The Best Chocolate Chip Cookies (according to the NY Times)

I have been seeing the NY Times chocolate chip cookie around the internet for a while now. These are all over Pinterest. As I have been unsatisfied with the versions I've been using (too flat), it was time to cave to peer pressure.

After a heavy amount of anticipation, A and I agree - these are some darn good chocolate chip cookies. I think everyone has their own idea of what is "best" for a chocolate chip cookie (thin versus thick, chewy versus crunchy), but I also think anyone would like this one.

Just look at how thick they are!

The problem I've had in the past is the cookies flattening out in the oven and/or while cooling on racks. I tried many suggestions (again, thank you internet): chilled butter, melted butter, chilled pans/beaters, more baking soda, etc. Nothing worked. In this case, I think it's the combination of cake flour and bread flour which gives you a nice, thick cookie with amazing texture. And also the fact that you are supposed to let the dough chill in the fridge for 24 hours. Make sure you do that!

And don't skimp on the salt - I've always put a good amount in any version I've made because salt enhances the flavor of the chocolate.

Try them for yourself! Recipe is below and linked.

New York Times Chocolate Chip Cookies
http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1&

Yield: Recipe says 18 5-inch cookies. I made mine only slightly smaller and ended up with over 36.

1. Sift together:
     2 cups minus 2 tablespoons cake flour
     1 2/3 cups bread flour
     1 1/4 teaspoons baking soda
     1 1/2 teaspoons baking powder
     1 1/2 teaspoons salt (preferably kosher or something coarse)

2. In separate bowl, cream together until very light (about 5 minutes):
     1 1/4 cups (2 1/2 sticks) unsalted butter
     1 1/4 cups light brown sugar (I suspect dark brown would taste good too.)

3. Add 2 eggs, one at a time, to butter/sugar mixture. Mix well after each.

4. Stir in 2 teaspoons vanilla extract.

5. Add flour mixture all at once. Mix on low until just combined (recipe says 5-10 seconds, I needed 30).

6. Toss in 1 1/4 pounds chocolate (I used a combination of Hershey's Special Dark and Ghiradelli 60% dark). Mix carefully until distributed in the dough.

7. Press plastic wrap against the dough and refrigerate for at least 24 hours. Dough may be kept in the fridge up to 72 hours. (We tried this - cookies were still tasty!)

8. For baking: Preheat oven to 350. Line a baking sheet with parchment paper. Scoop golf ball-size mounds of dough onto baking sheet. (I molded them in my hands a little.) Sprinkle with kosher or sea salt (optional). Bake 15-18 minutes until edges are golden brown but middle is soft. (Personal preference applies - feel free to under- or over-cook.)

9. Transfer baking sheet to wire rack for 5 minutes, then transfer cookies onto another rack to cook completely. Or just eat them straight out of the oven.