The Only Chocolate Chip Cookie Recipe You Need


I hate making cookies, especially chocolate chip. I can never seem to get the right shape, and they rarely taste as good as I had hoped. These, however, are perfect. The NY Times recipe is the only chocolate chip one I will ever use.


My pictures are not very good, I’m sorry. I nearly didn’t post but decided these need to be shared with the world once more.
The only bad thing is that the dough must chill for at least 24 hours (the longer the better–I like to make them in batches over three days, and the last always tastes the best). However, this makes so much dough that you’ll have plenty to snack on while you wait to bake.

Chocolate Chip Cookies from The New York Times

2 cups minus 2 Tbs (8 ¼ oz.) cake flour (This is when an simple kitchen scale comes in handy–I use mine all the time!)
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp coarse salt
1 ¼ cups unsalted butter
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbs (8 oz.) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 ¼ pounds bittersweet chocolate disks/chips (recommended: at least 60% cocoa)
Sea salt, for sprinkling (optional)

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

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Gently stir in chocolate pieces. Press plastic wrap against dough and refrigerate for at least 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

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

Shape into small rounded spoonfuls, pressing down gently (as pictured above). Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes.

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.


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