About a week ago, I saw a retweet of a link and the title was NY Times Chocolate Chip Cookies….I’m always on the quest for a really good Chocolate Chip Cookie recipe, so naturally, I clicked on it and it took me to The Perfectionist.
After reading the recipe, knew right away…These were the cookies I was looking for, I could feel it!! And due to my lack of chocolate chips (even I run out of chocolate chips sometimes), I couldn’t make them right away…but I did make them eventually…YAAAAAY is an understatement!! This is my newfound favorite chocolate chip cookie recipe! Everyone that has tasted these would agree :))
In a medium sized bowl, sift the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine the sugars and butter. (The original recipe calls for light brown sugar. Half way through making them, I realized my light brown sugar was running low so I used a bit of dark brown sugar)
Beat the sugars and butter until smooth and creamy. Add the sifted flour mixture and beat until just combined. Add the eggs and beat; stir in the vanilla. Finally, add the chocolate chips and mix with a rubber spatuala until evenly distributed.
Option 1: Roll into 1 1/2 – inch balls and chill in the fridge for at least half an hour (what The Perfectionist does).
Option 2: Wrap cookie dough in plastic wrap or place in a plastic bag and chill in the fridge for not less than 24 hours (what NY Times does).
(or you can just bake them right away and eat them right away…I won’t tell ;))
Chilling the cookie dough adds to the chewiness (or that’s what I’ve read from The Perfectionist) :))
Place cookie dough balls on a lined baking sheet about 2 1/2 – inches apart. I wasn’t sure how much they would expand and I didn’t want to risk a mess, so I baked them 6 at a time..and it’s good that I did..because they would have expanded into each other :))
Cool the cookies on a the baking sheet or tray for 10 minutes before moving them to the cooling rack. The cookies will puff up while baking, but they will deflate once out of the oven..don’t be surprised :))
- 2 2/3 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- a pinch of salt
- 1/2 cup + 2 tablespoons castor sugar
- 1 3/4 cups light brown sugar
- 2 1/2 sticks unsalted butter, softened at room temperature
- 2 large eggs
- 2 1/2 teaspoons vanilla
- 3 cups semi-sweet chocolate chips
- In a medium sized bowl, sift the flour, baking soda, baking powder and salt; set aside.
- In a large bowl (or the bowl of a stand-up mixer), beat the sugars and butter until smooth and creamy – about 3 minutes on medium/high speed.
- Add the eggs one at a time and beat until well combined.
- Stir in the vanilla.
- Add the sifted dry ingredients and beat until just combined.
- Finally, add the chocolate chips and mix with a rubber spatula.
- At this stage you can choose to do one of the following: Roll into 1 1/2 – inch balls and chill in the fridge for at least half an hour or Wrap the cookie dough in cling-film or a plastic bag and chill for 24 hours (this is what it says on the NY Times version of the recipe).
- Preheat oven to 175 degrees C (350 degrees F). Line a baking sheet or tray with parchment paper.
- If you chilled the cookie dough as a whole, roll into 1 1/2 – inch balls and place on a baking sheet about 2 1/2 inches apart. (if you already rolled them before, just place them on the baking sheet about 2 1/2 inches apart).
- Bake for 10 – 12 minutes
- Remove from oven and let cool on the baking sheet for about 10 minutes before removing them to a rack…or eating them!!
Enjoy with a cold glass of milk! :))