Remember what I said a few weeks ago? Well if you don’t, I said we all should eat more cookies. With that in mind, here’s a very popular recipe for the New York Times Chocolate Chip Cookies.
This is the first time I made these cookies so I wanted to make sure I followed the recipe closely with a couple exceptions. I can’t help myself, I always try to do something a bit different to make the recipe my own. Now these chocolate cookies are very special. They are super chocolatey! In this recipe there’s a total of 1 1/4 lbs of chocolate. Can you believe that?
So the original recipe calls for dark chocolate chips, but I only had some dark baker’s chocolate and semisweet chocolate chips, so that’s what I used. So you may think whoa, chocolate overboard here, but not so, the amount of chocolate in these cookies, is perfect. The interesting ingredient in these cookies is cake flour. Can’t say I’ve ever used cake flour in cookies before, but maybe that’s what makes them so soft.
One other thing I changed here is the baking time, the original recipe says to bake them for 18 to 20 minutes, but I found that 15 minutes was enough for my cookies. You should try and see what works for you. The recipe listed here is the original recipe, so feel free to apply my little changes or make the original, totally up to you.
These cookies are amazing, they’re sweet, they’re salty, they’re chocolatey and they’re soft and chewy. Everything you’d ever want in a cookie.