The New York Times picked this recipe as their favorite chocolate chip cookie recipe. I’ve been seeing these on a lot of blogs so I decided if they lived up the the hype.
The totally did. These cookies are amazing.
They’re soft and chewy and a perfect balace of chocolate chips. This is officially my go-to chocolate chip cookie recipe.
Perfect Chocolate Chip Cookies
(from i am baker)
2 c. minus 2 T. (8 1/2 ounces) cake flour
1 2/3 c. (8 1/2 ounces) bread flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 c. (10 ounces) light brown sugar
1 c. plus 2 T. (8 ounces) granulated sugar
2 large eggs
2 t. 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. Refrigerate dough for 24-36 hours.
When ready to bake, preheat oven to 350F degreese.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
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