Cookie Mission

You know those perfect cookies you can never make at home? Well I have news. And if you've had this same problem, it's BIG NEWS! I found this recipe that was altered a bit from the New York Times Recipe .  And it was awesome! They were the perfect crunchy on the edges and amazingly gooey and soft on the inside. Simple phenomenal dipped in a glass of milk, if you're into the sorta thing. I will be making these again and sharing them at parties. Yeah, that good.

NY Times Chocolate Chip Cookies
-slightly adapted from One Lovely Life

Printable Version here.

Ingredients:

• 2 1/2 sicks (1 1/4c) butter, softened**
• 1 1/4c brown sugar
• 1c sugar
• 2 eggs
• 2 tsp vanilla
• 1 3/4tsp salt
• 1 1/3 tsp baking powder
• 1 1/4tsp baking soda
• 2c minus 2 Tbsp cake flour
• 1 2/3c all purpose flour (or bread flour)
• 2c semi-sweet chocolate chips (I used the minis and they worked out great!) 

**When baking I have had more success when I let the butter sit out to room temperature rather than microwaving. Highly recommended.

I bet some walnuts would be really great in here too. 

 Directions:

In a large bowl, cream butter and sugars until light and fluffy (about 4-5 minutes). (Try not to eat this amazing concoction just yet. Trust me there will be lots of dough and if you start now you will be sick - advice from the experienced.) Add eggs and vanilla and mix thoroughly.

Sift in salt, baking powder, baking soda, and flours(s). (And if you don't have a sifter, like myself, you can use something around the kitchen. I used a pasta strainer that had little holes and just shook the flour through. It seems like a sifter is one of those random tools that you never think to buy and usually just inherit or something, just sayin')

Stir until dry ingredients are well incorporated. Fold in chocolate chips.

Press plastic wrap against the surface of the dough and refrigerate dough at least 24 hours (dough can remain refrigerated up to 72 hours) *This is an important step and most of us piggies want our cookies NOW! But trust me, something about the overnight fridge takes the salt taste way down and makes them perfect. You may be disappointed if you make them too soon.

When ready to bake cookies, scoop golfball-sized balls of dough onto a cookie sheet lined with wax paper or silicone mat. Bake 6 cookies at a time at 350 degrees for 10-15 minutes (keep an eye on them at 10) Stick around until the edges are golden but the centers are not fully cooked (the best way to tell is the golden edges) Allow cookies to rest on the warm baking sheet about 5 minutes before moving to a cooling rack (this will allow for the centers to finish cooking)

Usually I hesitate and take the cookies out too late because I'm scared of under cooking them. But heck I'm taking "firsts" with everything else, so I took them out when they looked golden and OH MAN! These are the best I've ever made. This will for sure be my cookies recipe until I feel like trying for something even better!

Enjoy!