There's this really fun little part of getting married that maybe you've heard about: you get presents. LOTS of them. We got tons of good stuff (literally so much that we can't fit it all into our tiny condo right now), but one of the gifts I was most excited about was my KitchenAid stand mixer from my in-laws.
On Monday night, I made the dough. Because last night was yoga night, I waited until tonight to make the actual cookies so they'd be nice and fresh for B's arrival (and to take to Seabrook Island with my in-laws for the 4th!).
Aside from having to wait for the dough to settle, it's a very easy and straightforward recipe. If you've ever made cookies from scratch, I'm pretty sure you could do this. And you SHOULD do it - these cookies are AWESOME.
You probably could have guessed, but the real kicker, the thing that makes them truly amazing in my opinion, is the sprinkling of freshly ground sea salt on top. Sweet and salty, that combination just goes together perfectly. And they have a great taste thanks to the two different kinds of flour used.
Being the chocolate chip cookie connoisseur I am, I don't know if these are the BEST chocolate chip cookies I've ever had (The Chocolate Shoppe here in Greenville could give them a serious run for their money), but they certainly are darn good, and well worth the effort. Make them for your 4th of July party, and you'll be the hit of the bash.
Happy Independence Day, sweet readers! Be safe, and eat cookies!
NYT Best Chocolate Chip Cookie Recipe
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse 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 natural vanilla extract
1 1/4 pounds bittersweet 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 well 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 mix lightly.
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 (I did mine at 375).
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop golf-ball-sized mounds of dough onto baking sheet.
Sprinkle lightly with sea salt and bake until golden brown but still soft, 12 - 15 minutes (I discovered that 10 minutes was perfect - guess my oven runs a little warm).
Transfer sheet to a wire rack for 5 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough until you've used it up.
Try, really try, to NOT eat them all at once. Let me know if you have any luck with that.