New York Times PERFECT Chocolate Chip Cookie Recipe {Adapted for High Altitude}

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I think it’s fair to say that everyone loves a good chocolate chip cookie, right? The simplicity, the nostalgia, the ease at which you can whip up a batch, you just can’t go wrong. It seems that everyone has their “favorite” chocolate chip cookie recipe and I’m no different. My chocolate chip cookie recipe relies on browned butter and a heavy hand of brown sugar which produces a nearly perfect cookie. It’s given me no reason to look elsewhere for a new recipe.

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But I keep hearing/reading/seeing blog posts on The New York Times Perfect Chocolate Chip Cookie. It’s been two year since the article and recipe first debuted and everyone that’s made it has absolutely raved about it. I suppose you could say I gave into the peer pressure because last week I decided to have my hand at the now infamous cookie.

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It’s fair to say that this cookie is unconventional at best. Instead of all-purpose flour, the recipe calls for a mixture of cake and bread flour. And after making the dough, you have to let it sit and chill for 24-36 hours. The recipe calls for making 3.5 oz dough balls that are supposed to result in a 5-inch cookie but I just couldn’t pull the trigger on that one. Mine were closer to golf ball size, just about 2 oz.

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Because I live high about sea level (7000 feet), I adapted the original recipe for high altitude. No way was I going through all this work to have cookies that spread and burned. So what did I do to make the recipe work for high altitude? I reduced the amount of sugar and baking powder, increased the temperature 25F degrees and increased the liquid by adding an extra two teaspoons of vanilla.

The verdict? Good. Damn good. If it weren’t for waiting 24 hours for the dough to chill, I’d say these might even be my new favorite.

If you don’t live at a high elevation, check out the original recipe here, here, here and here and see what these lovely ladies are saying about it.

New York Times PERFECT Chocolate Chip Cookie Recipe {Adapted for High Altitude}

Ingredients:

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) butter, softened
  • 1 cup + 2 tablespoons light brown sugar
  • 1 cup (8 ounces) granulated sugar
  • 2 large eggs
  • 1 tablespoon natural vanilla extract
  • 1 1/4 pounds best quality chocolate (either bars cut up or chips)
  • sea salt

Directions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 up to 36 hours. When ready to bake, preheat oven to 375F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop generous size scoops (golf ball size) onto baking sheet. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, about 13 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto rack to cool completely. Dough is will stay good for up to 72 hours.