I was on Pinterest the other day and came across a pin for what the New York Times claimed was the best Chocolate Chip Cookie recipe. I immediatly pinned it and made a mental note to make them soon. Not only have I had a rough few weeks and decided I deserved cookies, but I am always searching for a great chocolate chip cookie recipe. I’ve made many and they are never quite perfect. These were delicious.
I’m going to hold on to this as my new staple chocolate chip cookie recipe. They were so good and they make a ton. Enjoy!
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 used all purpose flour for this part.)
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
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.
Enjoy with a cold glass of milk or a little scoop of ice cream.