My husband is the biggest chocolate chip cookie snob. So I knew that if I was going to attempt a new chocolate chip cookie recipe I needed to pull out the big guns. I kept seeing pins on Pinterest for the New York Times recipe and how amazing this recipe was, so I decided to give this one a shot. The pictures looked impossibly appetizing (see above). To start this recipe off you may want to know that you are going to need to get a few ingredients that you do not normally carry in your pantry and the dough is going to need to chill for 24-36 hours in your fridge. I did however make a quick batch of six to try it out and I will say they were right… it was worth the wait. The ones I made first were good but they were even better after. Also the sprinkling of salt on top is NOT optional it is what pulls the whole flavor together.
For the original recipe click here. INGREDIENTS
*If you do not have cake flour on hand you can remove 2 Tbl for every cup of all-purpose flour and replace it with 2 Tbl of cornstarch. ** The NYT recipe asks for something harder to find and more expensive. This is the best substitution but I would NOT sub these chips out for any others. Low quality chips makes for a low quality cookie. INSTRUCTIONS:
* You can use a different method for storing the cookie balls; this was just the one that worked best for me. Just be sure that it is covered and not exposed to a lot of air or else it will form a harder shell.
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AuthorJust a girl trying out recipes one experiment at a time. Archives
June 2018
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