RECIPE: NY TIMES BEST CHOCOLATE CHIP COOKIES

You better believe these are good.

Nothing is more relaxing than baking cookies. The smell, the warmth, the chocolate… you know how it is. Well I’ve been meaning to make some cookies to eat and to share, and also to freeze and keep on hand for unexpected company. So I of course did some Pinterest research, and found way way down on my treats board a recipe for NY Times Best chocolate chip cookies. With such a prestigious title, I was sold and not disappointed. They are everything you would want in a chocolate chip cookie. Very chewy, but yet still just a subtle crunch as you take that first bite. Sometimes I can’t believe these recipes are given out for free! And, I didn’t even have to double the recipe in order to have tons of leftovers to freeze. Perfect.

See recipe below.

 NY Times Best Chocolate Chip Cookies

2 C minus 2 Tbsp cake flour*

1 2/3 C bread flour*

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

1 1/4 C unsalted butter

1 1/4 C light brown sugar

1 C plus 2 Tbsp granulated sugar

2 large eggs

2 tsp natural vanilla extract

1 bag semi-sweet chocolate chips

Sea salt.

*I just used all-purpose flour

 

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Cream butter and sugars together until very light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add dry ingredients and mix until just combined. Fold in chocolate. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop dough onto baking sheet, sprinkle lightly with sea salt and bake until golden brown but still soft, 10-12 minutes. Cool, and enjoy!

{ original recipe }