Eclectic Recipes has tempted us with the very cookie that’s mere image has been making us break into a sweat since Pinterests great debut.

With chips so chocolatey and a bakery-store appearance that looks like nothing that has ever come out of our ovens; could this be true?  Can we make cookies like this?

 

We think that we’d better give this NY Times Chocolate Chip Cookie an official test… you know, as a service for the people.

 

Please click here to visit Eclectic Recipes and see the instructions that we followed!

 

 

Alicia - TCCReviewer #1 – Alicia

Mission: Chocolate Chip Cookies are the best!! In all their gooey, chocolaty goodness, there is nothing better. It is hard to deviate from the original Tollhouse recipe but this recipe certainly intrigued me. I am a huge fan of soft, chewy cookies. Anything that is crunchy – I am out!

Details:

Please read this recipe a few times before beginning to tackle it.

  • I would certainly consider myself a decent baker but cake and bread flour, really??!! I am not certain my grocery store carried these items. After our crafty friend Sheri did a little research on cake flour, this can be made by sifting regular flour and cornstarch. Cornstarch will give it that chewiness and help them rise a little. If you do not have cornstarch in your pantry, I strongly recommend having some on hand. This stuff is a must when cooking and baking.
  • I did not use semi-sweet chocolate disks or feves (what the?) because I am lazy and did not feel like going on to buy some when I already had chocolate chips on hand.

Tips & Tricks Learned:

To create a cake flour, I used a small strainer to sift my flour, cornstarch and other dry ingredients. This will remove any lumps and mix everything evenly.

I did not refrigerate the dough for 24 hours but did freeze it for about 1 hour.

Keep an eye on the baking times. 18-20 minutes seemed long and mine cooked in about 15.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Pros:

Holy smack down, melt in your mouth good.

Cons:

The ingredients and steps can be a bit tedious.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Conclusion:

This  recipe was so worth it! I am seriously refraining from swearing as these cookies are so good.   I ate about 10 in a row.

When I usually make chocolate chip cookies, they usually flatten and look a bit sad. Not these bad boys. My cookies came out of the oven and looked glorious.  I mean, bakery quality glorious! Heavenly music played when I opened the oven door – for real.

 

 

Reviewer #2 – Amanda

Mission: Bake a batch of chocolate chip cookies like I never had before – with cake and bread flour. WHAT?!

 

Details:

I followed Angie’s version of the recipe to a “T”.

  • I opted for the semi-sweet chocolate chips that I had on hand vs. making a trip out into the polar vortex.
  • I felt a little nervous about the ingredients and the specific mixing steps. I have never had to refrigerate dough overnight and was not prepared for that time frame so I did the quick chill in our deep freeze for 2 hours.
  • I happened to have all ingredients on hand which is rare. Cake flour and Bread Flour are not in most typical pantries but I admit to being a tad bit addicted to baking bread. Really paid off to have such a tasty addiction!
  • Busted out my mixer to make quick work of putting these together.

Tips & Tricks Learned:

Read through the recipe a few times so you have all the steps down pat.

Also, make sure you have enough of each ingredient before getting started. I initially intended to make these for my kids sooner but didn’t have unsalted butter.

Three and a half ounces seemed like a really large cookie so I opted to use a small melon baller to scoop mine which worked perfectly.

I ended up baking about half and freezing the other half so we could have fresh baked cookies whenever we wanted. YUM.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Pros:

This cookie has the smoothest texture and a nice crisp to it while remaining chewy on the inside (that is if you don’t over bake them).

The sea salt really comes out and balances the richness.

It was a definite win with my family too. My kiddos gave me many hugs and declared me “best cookie baker ever”. That alone will prompt me to bake these again!

Cons:

I simply had no self control and ate more than I should have.

My advice: sharing is caring. Bring a plate to your neighbors and freeze the rest of the dough so you are not tempted.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Conclusion:

Hands down the best chocolate chip cookie I have ever tasted!

Winner-winner chicken dinner folks.

 

 

Reviewer #3 – Kristy

Mission: I am a chocoholic that is always up for trying a sweet treat!

 

Details:

Well, I made a huge mess, as my original attempt was a fail!  Forgetting an extremely important ingredient… 2 cups of cake flour.  (I blame my printer!) As a result, I had a melted toffee type cake in the oven.

Luckily I only baked 6 cookies from the huge batch so I took another try with the remaining cookie dough!

  • On the 2nd attempt, I simply added slightly less than 2 cups of cake floor little by little to ensure an even mix.  It was pretty tough to mix in but worth it if I could salvage the cookies.

Great results with the 2nd attempt, definitely turned out a little different from the Eclectic Recipes blog’s version based on the photo.  As long as it tastes good, that is really what matters!

  • Other than forgetting the cake flour first time around, I followed every detail of the instructions.  I get nervous when baking not to!
  • Bake at 350 for about 17 minutes.

Tips & Tricks Learned:

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Wow, this recipe makes a ton of cookies!  Perfect for freezing, I simply froze the majority of my cookies in golf ball shapes and easily bake anytime I am needing a treat.Most important, follow the instructions and double check all ingredients prior to proceeding with recipe.  Baking is much more precise and this tip will save you tons of frustration!

