Definitely going to be trying this cookie recipe next, although I probably wont chill it for 24hours like it says…)
Some Kitchen Stories: the all time best chocolate chip cookie recipe (I love the photography of this blog, also they make cool desktop-calendars)
Chocolate Chip Cookies via The New York Times (July 2008) Makes: 1 and 1/2 dozen of 5-inch perfectly round cookies Note: This dough will need 24 hours to CHILL. Ingredients 2 Cups minus 2 TBsp of cake flour Prepare Day Before 1. Sift flours, baking soda and power, salt into a bowl. Set aside. 2. Cream butter and sugars together until very light (5 minutes or so). 3. Add eggs, one at a time, and mix well after each addition. 4. Stir in the vanilla. 5. Reduce spped to low and add dry ingredients, mixing until just combined (5 to 10 seconds). 6. Drop chocolate in and incorporate them. 7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Can be refrigerated for up to 72 hours.) Day Of 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Scoop 6 mounds of dough (the size should be slightly larger than a golf ball) onto baking sheet. 3. Sprinkle lightly with sea salt. 4. Bake for 18 to 20 minutes, until cookies are golden brown by soft. 5. Transfer sheet to a wire rack to cool for 10 minutes if you can wait that long. Let’s be honest here.
1 and 2/3 Cups of bread flour
1 and 1/4 tsps of baking soda
1 and 1/2 tsps of baking power
1 and 1/2 tsps of coarse salt
2 and 1/2 sticks (or 1 and 1/4 cups) of unsalted butter
1 and 1/4 Cups of light brown sugar
1 Cup plus 2 TBsps of granulated sugar
2 large eggs
2 tsps of natural vanilla extract
1 and 1/4 pounds of bittersweet chocolate chips, disks or feves (I know right? A feve?) of at least 60% cacao content
Sea salt
