January 9, 2012

Chocolate Chip Cookies!

Made these last night - YUM! Thought I'd try a new recipe I found on PINTEREST. It says the New York Times voted this the best recipe. I found them amazing, but a wee bit too sweet, so next time I will take out a bit of the sugar. Other than that, they were WONDERFUL! I used both milk and semi-sweet chocolate - heavier on the milk chocolate, and I did not refrigerate them for the "24-36 hours" - ha, ha! Who can wait that long??????? Anyway, here is the recipe:

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake

1 2/3 cups (8 1/2 ounces) bread flour

*You CAN use just all purpose flour, but I did use cake flour & 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

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

*I used milk and semi sweet chocolate

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 350.

Drop spoonfuls of dough
onto baking sheet. Bake for 10-12 minutes. (DON'T over-bake).


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