New York Times Chocolate Chip Cookies

I know that from these images, that these little cookies look nothing out of the ordinary. And perhaps it's the effect of a recipe having the noun, "New York" in it that makes my mind convince my taste buds that these are extraordinarily marvelous, but I've dismissed that theory and decided you need this recipe. You do. These cookies, in my book, go down in the hall of fame for best chocolate chip cookie. The flavor is totally spot-on, the texture is soft but just barely crispy enough on the outside, AND, and.... they are really, fool proof: under cook them, you've got nice gooey chocolatey richness. Over bake them, and someone will appreciate your work for making them crunchy and likable.

The only not-cool-thing about this recipe is the fact you are instructed to chill the dough for 24-36 hours. Bummer. If you'd like to truly be more empathetic towards children and what it must be like for them to wait for Christmas morning to open up their gifts, then I double dare you to chill this dough for the entire 36 hours. Me? I made it about 18. The dough would've been completely obliterated, in the form of consumption then digestion, and that just wasn't acceptable. So, we baked before the dough was swimming in intestine land.

On the contrary, once you have waited out your patience until it's string thin and had the satisfaction of finally baking these yummers off, you will be greatly rewarded with what tastes like America's true, symbolic cookie. These make enough for you to take at least a few plate-fulls around to people, leaving you and yours with still enough. Bottom line, you will be happy and this world needs more happiness in my opinion.

Thank you, NY chocolate chip cookies, for coming into my life. Most of the world's major issues and crisis could be more swiftly resolved if all the leaders sat down together and ate some chocolate chip cookies. I'm alluding to a certain congress that can't seem to agree on much; these cookies would unite- I am completely convinced!

Enjoy!!!!!

New York Times Chocolate Chip Cookies

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2 cups minus 2 tablespoons cake flour

1 2/3 cups (8 1/2 ounces) bread flour

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 natural vanilla extract

1 1/4 pounds bittersweet chocolate disks (Kate note: I used chocolate chips)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing we

ll after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until just golden brown but still soft, 10 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.