Or maybe thank me?
I think I discovered the secret to eating only one cookie in a sitting.
Okay, maybe two cookies.
Three tops.
Just dip half of it in chocolate.
And yes, of course I used milk chocolate.
To me, milk chocolate is the only way to go. Dark chocolate is… okay. I’m not a huge fan. I’m sure that says something about me in the “foodie” and “tastebuds” department, but guess what? I don’t care. Give me milk chocolate or give me none.
Well, that’s a lie. I’d still probably take dark over nothing. I’m weak.
So I guess you want a recipe for the chocolate chip cookies?
They definitely aren’t my own. For the last year I have been obsessed with the New York Time’s chocolate chip cookies.
I can’t even make any other recipe. They are just so delicious.
Mr. How Sweet concurs.
He’s never really come out and told me that, but I can sense it.
You know, since he stands over the sink shoveling 7 cookies in his mouth with a Diet Coke in hand and everything.
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. (The original recipe calls for larger cookies and a longer bake time, but I use a bit less dough and shorten the time in the oven.
Lesson learned: chocolate-dipped cookies are much more rich and satisfying than non-chocolate-dipped cookies.
But I still manage to eat more than one. Shocking, I know.
{ 119 comments… read them below or add one }
← Previous Comments
You cook all the wonderful recipes for delicious
I want to ask you this cookie contains two types of flour do you mean flour with cake flour, canned vanilla flavors as periwinkle, and so on and what is bread flour
Is it necessary to choose from two types of flour or flour that normal for all uses
I hope the answer to my question because I am eager to make a cookie recipe that it’s more than wonderful
Sprinkling salt on top? Doesn’t it make the cookies salty?
They’re amazing looking, but I want mine chubbier. Any suggestions for a bigger, taller cookie? I’ve
made the NYT recipe and it’s d’lish…chewy, crispy edges, all those good things, but not tall enuf.
I’ve made these two times, and the second time I made a batch with King Arthur Bread Flour (the first batch was made with a generic bread flour from a bin). Surprisingly, the second batch was not as light and chocolatey-gooey as the batch made with the generic flour :/.
i really like the idea of the chocolte around the sides. looks soooo good
Just entered the world of blogging and am swooning over these chocolate chip cookies. Beautiful.
Chocolate Santa beards
These are one of my faves too, the only ones to top these are the triple chocolate ones I discovered about a month ago.
http://trialbyfirewin.blogspot.com/2011/12/triple-chocolate-chip-cookies.html
← Previous Comments
{ 5 trackbacks }