The Absolute BEST Chocolate Chip Cookies
I really, really love cookies. In fact, I cannot keep cookies in my house, because I will consume them at an uncomfortably fast rate. The only way I allow myself cookies is if I bake them myself, from scratch. I’m far too lazy to do this regularly so it works out well for me. I was inspired to share my all time favorite cookie recipe after making it for my bookclub. The cookies were a HUGE hit, and it reminded me just how special and delicious they are. This recipe is originally from the New York Times and is a bit fussy, so I simplified it for myself and you to enjoy.
Comment below with your favorite cookie recipe, and if you’ve tried this one!
YIELD 1 1/2 dozen 5-inch cookies
TIME 45 minutes, plus chilling
INGREDIENTS:
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips or disks, at least 60% cacao content
DIRECTIONS
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.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for at least 2 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Bake until golden brown but still soft, 18 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 or frozen, for baking remaining batches.
