Tuesday, September 4, 2012

NY Times Chocolate Chip Cookies

This has been on my must try recipe list for awhile. So when I saw it posted on the 52 adventures kitchen blog I had to try it. I used peanut butter chocolate chips instead of plain chocolate chips. This is a great recipe because it makes a ton of cookies and definitely adding it to my christmas cookie list. The dough has to be chilled for 2 days before being made.

  • 2 cups cake flour
  • 1 2/3 cup bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 2 1/2 sticks butter
  • 1 1/4 cups light brown sugar
  • 1 cup + 2tbsp sugar
  • 2 lg eggs
  • 2 tsp vanilla
  • 10 oz chopped bittersweet chocolate
  • 10 oz chocolate chips (any kind you have on hand, I used choc peanut butter, you can use semisweet, mini, etc)

  1. Combine both types of flour with baking soda and baking powder and salt, set aside.
  2. Cream butter with both types of sugar in your mixer
  3. Add eggs, stir till combined, add vanilla.
  4. Slowly add in flour mixture and stir just till combined.
  5. Stir in chocolate
  6. Place dough in bowl, cover tightly with plastic wrap (have wrap touch top of cookie dough)
  7. Refrigerate for 2 days
  8. When ready to make cookies preheat oven to 350.
  9. Prepare baking sheets and roll dough into balls (I made mine about the size of a golf ball)
  10. Depending on the size of the balls you can get up to 5 dozen with this recipe.
  11. Depending on your oven bake 10-14 minutes (check after 10 minutes)
  12. Cool on wire racks

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