What I love about the recipe is that you can have fresh cookies, out of the oven, every night of the week. They recommend that you wait 24 hrs to bake your first batch and the dough can be refrigerated for up to 72 hrs.
Of course, I did not wait for 24 hrs to bake my first cookies. After having the dough sit in the fridge for 4 hours I did have to bake four cookies and let me tell you that they were really good. Today, after 24 hrs in the fridge, I baked another batch of four cookies. They are as delicious as yesterday. Cannot wait to see how the flavour will be after 72 hrs. This is now officially my favourite Chocolate Chips Cookies recipe. It’s the perfect combination of taste and texture. They are crunchy on the outside and are moist in the middle. They melt in your mouth. It got rave reviews from my son Mathieu.
So, what are you waiting for? You do not need to run to your favourite bakery to enjoy a perfect Chocolate Chips cookie. Just print the recipe and make yourself good cookies that your friends and family will enjoy. There are things in life that you cannot resist and these cookies are part of that.
CHOCOLATE CHIPS COOKIES
Ingredients:
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 ⅔ cups (8 1/2 ounces) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks (1 1/4 cups) unsalted butter
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (see note)
- Sea salt.
Preparation: Find Story and recipe on NY Times:
NY Times Chocolate Chips Cookies
Recette
