The New York Times Chocolate Chip Cookies

"I don't like chocolate chip cookies but these are good!" "These are the best cookies I have had" "They are so good I am going to have another one" Those are just a few comments I received from people who tried these cookies. I have made plenty of chocolate chip cookies in my day and also tried many different recipes. I don't know if it is the chilling of the dough or using cake and bread flour that make these so irresistible. The only hard part is waiting for the dough to chill and not eating it in the process! If you have people in your family that like chocolate chip cookies I would definitely recommend this recipe for The New York Times Chocolate Chip Cookies.

Just waiting to be dunked in that glass of milk

First you want to sift the dry ingredients together. Which I just have this metal strainer that I use and it works just perfect!

Using a mixer with a paddle attachment cream butter and sugars until  light and fluffy-about 5 minutes and add eggs one at a time. Stir in vanilla

Fold In Nestle Milk Chocolate Chips 

Now here comes the hard part cover with plastic wrap and refrigerate for 24-36 hours

After I sat down on the couch all I could think of was the sugary chocolaty cookie dough screaming my name in the fridge. When I was growing up and made chocolate chip cookies often my mom would always yell at me for eating the dough "Your gonna get sick" Never happened so I still eat it!! MMMM

After your agonizing 24-36 hours it is time to bake them in a 350 degree oven.

The original recipe calls for bigger cookies but I just used my trusty cookie scoop and filled it full.

Also, sprinkle the dough with sea salt and bake for 10-12 minutes

As your strolling down looking waiting and drooling to see the end product I throw this picture in? 

Well Flash here was doing the same he was hoping and praying that I would drop some crumbs. Sorry buddy not this time.

TaDa and 3 days later your cookies are ready!!!

Believe me they are totally worth the wait. I used this glass of milk for my pictures and then asked my husband if he wanted some milk and cookies? No hesitancy there and I think he had to use about 5 cookies to get rid of the milk! 

New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

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 natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content 

Sea salt. (I just used Nestle Milk Chocolate Chips and it was delicious)

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop  mounds of dough (the size of generous golf balls) onto baking sheet cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes (or 10-12 if making smaller cookies) Transfer cookies to a wire rack for 10 minutes. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a BIG glass of milk.
• Yield: 1 1/2 dozen 5-inch cookies.

I also just bought this chalk board cookie jar at Pier1  so I can change the name on the outside so everyone knows what kind of cookies are in the jar.