I loved the deep caramel-y flavor of the NY times cookie due to the overnight chill, so I thought I’d try the Baked chocolate chip cookie recipe that calls for the same thing. I halved the recipe, and my first few cookies came out flat. I added a big tbsp of flour and re-mixed, and they came out much better. Great buttery texture, nice and chewy with a slightly crispy edge (just barely), and a dark yummy flavor. I actually bought the dark brown sugar instead of subbing light brown. One note – the cookbook authors stated to use slightly cold butter, which I did not do. They suggest taking the butter out of the fridge, measuring all of the ingredients, and then the butter should be good to use. I found the recipe on Sweet Pea’s Kitchen. I only used 1 cup of chocolate chips.
Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 2/3 cups (16 ounces) semisweet chocolate chips
- In a large bowl, mix flour, salt, and baking soda and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
- Cover the bowl tightly and place in refrigerator for 6 hours.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- Use your hands to shape into 2-tablespoon-sized balls. Place on prepared baking sheet, 1-inch apart. Bake for 12-14 minutes until edges are golden brown and the tops just start to darken.
- Remove baking sheet from the oven and cool on a wire rack for 5 minutes. Transfer the individual cookies to the wire rack to cool completely.
Source: Baked: New Frontiers in Baking