I first saw these cookies over on Miss Gorgeous Jessica's awesome food site, How Sweet It Is. She posts the most amazing recipes and seriously makes me want to be a better woman.
Anyway, I knew I wanted to try these cookies as soon as humanly possible.
They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe.
I, of course, did not have all the suggested ingredients on hand, so improvised a bit. I can only imagine how good they would be if I actually followed the recipe!
The New York Times Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
*I only used all purpose flour for my recipe.
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
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 chocolate chips
*I used milk and semi sweet chocolate, then also went back and added Reece's peanut butter chips.
Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.
When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
These cookies would be ideal for any upcoming bake sales you might be asked to donate too.
And would certainly be ideal to make for your very super smart extra special children.
I hope you try them!
Sorry I have been MIA for the last few weeks. If you are curious as to why, I wrote all about it over on my main blog, i am mommy. (and yes, that is a hint!) But since it doesnt have much to do with baking I figured I wouldnt bore you with it over here. :)