Ok, so I’m guessing that these are looking EXTREMELY BOMB because I’ve been on this sugar/carb free diet for almost 6 weeks, but GOD DAMN (sorry God, but you know they look amazing and you would eat them in heaven if you could or can) these look good.
NY Time rates them as THE BEST Chocolate Chip Cookies, so you know they can’t be too shabby, but I’m dying to try them and thanks to I am Baker and How Sweet it is food blogs, I am having me some major sugar cravings right now.
I’m trying to add more food-esq aspects to my blog, such as baking, cooking, dining at home, best places to eat, new hot spots, etc… only things that are THE BOMB RAP SONG, will make the cut and what better way to start off with How Sweet it is and her delectable chocolate chip cookies, a classic treat that we all always love.
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.