Friday, May 27, 2011


I found it!  The definitive best chocolate chip cookie.  
This is the one you want to use to impress your friends.

Now, I didn't have cake flour on hand so I sifted all-purpose flour and then measured out 1 3/4 C instead of the 2 C less 2 T the recipe calls for.  I also used milk chocolate chips, because that's what I prefer and that's what I had.  I thought the baking time looked a little long, 18-20 minutes(!), I was worried when the recipe said "brown."  To me, brown = hard, crispy cookies, however, they turned out great.  I baked them between 13-15 minutes and was nervous about the brown but man, these babies are good.  Exactly how you want a chocolate chip cookie to be, crispy on the outside and chewy on the inside.  I used Kosher salt on the outside instead of Sea salt, again, cause that's what I had, and it really adds to the flavor.  YUM!  This recipe will stay in our permanent file.  Lucy and I followed the instructions and enjoyed them while they were still warm.  I'm going to miss them when I go back on the Zone after Baby Brother arrives.  Oh-and he still doesn't have a name...and I fit into like 0.5% of my wardrobe which is super frustrating.  
I have a revolving problem here.

Recipe found in the New York Times.

We're off to UC for the weekend...see you when we get back!


Bethany said...

I'm salivating.

Goodness sakes, you make such delicious looking things!

Please sort through some of my maternity clothes. They are just rotting in my closet. No one is wearing them and they are collecting dust. I think they need a body to go on.

bethy said...

Tim uses this same recipe and, I have to agree, they are the best. We don't have them often enough.

How about Tony jr.? ;)