I have only now realized that I haven’t uploaded my favorite cookie recipe of all time. This is a total crowd pleaser. Leah showed me this recipe from the New York Times quite a while ago, and I am forever a believer in the power of specialty flours in cookies! This recipe is a must-have for every new baker.
The recipe from the NYT has the measurements for both volume and weight. I prefer to measure this recipe on a scale because I worry about packing when measuring, so if you have a scale, that’s great. If not, check out the original recipe here.
Directions: In a medium bowl, mix together the flour, leavening agents, and salt. In a large bowl, use your electric mixer to cream the butter and sugars until very light and fluffy (~5 minutes). Add eggs, one at a time, and mix well. Stir in vanilla. Add dry ingredients a little at a time, and stir until just combined. Incorporate the chocolate chips. Cover the dough with suran wrap and refrigerate overnight. (I know it sucks to wait, but dear goodness, it’s worth it!) The next day, preheat oven to 350°F. Line your baking sheets with parchment paper. Scoop your dough (~1T balls) onto the parchment paper. Bake for 18-20 minutes. Cool on baking sheet for 10 minutes. Transfer to a wire rack and cool completely…or devour as soon as they are cool enough to not burn your mouth.
*The original recipe says to use special chocolate disks, which I admit are worth it if it’s a special occasion. But since I don’t have much extra money to spend on baking each month, I go for either chunks or chips. And absolutely use bittersweet. I will come after you with a pitchfork if you try to use semisweet.
**Get a small to medium size crystal. And for the record…it is not a good idea to take large-size sea salt in a flimsy plastic bag and bang it against the counter to make the salt smaller…Leah can testify to that. 🙂
These cookies make a beautiful cakey-but-bready consistency that you won’t get from your standard cookie recipe. Make these immediately and often! 😀