New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies

A long time ago I swore I’d never use those bake-and-break chocolate chip cookies. They’re too sweet and the Nestle Toll House Chocolate Chip Cookies recipe is so darn good and easy. Then I saw the New York Times Chocolate Chip Cookies recipe on the little kitchen. I hadn’t been looking for a new chocolate chip cookie recipe but the blogger claimed they’re good. What’s more, they used bread flour and cake flour; they must sit in the fridge for 24 hours before baking. I was intrigued. But are they better than the classic?

I found the weights for the recipe curious. “2 cups minus 2 Tbsp (8 1/2 ounces) cake flour” and “1 2/3 cups (8 1/2 ounces) bread flour” — they’re the same weight but different if measured by cups? Also I used table salt for in the dough (as opposed to sea salt; I did use sea salt for sprinkling on top though) and semi-sweet chocolate chips (instead of dark chocolate chips).

So were they good? Definitely. Usually with the classic cookies, if I leave them in the oven too long the edges get brown and burnt. These, although the edges were brown, they weren’t burnt and were soft and chewy. They’re just a different kind of cookie than the traditional Toll House ones. Although I didn’t think there was anything especially special about them. It did get me thinking though, what would the Toll House ones taste like with bread and/or cake flour? Or how about these cookies with dark brown sugar instead of light brown? Experiments for another day.

sugars creamed with butter
adding flour
dough with chips
ready to bake
ready to eat

1 thought on “New York Times Chocolate Chip Cookies”

  1. Pingback: Christmas Cookie Recap - Reverberations

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