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The New York Times Chocolate Chip Cookies
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| 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 only used all purpose flour for my recipe. | |
| 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 |
*I used milk and semi sweet chocolate, then also went back and added Reece’s peanut butter 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.
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