Chocolate chip cookies from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 755) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • taste24 on June 11, 2020

    These weren't bad, but not my favorite chocolate chip cookie recipe. The flavor was good but the texture was a bit too 'cakey' for my liking. Christina Tosi's chocolate chip cookie recipe remains at the top of my list.

  • milgwimper on July 02, 2014

    We loved these cookies, but only made a couple of these the recommended size. They were too rich, and therefore we made these smaller. The next couple of times I reduced the salt and the sugar as the original was sweeter than we liked. Awesome cookies.

  • mirage on March 16, 2011

    I loved this cookie. I used ghiardelli (sp?) chips (which are quite large and flat) and used a cookie scoop to make them. I followed the recipe exactly but I only topped half of them with the salt topping, and preferred those that I didn't. I use Diamond Crystal salt and didn't find the salt overwhelming the cookie at all.

  • PrincessK on February 14, 2011

    p.709 This is Jacques Torres recipe. JoanN says just add pinches of salt. She would try again with modifications, including adding nuts.Maybe use good chips instead of the feves. Or Heath Toffee Bits. Chowser uses a cookie scoop to make them, rather than shaping each ball (dough is too crumbly to hold a ball shape). Hers are smaller than 3 1/2 oz as per recipe states which is too big.

  • Jane on February 14, 2011

    I'm always on the lookout for the perfect choc chip cookie. I rested the dough as suggested but they aren't going into my Hall of Fame. I didn't follow the recipe exactly which may not have helped. I used regular choc chips rather than feves, which I felt would be far too large. I also reduced the size of the cookies by half (6" cookies seemed totally OTT) and reduced the baking time accordingly. The reasons I won't be making these again: Cookies too flat. Dough too salty and I didn't even sprinkle the top with sea salt as suggested. 1.5 teaspoons of coarse salt means you are always aware of salt on your taste buds as you eat the cookie. I like salt but I didn't want it to be this prominent in a choc chip cookie. So the quest goes on!

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