The New York Times Chocolate Chip Cookies from Kelly
- 2 cups minus 2 tablespoons (8 1/2
ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
*I only used all-purpose flour for my recipe.
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted
butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces)
granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds chocolate chips {I use semi-sweet}
Instructions
- {Warm butter to room temperature or
slightly melty.}
- Sift flours, baking soda, baking powder
and salt into a bowl and set aside.
- Cream butter and sugars until light and
fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed
and add dry ingredients slowly, mixing until just combined. Fold in
chocolate chips. Refrigerate dough for 24-36 hours. {I don’t refrigerate
the dough}
- When ready to bake, preheat oven to 350.
- Drop spoonfuls of dough onto baking
sheet. Bake for 10-12 minutes. {I use an ice cream scoop to drop dough,
then divide the scoops in half and roll them into balls.}
6.
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