There is a reason The New York Times rated this Chocolate Chip Cookie recipe as it’s favorite. It’s chewy, sweet and intensely chocolaty. It’s perfection!
Typing hurts. My body is screaming at me, “Correct me if I’m wrong, but did you support your full body weight on your elbows and then jump back to a plank after not practicing yoga in 3 years?!! You overzealous fool!” Yoga I missed you. Getting back into yoga calls for a celebration! How better to celebrate than by baking Chocolate Chip Cookies? The best (and most important part for my sore back) is that my stand mixer can do all the hard work! One bite of these chocolate chip cookies and even the Wedding Fairy had to admit they are exceptional! She is thankfully being silent while I eat “just one more”! I had to make sure the taste didn’t drastically alter after cooling…right?
I have a chocolate chip cookie Pinning problem: I have waaaay too many chocolate chip cookies pinned on Pinterest for one girl to make in a lifetime. As I was scrolling through my boards looking for the perfect one to try next, I noticed a theme. Half of them were different iterations of The New York Times recipe. If it was that good, then I had to try it! My fiancé and I are so glad we did! They are chewy and sweet and delicious. And the dough freezes nicely for baking later!
“Wait one minute!” you might be thinking, “Didn’t you just post chocolate chip cookies?”. And you would be correct. I did just post these and these, but to be fair, can one have too many chocolate chip cookie recipes? I have this compulsion to try new recipes all the time, and these were so good that I couldn’t wait to share!
1 2/3 cups (8 ½ oz) bread flour (I used All-Purpose – For Shame!)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
1 ¼ cups unsalted butter
1 ¼ cups (10 oz) light brown sugar, lightly packed
1 cup plus 2 tablespoons (8 oz) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ¼ pounds semi-sweet chocolate chips (I used ~1 lb Ghirardelli and it was plenty chocolaty)
Preheat oven to 350°.
Sift dry ingredients together and set aside.
Cream butter and sugars until light and fluffy. Beat in eggs one at a time and scrape bowls after each addition. Stir in vanilla. Stir in dry ingredients in three additions, mixing until just combined. Stir in chocolate chips.
The original instructions say to refrigerate dough for 24-36 hours, but I don’t make chocolate chip cookies because I want one in two days. No, I make them because my fiancé and I have no more frozen dough balls and we want cookies now. So I can assure you that if you make these cookies without refrigerating them, no one will know. They are still delicious. Were they even better the next day after some refrigeration? You bet.
Drop spoonfuls of dough onto parchment covered baking sheet and sprinkle with sea salt. [Confession: I forgot the sea salt. I, too, fall pray to the temptation of not reading all the directions prior to baking. It’s a bad plan. Just saying.]
Bake 9-12 minutes. I like to start checking at 8. Better to be safe than sorry