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Saturday, February 4, 2012

Chocolate Chip Cookies

This week I made the famous New York Times Chocolate Chip Cookies!

They were so yummy and magical Noel and I decided we had to start a blog just so we could tell the world. We also plan to tell you about all our random adventures! Hope you enjoy :)
The New York Times Chocolate Chip Cookies
makes about 18 3-inch cookie 

  • 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

  1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
  2. 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.
  3. When ready to bake, preheat oven to 350.
  4. Drop spoonfuls of dough onto baking sheet, press lightly to flatten the dough, and sprinkle with sea salt. Bake for 10-12 minutes, or till light golden brown at edges.

Based on my experience, the cookies really do taste better after the dough has been refrigerated for 24-36 hours. Don't skip this step! It's worth the wait.

Next time I plan to make these delicious cookies extra special by making them larger (at least 5" in diameter) and using Valrhona Feves, instead of traditional chocolate chips. These special chips will create luxurious layers of chocolate throughout the cookies, making them even more decadent!

- Jamie

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