The New York Times Chocolate Chip Cookies
2 cups minus 2 tablespoons cake flour
1 2/3 cups all purpose flour
1 1/4 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons course salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds of chocolate chips
Method
Sift flours, baking soda, baking powder and salt into a bowl set aside
Cream butter and sugar until light and fluffy. Add eggs. Stir in vanilla. Incorporate dry ingredients on low speed until just combined. Fold in chocolate chips. Refrigerate 24-36 hours.
Preheat oven to 350 degrees. Drop rounded cookie dough onto cookie sheets. Bake approx. 12 minutes. Let stand, then move to cooling racks.
Ingredients |
Isabella sifting |
Michael's protecting the chips and sneaking a few too |
Isabella getting a quick taste |
Ready to bake |
Crazy for Chocolate Chip Cookies |
Delicious! |
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