Never in a million years did I think that one of my favorite recipes would come from the NY Times! The Times claimed that this recipe is the BEST chocolate chip cookie recipe and our entire house, Mini K's class, my office, Mr. G's office and our neighbors agree. I am pretty sure the flour is the secret.
I have altered it by using dark chocolate chips, heath bar pieces and mini m&m's instead of regular chocolate chips and am convinced it is the cookie dough base that is winner!
I believe in sharing, especially when it involves calories!
2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons course salt
2 1/2 sticks of unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds (yes POUNDS) chocolate chips (Iusually do half milk and half semi-sweet)
Sift flours, baking soda, baking powder and salt together and set aside.
Using a mixer cream the butter and sugars for about 5 minutes. Add eggs. Stir in vanilla, and begin adding the dry ingredients slowly. Add in chocolate chips.
Now the dangerous part...refrigerate the dough for 24-36 hours...I suggest locking up ALL of your spoons!
Heat oven to 350 degrees.
For gooey dough like cookies bake for 8 minutes, for a more crunchy cookie bake for 11-13 minutes.
I usually take half of the batter and freeze it.
Cookie dough is a great hostess gift if the party is at someone's house. Place the cookie dough in a cute container. I prefer old fashioned white ice cream pints. Fill pint with cookie dough and place a gift sticker on top.
Last year our stickers said:
Chocolate Chip Cookies For Santa's Helpers
Bake at 350 for 10 minutes and serve with milk!
Sweetest Holiday Wishes!
The Grove Family