New York Times Chocolate Chip Cookies (Yield: 32 – 36 cookies)

Recipe adapted from Two Peas and Their Pod

120g cake flour
120g bread flour
1/2 plus 1/8 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons coarse salt
140g unsalted butter
70g dark brown sugar
90g granulated sugar
1 large eggs
1 teaspoons natural vanilla extract
190g bittersweet chocolate chips (i simply pour in desired amount of choc chips, didn’t measure)
Sea salt

This is the best choc chip recipe i had tried so far, out of 3 or 4 recipe i have tried.

Actually made this twice, the first time, i halved all ingredients of the original recipe except egg which means i used 2 eggs for the first try. On the bright side, it is probably better than doubling the sugar.

2 eggs on first try, should use only 1 🙁

add choc chip at the end

Put a cling wrap on top, and leave in fridge for 24 to 72 hours before baking

Half into freezer to be baked at later time

9 cookie on each tray

very cake like texture due to too much egg

2nd try, much better with cookie texture

For 2nd try, i used dark brown sugar unlike first try using light brown sugar.

This is now my go-to for choc chip cookie 🙂

Previous cookie making attempt (including this ‘New York Times’ Choc chip cookie recipe)