The New York Times Chocolate Chip Cookies + Silpat Baking Mat Giveaway

The New York Times Chocolate Chip Cookies + Silpat Baking Mat Giveaway

Arguably one of the best chocolate chip cookies recipes around, these extremely popular New York Times chocolate chip cookies, from Jacques Torres are guaranteed to be a hit with your family! These super size cookies are every cookie lovers dream, from the the crunchy outside to the perfectly soft center. :)

The New York Times Chocolate Chip Cookies + Silpat Baking Mat Giveaway

So what makes these cookies so special? Number one, a sprinkling of sea salt on top creates the perfect marriage of sweet and salty. Number two, these babies are large-(about 5 inches when baked)-providing the perfect blend of texture. And the number one thing that makes these cookies stand out from all the other? Patience from the baker…You let the dough rest for at least 36 HOURS! I know, you might think that is way too long to wait for cookies, but trust me on this one, this recipe is totally worth it! :)

The New York Times Chocolate Chip Cookies + Silpat Baking Mat Giveaway

With the holiday baking days upon us,  I have a giveaway that’s just perfect for making these incredible cookies! The wonderful folks at Silpat are giving away one Half-Sized Silpat to one lucky Sweet Pea’s Kitchen reader!

The New York Times Chocolate Chip Cookies + Silpat Baking Mat Giveaway

I’ve been a fan of Silpat non-stick baking mats for a long time now, ever since I received my first one as a gift a few years ago. I love that they’re easy to clean and that they can be used over and over again.

Here’s your chance to win a Silpat Baking Mat just in time for the Holiday season! Just follow the directions below for a chance to win! Sorry this giveaway is limited to US residents only.

Silpat GIveaway from Sweet Pea's Kitchen

How to Enter: Leave a comment on this post answering the question: “What is your favorite kind of cookie? ” Feel free to leave links to your favorite cookie recipes. :)

Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:

  1. Subscribe to Sweet Pea’s Kitchen by either RSS or Email. Come back and let me know you have subscribed in an additional comment.
  2. Become a fan of Sweet Pea’s Kitchen on Facebook. Come back and let me know you became a fan in an additional comment.
  3. Follow me on Instagram. Come back and let me know you’ve followed in an additional comment.
  4. Follow @SPKitchen on Twitter and tweet the following about the giveaway: “Silpat #Giveaway! Enter to win a #Silpat Baking Mat from @SPKitchen and @mysilpat” Come back and let me know you’ve Tweeted in an additional comment.
  5. Follow Sweet Pea’s Kitchen on Pinterest and Pin this giveaway

PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.

Deadline: Tuesday, December 10, 2013 at 12:00am CST GIVEAWAY CLOSED!

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Giveaway Winner!

Winner: The winner will be selected at random by Sweet Pea’s Kitchen using The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.

The New York Times Chocolate Chip Cookies

Arguably one of the best chocolate chip cookies recipes around. The extremely popular New York Times chocolate chip cookies, from Jacques Torres.

Yield: 1 1/2 dozen 5-inch cookies

Prep Time: 45 minutes (for 1 6-cookie batch), plus at least 36 hours’ chilling


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate, at least 60 percent cacao content (either chips or chopped)
Sea salt


In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap. Refrigerate for at least 36 hours and up to to 72 hours.
Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
Roll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet. Sprinkle each dough ball lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 10 minutes before using a wide spatula to transfer the cookies to the wire rack to cool another 3 to 5 minutes before serving. Serve warm.

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