New York Times Chocolate Chip Cookies

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Today is Ben’s and my anniversary, celebrating two years of adventures together. We decided to go to the Science Museum here in London today to check out a special exhibition they were hosting called “ZombieLab”, followed by a special screening of the new film Warm Bodies. While the exhibition turned out to be a bit of a bust, the movie was a lot better than what we had expected. We laughed a ton!

Knowing I wouldn’t have a lot of time to bake this weekend, I decided to make something simple: chocolate chip cookies. Now, normally when it comes to this classic treat, I stick to the Toll House original recipe. It’s what my mom always made, it’s what I’ve always made and it’s never failed us. Or anyone for that matter.

But a few of the food blogs I read all posted the same recipe for chocolate chip cookies. And a quick Google search reveals that just about every food blog completely exploded over these cookies: the New York Times chocolate chip cookie recipe.

After a quick read of the recipe, it seemed like a good idea. Mix the dough and let chill for 24 hours – meaning that I would have cookie dough ready and waiting for when we got home tonight so that we could have some fresh, warm cookies and milk.

I must say, these cookies are good. They puff up quite nicely, and the sea salt gives them a bit more flavor that the Toll House recipe. However, they aren’t as soft as the usual ones and are quite dense. So, while delicious, I may just stick to my old standby next time.

Try this recipe for yourself and let me know which recipe you prefer!

Ingredients

  • 2 cups + 2 Tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse sea salt
  • 1 1/4 cups (287 grams) unsalted butter
  • 1 1/4 cups brown sugar
  • 1 cup + 2 Tablespoons sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups chocolate chips

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Directions

1. Sift together the two flours, baking soda, baking powder, and salt into a large bowl and set aside.

2. In the bowl of your mixer, cream the butter and sugars until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce the speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop the chocolate pieces in and incorporate them. Press plastic wrap against the dough and refrigerate for 24-36 hours.

3. When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with baking paper and set aside.

4. Scoop the dough into balls that are slightly larger than a golf ball and place them on your baking sheet. Sprinkle them lightly with sea salt and bake until golden brown and soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

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