Pros:

Easy as long as you remember the ingredients! Easy to whip up frozen cookies anytime! And quick to bake!

Cons:

Not super sweet.  A bit more cake like than cookie…this was my fault!

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Conclusion:

Overall, my testers liked them but didn’t rave about them!  My sister-n-law, Lisa, stated that it was a slightly different texture that expected but grew to like it with every bite! Ha!

My sister-n-law, Jess said they were good but when she wasn’t grabbing for another…I just knew my oops at the beginning, overall affected the outcome of my cookie!

Once I bake all of the remaining frozen cookies, I will try this recipe again!

 

 

Reviewer #4 – Sarah

Mission: To find out if these really are the BEST chocolate chip cookies ever! I am a cookie dough fan, so who’s kidding, that’s really what I care about most with this one!

 

Details:

I rarely make chocolate chip cookies as they aren’t my favorite, and in all honesty, the only chocolate chip cookie recipe I’ve ever followed is the one on the back of the Nestle Tollhouse Chocolate Chip bag. Ha!

  • It took me awhile to find the cake flour – I didn’t find it at my typical Super Target stop but eventually found it at my local grocery store.
  • The bread flour and the other ingredients were easy to find and I opted to use the Nestle Tollhouse Dark Chocolate Morsels for these.

I went the simplified route and sifted my flours and dry ingredients with my mesh colander; it seemed to work just fine! I have a paddle attachment for my KitchenAid Mixer, so I set to work mixing the butter and sugars and prepared the dough. It went together easily and was ready in no time – off to the freezer it went.

After a few hours of cooling in the freezer, I took it out and let it thaw for a few minutes before prepping the round balls. I placed the prepared dough balls on a parchment lined cookie sheet and then sprinkled with coarse sea salt. The kids and I couldn’t wait to dive in right after they were done. YUM!!

These cookies have the perfect mix of a crunchy outer cookie and a soft gooey center. The addition of salt on the top was a must for me – I love the mix of sea salt and chocolate! My husband, the non-desert guy, LOVED these as well.

Tips & Tricks Learned:

I softened the sticks of butter for 10 seconds in the microwave and then cut it into squares before mixing with the butter and sugars together. It seemed to help it mix quickly.

Freeze the dough for a few hours to prep it and to get baking fast! I love an instant outcome, especially when it comes to desert!

Don’t forget to add the salt into the recipe. I made this dough twice and forgot it the second time. It doesn’t change the taste completely, but I definitely noticed it was missing.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Pros:

SUPER tasty! I vote these as the best chocolate chip cookies I’ve ever tasted, and they were so easy to make! They have the perfect mix of a crunchy outside and a soft gooey inside with the salty addition to the sweet. Yum!

Cons:

I had a hard time finding the cake flour, but I think it was just not at my normal shopping location.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Conclusion:

These are amazing chocolate chip cookies – seriously, I’d actually pay someone for these! Love them and will for sure make them again, and AGAIN!

 

 

Reviewer #5 – Sheri

Mission: When I saw this pin for NY Times Best Chocolate Cookie I immediately said “game on.” You see, I already make the best chocolate chip cookie…well, according to my in-law family. My twist on the classic Nestle recipe is coveted throughout the family. I just had to throw on my apron and give this recipe a try.

Details:

First thought, “What is cake flour and bread flour?” You see I was raised with all-purpose flour. I wasn’t about to go purchase two different kinds of flour just to try out this recipe so I headed over to ehow.com.

  • For every cup of “cake flour” needed you use one cup of all-purpose flour. You then remove 2 tablespoons of the flour and replace those 2 tablespoons with 2 tablespoons of corn starch. Simply sift it all together and you have yourself some cake flour. Do this. Don’t skimp out and just use all-purpose flour. The “cake flour” is what gives these cookies their fluffiness.

I first combined all of the dry ingredients as instructed: the flours, salt, baking powder, & baking soda. I then set it aside and started with the wet ingredients.

I creamed the butter and sugars for a good 5 minutes to make sure they were well blended and fluffy. I added the eggs and vanilla and then slowly added the flour mixture. The dough came together and I thought it to be a bit dry, but it all turned out well.

Allot time for chilling your dough. The recipe recommends 24 hours in the refrigerator or 2 hours in the freezer. I was really excited to try these cookies so I went the freezer route.

Tips & Tricks Learned:

Make sure your butter is room temperature so it creams well with the sugar, otherwise your dough is lumpy. Use your hands to round your perfect cookie.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Pros:

Delectable crowd pleaser.

Cons:

A little fussy for some basic chocolate chip cookies.

We Tried It - NY Times Chocolate Chip Cookie!  YUM!

Conclusion:

Okay, they were fabulous. I admit it. They had this beautiful golden crunch on the outside and soft fluffy/chewy texture on the inside. I was going to give some to the in-laws to try but I was afraid they might like them better, and I’ve mastered my recipe (quicker & easier).

 

 We Tried It - NY Times Chocolate Chip Cookie!  YUM!


The drool-worthy
NY Times Chocolate Chip Cookie and it’s photo by Eclectic Recipes

 


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