Chip Cookies are the very best chocolate chip cookie recipe. The kids are all grown now with babes of their own but Aunt Margaret, though still alive hasn't been able to bake for many years now.

At Christmas every year she would send one of the big popcorn tins full to the brim with the most delicate, delectable butter cookies ever made!! They were all perfectly shaped a baked to perfection. After I married I met my husband's Aunt Margaret who was a revered cook in a very southern family. As the oldest daughter of seven children myself I began baking cookies (pies, cakes etc) from an early age with 5 brothers I automatically doubled a cookie recipe so I'd actually be able to bake some. Marissa - I'm a mother of five and a grandmother of seven. In both cases, the result is a full flavored, high fat butter. So butter from this fermented cream was termed 'cultured butter.' The modern method of making cultured butter is to add bacterial cultures (as is done to make yogurt) to pasteurized cream. What is cultured butter?īefore butter was made in factories, it was often churned from the cream of several milkings that had naturally begun to ferment, thus developing bacterial cultures. But high fat butter is indeed the key to these delicious cookies. In Melissa's defense, the title would have been equally odd as, High Fat Butter Cookies or European Style Butter Cookies. One commenter quipped that they might need to take their butter to the opera or teach it French for it to qualify for the recipe. Among the hundreds of rave reviews, there were many people who were unfamiliar with what exactly 'cultured butter' was. I was initially puzzled by the title, Cultured Butter Cookies, and discovered in the entertaining comment thread that I wasn't alone. My inspiration for these cookies came from this recipe by Melissa Clark in the New York Times.

#BEST COOKIE RECIPES NYT FULL#

Best cookie recipes nyt