There are many stories as to how the cookie was actually created. Ruth single-handedly prepared all the meals for the Inn’s guests and her culinary prowess quickly spread through the surrounding area, especially for her exceptional desserts. Ruth Wakefield a dietitian, food lecturer, and noted doyen in the kitchen, owned and operated the Toll House Inn located in Whitman, Massachusetts, from 1930-1967. However, that has not eliminated a certain amount of conjecture on how the cookie was first realized.Īlongside her husband, Mrs. Makes about 60 cookies.Unlike most foods whose origin stories are forever shrouded in mystery, the chocolate chip cookie and its inventor are known to us. Sprinkle lightly with sea salt and bake for 9-11 minutes, until lightly golden around the edges. Use a cookie scoop to scoop rounds of the dough onto the trays, allowing room for spreading. Preheat the oven to 175 C and line a few trays with baking paper. So whenever you are ready to bake, Take your dough out of the fridge so it can soften a little. The flavour of the cookies intensifies and is fantastic. I always bake a batch straight away, then another the next day, and a third one the day after that. The flavour develops and they become even more deliciously delicious (if that is possible).ģ6 hours is the ultimate marinating time, but this recipe makes such a large amount of cookies that I never stick to the rules. So put it into a large bowl and cover with plastic wrap, pressing it down onto the top of the cookie dough and refrigerate for 24 – 72 hours. Now, Jacques Torres says that the cookie dough needs to sit in the fridge for a couple of days to marinate for the best flavour, and he is absolutely right. Turn the mixer speed to low and add the dry ingredients, mixing until just combined. Add the eggs, one at a time, beating well after each addition. Using an electric mixer, beat together the butter and both sugar for about 5 minutes, until light and fluffy. In a large bowl, sift together the cake flour (or combination of cornstarch and plain flour), bread flour, baking soda, baking powder and salt. OR 1/4 cup cornstarch + 1 1/2 cups plus 2 tbsp plain flourġ 1/2 tsp sea salt (plus extra for sprinkling)Ģ75g unsalted butter, softened (1 1/4 cups, 2 1/2 sticks)ģ cups chocolate chips or chunks of your choice Or just for yourself.Īdapted from the recipe by Jacques Torres in the New York Times.Ģ cups minus 2 tbsp cake flour (8 1/2 oz) They make a huge batch, and you can keep the dough in the fridge for a few days while the dough marinates and bake from it daily. They are chewy inside, with crisp edges, they make large, thick cookies, and they stay great the next day without going soft. Even after starting this blog and spending the last 8 months testing out all the cookie recipes I could find, these are still my absolute ultimate recipe. So why not blog about them again? Why not share my baked good loves with you?īecause after making these cookies for the first time over 4 years ago, they have remained my favourite chocolate chip cookie recipe. And I wanted to make them again, for Valentine’s Day. But I really like the New York Times cookies. The thing is, that as a food blogger, I feel the need to be constantly trying out new recipes and blogging about new things. I have blogged about these New York Times Chocolate Chip Cookies before. And I’m sure there will be many more cookie recipes in the future! There have even been things like Chocolate Chip Cookie Pots and Nutella and Peanut Butter Cookie Cups. There have been Brown Sugar Chocolate Chip Cookies, Baking Illustrated’s Thick and Chewy Chocolate Chip Cookies, Wholewheat Chocolate Chip Cookies, Lindor Filled Chocolate Chip Cookies, Oreo Chocolate Chunk Cookies, Cream Cheese Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Peanut Butter Filled Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookies and way more, but I don’t want to scare you (or myself!). That is partly mostly because I like to eat them, but also because I wanted to test out all the different chocolate chip cookie recipes out there, to see which ones I liked, which ones I loved, and which ones I would never make again. In one sitting day.Īnd in the 8 or so months of my little blog’s life, I have baked a heck of a lot of chocolate chip cookies. Last Valentine’s Day, my boyfriend bought me a giant square chocolate chip cookie from Mrs. Happy Valentine’s Day! Today we are celebrating my love for chocolate chip cookies.
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