When we first started this blog, back in 2007, this recipe caused a great deal of debate. We still make it all time, and realized it had been years since we shared with you. Here it is fresh for 2014, with a nice photo. The recipe came from Wendy Gaynor, who started the bakery Ruby & Violette years ago. The shop is now run by different, industrious women and the cookies they sell on West 50th Street are still beyond delicious. Below is Wendy’s original recipe. We suggest serving them warm with a tall glass of cold milk.
Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies
What You Need:
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).
How to Make
1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.
2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack. Yield: 36 to 72 cookies, depending on size.
*This recipe appeared in The New York Times on October 27, 2002. Click here to read our original post with all the comments and tell us: Is this the best chocolate chip cookie recipe?