Back during my freshman year of high school when I was obsessed with Pinterest, I stumbled across a gorgeous picture of chocolate chip cookies. Underneath the picture was someone's obnoxious headline that went something like this: These are THE BEST CHOCOLATE CHIP COOKIES!!! I saved the recipe hoping to make it sometime soon, but I never seemed to get around to it until now. I went on a trip to visit my sister near the beautiful Lake Erie and let me tell you, there is nothing more beautiful than feeling like you are in paradise as you look over a serene lake with loved ones by your side. Such a calming feeling! Anywho, my sister and I decided that we were going to make these cookies and see if the reviews were true. While we read through the recipe and comments, we found ourselves in fits of laughter from reading some comments such as: "I think this recipe is unnecessarily fussy." or "This recipe should not be categorized as easy" (These cookies are extremely easy to make).
While making these cookies, my nieces and nephew anxiously crowded the kitchen counter in hopes that raw cookie dough would just happen to fall into their little mouths. My niece Lucy is a chocolate fiend. As I was pouring the chocolate chips into the batter she became really upset with me because I didn't give her any chocolate to have her drool over. In the end, she settled for chocolate milk and the movie Trolls. Were these cookies that perfect, scrumptious, sweet, salty, and chocolaty goodness we were hoping for? YES! The recipe calls for a pound and a half of good quality dark chocolate if that's any indicator of how delicious they are. These cookies are the kind of cookies that you hide from anyone and everyone (you better find a good hiding spot now) because these cookies are so addictive that you'll want them all to yourself like a glutton. On my train ride home from visiting, I had every intention of saving the dozen that I brought from Monica's to share with my family, but in the seven hours I was on the train the cookies soon disappeared and to be perfectly honest, I don't regret a single bite.
The New York Times Chocolate Chip Cookies
Adapted from The New York Times
- 2 cups minus 2 tablespoons of cake flour
- 1 1/2 cups of bread flour
1 1/4 teaspoons of baking soda
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of coarse salt
- 1 cup plus 2 tablespoons of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 1/2 pounds of bittersweet dark chocolate cut into bits (60% Cacao)
- Sea Salt to sprinkle (ESSENTIAL)
1.) Sift flours, baking powder, baking soda, and salt into a bowl and set aside.
2.) Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3.) When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4.) Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still 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. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin (Or wait for them to age like I did... they taste better with age).