The Best Chocolate Chip Cookies Ever!
On my last post, we featured some really amazing Paleo chocolate chip cookies that I made for one of my friends while we were having a movie night. Before our “Gluten Free” cookie extravaganza started I was making my go-to for chocolate chip cookie goodness. They are best known as the New York Times Chocolate Chip Cookies. The beauty about these cookies is that they are a sink-your-teeth-in-chocolate thickness. A little bit cakey and a whole lot perfection.
Now a few things to note, my recipe only uses All-Purpose flour, which lends to it’s more cakey texture. The original recipe calls for cake flour. Since I didn’t have cake flour the first time I made these, I went straight All-Purpose and haven’t looked back since. The other thing to know is that the cookie dough requires 24 hours or “resting” time. That gives the gluten time to chill out and stop being so uptight. Just kidding, but in all seriousness, as you work with flour – adding in moisture and working it into a dough – the gluten strands in the dough starts to contract as the proteins are working around and realigning due to this added moisture. Since Food Science was not my major, we will leave it at that. Resting allows the gluten to relax, resulting in a softer cookie. So plan ahead when making these cookies and allow for about 26 hours of prep and rest time before baking.
- 2 cups, minus 2 tablespoons (8 1/2 oz) cake flour
- 1 2/3 cup (8 1/2 oz) bread flour
- Note: I used all purpose flour for my recipe
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups (3 sticks) unsalted butter, brought to room temp
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds semisweet 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 350.
- Drop spoonfuls of dough onto baking sheet.
- Bake for 12-15 minutes. Rotate your pans 180 degrees half way between cooking
- To add a little something extra, I like to sprinkle a tiny bit of sea salt right before baking. It’s amazing.
- Optional: Use half semisweet chocolate chips and half white chocolate chips in place of all semisweet chocolate chips
