A lot of people claim their chocolate chip cookie recipe is the best. I’m here to test them out for you and compare the famous New York Times Chocolate Chip Cookies to some other popular recipes on the internet!
- 2 cups minus 2 tbsp of cake flour
- 1 2/3 cups of bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 pounds bittersweet chocolate disks (I used chocolate chunks)
- Sea salt for sprinkling
1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
2. Cream butter and sugar together until light and fluffy, about 5 minutes.
3. Add eggs, one at a time. Mix well after each addition.
4. Stir in the vanilla.
5. Add dry ingredients and mix until combined.
6. Add chocolate chips and mix without breaking them.
7. Wrap in plastic wrap and refrigerate for 24 to 36 hours.
8. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
9. Scoop 6 3.5 oz mounds of dough onto the cookie sheet. Sprinkle lightly with sea salt and bake until golden, but still soft, 18 to 20 minutes. (To make smaller cookies, as I did, make balls of dough about 1-2 tbsp in size and bake 8-10 minutes. I also did not use the sea salt.)
10. Transfer sheet to wire rack for 10 minutes, then remove and allow to cool. (For the smaller cookies, I removed the cookies from the cookie sheet after only a couple minutes.)
- Serving Size: 1 Cookie
- Calories: 347
- Sugar: 29.3 g
- Sodium: 318.2 mg
- Fat: 17 g
- Carbohydrates: 47.1 g
- Protein: 4.4 g
- Cholesterol: 40.8 mg
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