I hope you all had a great weekend! Mine was wonderful but incredibly busy. My sister’s wedding was on Saturday. It was a really special day and I am so happy for her!
My sister-in-law graduated from college on Thursday and although I couldn’t make it, I made her these fantastic cookies.
Of all the things there are to cook or bake chocolate chip cookies are my absolute favorite! I’ve seen this recipe on many food blogs so I knew of course it had to be amazing. The New York Times set out to make the perfect chocolate chip cookie and this is the recipe. Plenty of chocolate and an amazing texture. I don’t know about you but I hate when my cookies come out flat. These ones do not.
One thing that is unique about this cookie is that it uses bread and cake flour. This helps with the texture and glossiness of the cookie. I’ve never bought cake flour before so instead of buying it for this recipe I made my own! It is so easy. Joy the Baker explains it very simply here.
Another thing about this recipe is that it needs to be refrigerated for 24 hours. From my experience of baking I know most chocolate chip cookies do better if refrigerated for at least a short amount of time. It helps develop the flavor of the cookie
I’ve used the recipe as my friend Emily at One Lovely Life slightly adapted from the New York Times recipe. The only change I have made from hers is lowering the amount of chocolate chips a bit since it is a lot.
Oh and did I mention how good these are? These are the best chocolate chip cookies I have ever made. The texture is amazing and they look fantastic. The flavor is so good and just what a chocolate chip cookie should taste like! I shared it with many people this weekend since it made so many and they all loved it. Give it a try!
The New York Times Chocolate Chip Cookie
Original recipe from The New York Times
This recipe very slightly adapted from One Lovely Life
Ingredients:
2 1/2 sticks (1 1/4c) butter, softened
1 ¼ cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 ¾ tsp salt
1 ½ tsp baking powder
1 ¼ tsp baking soda
2 cups minus 2 Tbsp cake flour
1 2/3 cups bread flour
2 3/4 cups semi-sweet chocolate chips
2 1/2 sticks (1 1/4c) butter, softened
1 ¼ cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 ¾ tsp salt
1 ½ tsp baking powder
1 ¼ tsp baking soda
2 cups minus 2 Tbsp cake flour
1 2/3 cups bread flour
2 3/4 cups semi-sweet chocolate chips
Directions:
In a large bowl, cream butter and sugars until light and fluffy (about 4-5 minutes). Beat in eggs, one at a time until well incorporated. Stir in vanilla.
In a large bowl, cream butter and sugars until light and fluffy (about 4-5 minutes). Beat in eggs, one at a time until well incorporated. Stir in vanilla.
Sift in salt, baking powder, baking soda, cake flour, and bread flour. Stir until dry ingredients are well incorporated. Fold in chocolate chips.
Press plastic wrap against the surface of the dough and refrigerate dough at least 24 hours (dough can remain refrigerated up to 72 hours).
When ready to bake cookies, scoop golf ball-sized balls of dough onto a cookie sheet lined with parchment or a silicone mat. Bake 6 cookies at a time at 350 degrees for 10-11 minutes, or until edges are golden but centers are still slightly gooey. Allow cookies to rest on the warm baking sheet about 5 minutes before moving to a cooling rack (this will allow the heat from the pan to finish cooking the centers).
Makes about 3 dozen cookies.
Ooh your pictures make me want to eat these again! YUM.
I don’t think I can wait 24 hours before making the cookies! When I want chocolate chip cookies, I want them NOW! 😉