Everyone loves chocolate chip cookies right? I mean, what's not to love? Since cookies are one of my most favorite things to eat, I at times get slightly obsessed with trying to find THE BEST recipe for the various kinds I love. I have been using the same recipe for chocolate chip cookies for about 8+ years now, so last year when I saw various posts about the NY Times recipe for chocolate chip cookies (which is a recipe adapted from Jacques Torres) I knew I had to give it a try. Could they really be better than mine (I use the word "mine" loosely, as I did not invent the recipe that I've been using forever, but I have adapted it slightly)???
For those of you who have not heard of the NY Times chocolate chip cookie recipe, it requires some advance planning because you have to let the dough set in the refrigerator for 24-48 hours before baking. It also calls for the use of cake flour and bread flour, which is something not everyone keeps on hand. You can click here to view the recipe if you are interested in giving it a try. Many people claim this is THE BEST chocolate chip cookie, but we all know that everyone has different tastes so for the most part I do not take these sorts of claims seriously. However, soooo many people claimed these were THE BEST so there has to be some truth to the claim....numbers don't lie. Many describe this cookie as the ultimate chewy chocolate chip cookie, with an amazing rich buttery flavor with decadent chocolate chunks - all of which I would agree with. Letting the dough set in the fridge for at least 24 hours is what gives it the wonderfully rich flavor, but for me the best thing about this cookie is the sea salt sprinkled on top (I am obsessed with the sweet and savory combination and will be using this idea in my recipe from now on). I thought this cookie was VERY good, but I did not think it was better than mine.
It's really all about preferences right? For me, while chewy cookies are yummy, I prefer soft cookies. I gave my husband and son both cookies to try (mine and the NY Times one) and they both preferred mine. I think the pudding mix in my recipe adds a richness to the cookie while keeping the texture perfectly soft. What do you think? I encourage you to try them both.....either way, they are both delicious and you won't be disappointed. (Note - see below for the recipe I use, and click on the link I provided above to try the NY Times recipe.)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter (2 sticks), softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix (sometimes I use cheesecake flavor)
2 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped pecans or walnuts if you prefer
Preheat oven to 350 degrees F (175 degrees C). In separate bowl combine the flour and baking soda and set aside.
In another large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture until combined, then stir in the chocolate chips and nuts. I usually measure out about a ¼ cup of dough for each cookie and place on a cookie sheet sprayed with cooking spray (I like BIG cookies). Sprinkle a little sea salt on each cookie. Bake for 12 to 15 minutes, or until the edges are golden brown.