HOLY MOLY I JUST MADE A BATCH OF THE BEST TASTING CHOCOLATE CHIP COOKIES EVER.
While browsing Pinterest, I noticed this recipe which the New York Times deemed their favorite chocolate chip cookie. And they were oh so right people. Maybe it's the combo of 2 different flours or maybe it's the sea salt. Yes, definitely the sea salt. Either way, AH-MAZING!
Preheat your oven now. I'll wait.
They're that good.
The recipe is below. Or you can get it here. C'mon, it's the Holidays, who doesn't want a warm, chewy, chocolatey cookie. You can bet these will be the ones we leave out for Santa! Enjoy!
The New York Times Chocolate Chip Cookies
from The New York Times
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
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 one at a time. 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 and sprinkle with sea salt. Bake for 10-12 minutes.
