I pinned this recipe a long time ago. It says it's the New York Times favorite chocolate chip cookie recipe, but unbeknownst to me, the blogger actually did not copy it carefully. When my first batch was in the oven, I looked up that lauded recipe as part of some blog post research and found that it uses special dark chocolate disks and is sprinkled with sea salt. These things happened to be missing from the ingredient list I read and the recipe I followed. She adapted it according to what she had on hand. Follow her lead, make it work for you. Nonetheless, the cookies turned out very well. They were delicious. It drove me up the wall to make the dough one day and then wait 24 hours to bake them. I might do the whole two-day thing again. I might not. I suppose the cookies weren't as flat as the ones from a Betty Crocker bag mix. I will use (or adapt from) this recipe again.
Chocolate Chip Cookies
2 c. minus 2 tbsp. cake flour
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. plus 2 tbsp. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/4 lbs. semi-sweet chocolate chips (I used one bag of morsels.)
1. Sift flours into a bowl. Add baking soda, baking powder and salt into same bowl and set aside.
2. Add butter to another bowl. Pour in the two kinds of sugar and cream together until fluffy. (I used a hand mixer. I also dream of a red KitchenAid stand mixer...}
3. Add eggs. Stir in vanilla extract.
4. Add dry ingredients a bit at a time. Mix until just combined.
5. Add chocolate chips and stir.
6. Cover bowl and refrigerate for 24 hours.
7. Take dough out of refrigerator. Preheat oven to 350 degrees F.
8. Drop spoonfuls or ice cream scoopfuls of dough onto cookie sheet (After sitting in the fridge, the dough is tough.)
9. Bake for 10-12 minutes. (I think mine were perfect at 11.)
10. Let cool on a rack.
Enjoy! Buon appetito!