Chocolate chip cookies are my absolute favorite. I love almost every cookie, but if I had to choose one classic, it would be the chocolate chip cookie.
I’ve spent years searching for the perfect recipe. When Lindsay and I signed up for the Great Food Blogger Cookie Swap, I debated whether to create an original recipe or try the widely praised New York Times Chocolate Chip Cookies, adapted from Jacques Torres. I’m so glad I chose the NYT recipe — it delivers deep toffee-like notes and the ideal chewy center.
The cookie swap started from a single tweet and snowballed quickly. I expected a modest number of participants, but the event grew to hundreds. Organizing it took a lot of emailing and coordination, but it was worth every message for the joy of sharing cookies. For the “love cookies” portion I received four dozen when I expected three — a delicious surprise.
I decided to send Lindsay a box too, and it turned out she had the same idea, so we ended up swapping with each other on the same day. I also received wonderful boxes from Diane, Melissa and Lenore — all of their cookies were fantastic.
If you missed the cookie swap this year, don’t worry: Lindsay and I are planning to run it again next year and will notify anyone who signs up for updates.
I love the combination of brown sugar, butter and egg — it makes the dough irresistibly fragrant.
I chilled the dough for at least 24 hours before baking. It’s tough to wait, but the resting period is essential for the best flavor and texture.
I like a light sprinkle of sea salt on top before baking. I bake one sheet at a time and keep multiple cooled sheets ready so I always place dough onto a cool pan.
I made two batches and froze one for later. I label freezer bags with the date and instructions so I know exactly what’s inside and how to bake them when I forget — which always happens.
Each recipient received a dozen cookies packaged in a box with dividers to keep them neat. I picked a box similar to Lindsay’s — apparently we think alike when it comes to presentation.
Milk and cookies are the ultimate pairing. Receiving and tasting boxes from other bloggers was such a treat; I was a little sad when my last box arrived.
Organizing the swap was a lot of work, and that’s part of why it’s special — it won’t happen constantly, so next year will be exciting.
This week Lindsay and I are sharing all the cookie swap posts. There are so many recipes coming — it’s going to be epic.
Until next year — what’s your favorite cookie? If you have a link, share it — I’d love to see.
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New York Times Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 Tbsp (8 1/2 oz) cake flour
- 1 2/3 cup bread flour (8 1/2 oz)
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse sea salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar (10 oz)
- 1 cup plus 2 tbsp granulated sugar (8 oz)
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 1/4 pounds dark chocolate chips
- Sea salt
Instructions
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Sift the cake flour, bread flour, baking soda, baking powder and salt together into a medium bowl. Set aside.
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In a stand mixer with the paddle attachment (or with a hand mixer), cream the butter and both sugars until light in color, about 5 minutes. Add the eggs and mix well, then add the vanilla.
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Add the dry ingredients in batches, mixing only until just combined (10–20 seconds). Fold in the dark chocolate, taking care not to overmix or break the pieces.
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Transfer the dough to another bowl or cover the mixer bowl with plastic wrap, pressing the plastic directly onto the dough to seal. Refrigerate at least 24 hours before baking.
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When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Using a 2 Tbsp scoop, place 8–10 dough balls per sheet, leaving at least 2 inches between them. Lightly sprinkle each with sea salt and bake until golden brown, about 13–15 minutes.
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Let the sheet cool on a rack for 5 minutes, then transfer cookies to another rack to cool fully. If baking multiple batches, rotate sheets so cold dough always goes on a cooled pan.
Notes
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