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.