Double Chocolate Chip Cookies Recipe - NYT Cooking

4.6

(264)

Write Review

$ 9.99

Add to Cart

Qty

In stock

Description

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.

New York Times Chocolate Chip Cookies (David Leite) – Leite's Culinaria

I Baked the NYT's 5-Star Salted Tahini Chocolate Chip Cookies - and Made a Few Tweaks to the Recipe

Salted Tahini Chocolate Chip Cookies Recipe - NYT Cooking Cookies recipes chocolate chip, Chocolate chip cookies, Chip cookies

The results are in! King Arthur 2024 recipe of the year chocolate chip cookie vs. The NYT Cooking chocolate chip cookie. And the winner is . . . : r/Baking