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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

New York Times Best Chocolate Chip Cookies Recipe

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This recipe for New York Times Best Chocolate Chip Cookies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C cake flour minus 2 Tablespoons
1 2/3 C bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks unsalted butter
1 1/4 C light brown sugar
1 C sugar plus 2 Tablespoons
2 eggs
2 tsp vanilla
16 ounces Ghirardelli 60% baking bars chopped
Sea salt
Directions:
Directions:
Preheat oven to 350º

In large bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.

Using stand mixer, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each. Add in the vanilla. On low add dry ingredients, mixing until just combined. Add in chopped chocolate and mix on low just until distributed. Cover and refrigerate 24-36 hours.

Using large cookie scoop, roll into balls and sprinkle with sea salt.

Bake 9-12 minutes or until just golden. Let cool on baking sheet for 5 minutes. Transfer to wire rack to cool completely.
Number Of Servings:
Number Of Servings:
Makes 3 dozen

 

 

 

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