Chocolate Chip Cookies

I first saw these cookies over on Miss Gorgeous Jessica’s awesome food site, How Sweet It Is. She posts the most amazing recipes and seriously makes me want to be a better woman.

Anyway, I knew I wanted to try these cookies as soon as humanly possible.

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They are good. Really, really good. There is a reason the New York Times picked them as their favorite chocolate chip cookie recipe.

I, of course, did not have all the suggested ingredients on hand, so improvised a bit.

I can only imagine how good they would be if I actually followed the recipe!

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Chocolate Chip Cookies

Ingredients

  • 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.

Instructions

  1. Sift flours, baking soda, baking powder and salt
  2. into a bowl and set aside.
  3. Using a mixer with a paddle attachment, cream
  4. butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly,
  5. mixing until just combined. Fold in chocolate chips. Refrigerate dough for
  6. 24-36 hours.
  7. When ready to bake, preheat oven to 350.
  8. Drop spoonfuls of dough
  9. onto baking sheet. Bake for 10-12 minutes.
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http://iambaker.net/chocolate-chip-cookies/


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These cookies would be ideal for any upcoming bake sales you mightbe asked to donate too.


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And would certainly be ideal to make for your very super smart extra special children.

Or yourself.

Just sayin.


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I hope you try them!

*****

First time here?

You might want to check out my world famous original Rose Cake.

(Video Tutorial : Four minutes long and a fully frosted cake… it’s really that easy!)

or how about the heart cake that was featured on Martha Stewart?

Feeling happy and love color?  Check out the Rainbow Pancakes that caused a National stir.

Hope you find something you like!

 

Comments

  1. Maryann says

    Hi,
    These do look great.. but can you please tell me if you use just all purpose flour, how much exactly is the amount?
    thanks so much.
    Maryann

  2. says

    These look absolute amazing. I’m surprised at the amount of vanilla extract. Almost every chocolate chip cookie recipe I’ve ever seen calls for 1 tsp, but I’ve never really noticed the vanilla in any of those.

    Have you tried freezing the dropped dough before baking to see if they stay taller?

  3. Michaeleen says

    I consider myself a good baker, but these cookies have risen me to a whole new level!

    I have made these several times after discovering it on your blog. I think they are the best ever! I followed the original recipe with the recommended flours. I think the difference is that it gives the cookie a different texture, which I like. Light and chewy is the best way to describe it. I’m sad when I think of making them and I don’t want to wait to let the dough rest. I haven’t tried baking them right away, but I don’t want to ruin a good thing.

    Thank you for sharing they are out of this world!

  4. Mallory says

    HELP! How come my cookies NEVER spread? It doesn’t matter what recipe I use. I thought for sure that by the looks of your cookies this would finally be the time I got flat cookies, but nope, they poof up instead of out. I only refrigerated them for 12 hours, could that be the problem? I’ll leave the rest of the dough in the fridge for another 12 hours to see if that helps. Suggestions?

    • Lori says

      As soon as you take them out of the oven, lift them into the air by the tin foil and drop them onto to the counter. They lose the puffiness but keep the gooineyness.

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