The chocolate chip cookie recipe from the New York Times has been making the rounds of several blogs, including Orangette and Cookie Madness. In the accompanying article, they essentially call it the perfect recipe. I deviated slightly from the recipe, I used regular chips and my scoop was somewhat smaller at 3 Tablespoons, resulting in 3 inch instead of 5 inch cookies. I baked these on 3 separate days. The first was after 24 hours resting, the 2nd was after 48 hrs resting and the third was refrigerated for the 48 hrs, scooped, then frozen for 4 days, warmed to room temperature for ~8 hours and then baked. Except for the batch I forgot the put the salt on the top of, these all tasted the same. I prefer warm cookies and baking them on 3 separate occasions certainly gave me ample opportunity to sample the warm cookies, which are quite tasty. I thought these cookes were good, solid cookies and I enjoyed eating them. I’m not sure I would call them perfect, but the salt was a nice touch. I might try them again with a higher quality chocolate chip, and slightly larger in size, but I am not sure if this will become my go-to chocolate chip cookie recipe. There are so many other chocolate chip cookie recipe options I want to try, but I think I will rest the dough, if I have the time (and the patience to wait that long for cookies).
Added on 7/25/08. Two other related links recently came to my attention.
The King Arthur Flour Blog calls the NYT out for their “pinch of pretension”.
Dessert First compares several versions of chocolate chip cookies.
This is another recipe from Martha Stewart’s Cookies, the recipes have been consistently solid. They are listed as wreaths but I modified them for a flower design and added red, white, and blue sprinkles for the 4th of July. I jokingly re-dubbed them “freedom cookies” in honor of all the food that was misguidedly renamed. I halved the recipe and this made 28 cookies. I increased the amount of cinnamon in the cookie since I didn’t sprinkle any sugar/cinnamon on top. I also substituted vanilla bean paste for the beans, it gave the same appearance with the black flecks. These were easy to make and simple and could easily be colored for any occasion.
Vanilla-Bean Spritz Wreaths
The name for these pressed cookies comes from the German word spritzen (“to squirt”); they can be quickly formed with a cookies press. Although they have a very fine crumb, the wreaths are sturdy enough for packaging. Makes about 5 dozen
3 1/2 c. all purpose flour
1 tsp salt
3 tsps ground cinnamon
2 vanilla beans, halved lengthwise, seeds scraped and reserved
1 c. plus 4 tsps sugar
3 sticks unsalted butter, room temperature
2 large egg yolks
1. Preheat oven to 350F. Whisk together flour, salt, and 1 teaspoon cinnamon.
2.Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly). Add butter, and beat until pale and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture, and beat just until smooth.
3. Divide dought into 3 portions. Pack 1 portion into a cookies press fitted with wreath disk (cover remaining portions with an inverted bol or refirgerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets. Bake until edges are just golden, 9 to 12 minutes.
4. Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar. Sprinkle over hot cookies. Let cool on sheets on wire racks. Repeat. Cookies can be stored in a single layer in airtight containers at room temperature up to 4 days.
This recipe is from Baking Bites, who was inspired by the pize-winning Pillsbury Bake-Off recipe. This was a little time consuming for a cookie recipe, with the rolling of the filling and the final cookies, after the dough had been chilled. I didn’t portion the filling as well as I should have and I wound up with some leftover and I could tell that the cookies would have been better with a little more filling. This was good, but probably not a classic. I even broke my nut choper with recipe – the tines somehow become bent and no longer slide easily through the slots. I didn’t think peantus were tough nuts! I would probably just be lazy and make a regular peanut butter cookie (or my peanut butter cookie press version) instead of these. I might use the peanut butter filling in a chocolate cookie.
This is another recipe from Martha Stewart’s Cookies. The entire recipe is also availabe on a few websites including The Cookbook Junkie, and Nosh With Me. I made half a recipe because I had 7 marshmallows left over from my Memorial Day s’mores. I baked my cookies for 9 minutes and then had the marshmallows in place for 2 minutes. I perhaps needed to let the marshmallows melt for 30 seconds longer, I think they would be better just a little toasted. I didn’t sift the confectioners’ sugar for the frosting and I was briefly worried about it, but it whisked up nice and smooth. These were quite tasty cookies and I would make them again, especially if I have some leftover marshmallows.