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October 26, 2011

The New York Times #1 Chocolate Chip Cookie Recipe


You have likely seen this recipe pinned and repinned around pinterest millions of times.  But is this chocolate chip cookie recipe really all its cracked up to be?

Fine! Twist my arm! I will test it! But only if you force me!

Recipe from I Am Baker 

Ingredients: 
-2 cups minus 2 tablespoons of cake flour
-1 2/3 cups bread flour
-1 1/4 tsp. baking soda
-1 1/2 teaspoon baking powder
-1 1/2 teaspoon salt
-1 1/4 cup unsalted butter (2.5 sticks)
-1 1/4 cup light brown sugar
-1 cup plus 2 tablespoons granulated sugar
-2 eggs
-2 teaspoons vanilla
-1 1/4 pound chocolate chips

Directions
(1) Mix flour, baking soda, baking powder, and salt into a bowl and set aside.
(2) Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy.  (3) Add eggs and vanilla and stir.
(4) Add dry ingredients slowly, mixing until combined.
(5) Add chocolate chips
(6) Refrigerate dough for 24-36 hours
(7) Bake on cookie sheet at 350 degrees for 10-12 minutes

Conclusion
I was disappointed in the fact that my cookies didn't look at all like the cookies everybody pinned:

Source: None via DuolyNoted on Pinterest

{compare to above}

I have yet to be able to ever succeed in making a flat cookie.  No matter what recipe I use, all my cookies always turn out fluffy.  So once again I have fluffy cookies.

Also, why did they need to be refrigerated?  Talk about delayed gratification...

But did they taste good?

Well they had 2 1/2 sticks of butter, so they better.

I personally thought they were pretty good but that is not enough.  I decided to have Dan take them to work and see how long they lasted.  He reported back that the entire batch was gone by 2:00 in the afternoon.  So I am dubbing them a success. 

Any other good cookie recipes I should try? 

Photobucket

1 comment:

Katie said...

I made these too and thought they had way too much butter - mine felt greasy in my hands.

Good but not "THE BEST" (in my opinion) - My husband also wanted to challenge and ask who the NYT thought they were deciding about good food. He said I should stick to "southern" recommendations, but I that might just increase the butter amounts!

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