New York Times Best Rated Chocolate Chip Cookies!
This recipe has been floating around for the past year or so. By far my favorite. I changed a few things for my taste buds. I omit the white sugar and double the brown sugar and I use less salt. I will never use another traditional chocolate chip recipe!
Ingredients:
2 1/4 Sticks of softened butter
2 1/2 Cake Flour
1 3/4 Bread Flour
1 1/2 Tsp Baking Soda
1 1/4 Tsp Baking Powder
1/2 Tsp Coarse Salt
2 Cups Brown Sugar
2 Eggs
1 Tbsp Vanilla
1 Cup Milk Chocolate Chip
1 Cup Coarsely Chopped Dark Chocolate
Directions:
Preheat oven to 350 degrees.
Mix together softened butter and sugar. I use an electric mixer for 3 minutes. Add eggs one at a time and the vanilla. Mix together dry ingredients before slowing adding to the butter/sugar mixture. DO NOT OVER MIX. The more you mix the dough the flatter your cookies will be. Add in your chocolate. I use a large spoon so I do not over mix. I just fold the dough a few times. Drop spoonfuls of dough 2 inches apart on an ungreased baking sheet. You can add a sprinkle of course salt if you would like at this point. This is a little too salty for my taste. Bake about 7-8 minutes. I pull the cookies out as soon as I see them browning on the edges. They will still look under cooked, but if you wait for the top to brown they will be crunchy. Let cool for a few minutes then transfer to a cooling rack or on some parchment paper. Enjoy!
Ingredients:
2 1/4 Sticks of softened butter
2 1/2 Cake Flour
1 3/4 Bread Flour
1 1/2 Tsp Baking Soda
1 1/4 Tsp Baking Powder
1/2 Tsp Coarse Salt
2 Cups Brown Sugar
2 Eggs
1 Tbsp Vanilla
1 Cup Milk Chocolate Chip
1 Cup Coarsely Chopped Dark Chocolate
Directions:
Preheat oven to 350 degrees.
Mix together softened butter and sugar. I use an electric mixer for 3 minutes. Add eggs one at a time and the vanilla. Mix together dry ingredients before slowing adding to the butter/sugar mixture. DO NOT OVER MIX. The more you mix the dough the flatter your cookies will be. Add in your chocolate. I use a large spoon so I do not over mix. I just fold the dough a few times. Drop spoonfuls of dough 2 inches apart on an ungreased baking sheet. You can add a sprinkle of course salt if you would like at this point. This is a little too salty for my taste. Bake about 7-8 minutes. I pull the cookies out as soon as I see them browning on the edges. They will still look under cooked, but if you wait for the top to brown they will be crunchy. Let cool for a few minutes then transfer to a cooling rack or on some parchment paper. Enjoy!
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