I’m back for the second day in a row! I just couldn’t wait to share this cookie recipe, it is just SO good!


I’ve baked a lot of different recipes of chocolate chip cookies and these by far are the absolute best. I dare you to try them. You won’t want to go back to another cookie recipe after tasting these!

New York Times Best Chocolate Chip Cookies
makes about 18 large cookies
recipe found here, originally from here.


2 cups minus 2 tablespoons (8 1/2 ounces) 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 chocolate chips (My favorite are Ghirardelli chocolate chips and I use half semi-sweet, half milk chocolate)
Sea salt


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. In a mixer, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
4. Stir in chocolate chips.
5. 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. **The chilling step is very important! It will lead to a much better cookie!!**
6. When ready to bake, preheat oven to 350 degrees.
7. Scoop dough into 3 1/2 ounce balls (the size of generous golf balls) and place onto baking sheets.
8. Sprinkle dough balls lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
9. Transfer baking sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a little longer.
10. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


cookie in hand1

These cookies are big! Here is my hand in comparison. That is one of the secrets to them though. They are big enough that the outside can get a little crunchy, but the inside still stays a little soft and gooey. Perfect combination if you ask me.

***And for those of you that are wondering, yes I am still sticking to the health plan that I talked about before, so no I can’t eat more than a bite of these since they contain both gluten/flours and white sugar. I’ve been doing great and feeling so much better since starting that health plan. When Drew and I started it at the beginning of January, we boxed up all the wheat/sugar/processed food products in our pantry that we couldn’t eat. They have been sitting in our hallway since then unused and we weren’t sure what to do with them. It is a lot of stuff, so I didn’t want to just throw it away. The last few weekends we have been invited to get-togethers where we had to bring a dish to share, so we’ve been putting all that stuff we can’t eat to good use feeding other people! Drew made these cookies to take to a Craft Beer Bottleshare he went to tonight. Hope the boys like them!

  1. How is the new health plan going for you two? It would be great to see picts of your results 🙂 happy creating and eating healthy.

  2. Hi,

    Your cookies seems to be delicious. I’m just wondering if you can tell me the quantity of each in french ?
    Thanks a lot


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