We love cookies at our house and my daughter Lucie's favorite by far is the classic chocolate chip. We decided to give this Chocolate Chip Cookie recipe from the New York Times a try to see if they're really the best EVER. And I have to say... they are pretty tasty and definitely worth the little bit of extra effort!
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
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. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refridgerate 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.
Do you have a favorite go to cookie recipe? Or a fun fall cookie recipe? We'd love to hear what it is. Or if you're feeling like experimenting, give these chocolate chippers a whirl and let us know how they turn out!
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