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  • Andi Sobran

    The NYTimes rated this the best chocolate chip cookie recipe ever The New York Times Chocolate Chip Cookies 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour *I only used all purpose flour for my recipe. 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/4 pounds chocolate chips *I used milk and semi sweet chocolate, then also went back and added Reece’s peanut butter chips. Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours. When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

  • Mandi Loranger Photography

    I have a real sweet tooth right now, I need to try these! --> The New York Times' favorite chocolate chip cookie recipe.

  • Shelly Sosa

    The NYTimes rated this the best chocolate chip cookie recipe ever. Guess I will have to make them and find out if NY Times was telling the truth

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