Remember what I said a few weeks ago? Well if you don’t, I said we all should eat more cookies. With that in mind, here’s a very popular recipe for the New York Times Chocolate Chip Cookies.
This is the first time I made these cookies so I wanted to make sure I followed the recipe closely with a couple exceptions. I can’t help myself, I always try to do something a bit different to make the recipe my own. Now these chocolate cookies are very special. They are super chocolatey! In this recipe there’s a total of 1 1/4 lbs of chocolate. Can you believe that?
- 2 cups minus 2 tbsp (8½ ounces) cake flour
- 1 & ⅔ cups (8½ ounces) bread flour
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp kosher salt
- 1½ cups (10 ounces) unsalted butter, at room temperature
- 1¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tbsp (8 ounces) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 3⅓ cups (20 ounces) dark chocolate chips, at least 60% cacao content
- Sea salt, for sprinkling