The infamous NY Times Chocolate Chip Cookies. You’ll have to practice your patience with these cookies since the dough needs to chill for at least 24 hours but they’re worth the wait!
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But these? These are famous.
I had them pinned for a long time before I actually made them.
My hesitation was knowing that the dough has to chill for at least 24 hours before you’re supposed to bake them.
That little trick, though inconvenient, makes the butter solidify and the ingredients really come together.
The longer the dough chills, the less the cookies spread. It makes for a great cookie that’s worth the wait.
I ended up baking them during a barbecue, which I don’t recommend. I had kids chasing me down for cookies as I was trying to take their pictures (which is why the lighting is different in each picture – I was literally moving from room to room to avoid the kids haha).
They were disappearing faster than I could scoop them.
- Cake Flour
- Bread Flour
- Baking Soda
- Baking Powder
- Brown Sugar
- Vanilla Extract
- Chopped Chocolate
HOW TO MAKE COOKIES THICK & ROUND
A little tip I picked up from Sally’s Baking Addiction is to roll your dough taller rather than wider. It helps them to not roll around on the pan and makes for thicker cookies.
WHICH TYPE OF CHOCOLATE SHOULD I USE?
I chopped two of them up and I think I preferred the chopped chocolate to chips. It makes for little flecks of chocolate in each bite.
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