Chocolate Chip Cookies

Best Chocolate Chip Cookies EVERRRRRRR

In light of the fact that the only thing on my mind tonight is going to bed, (since I cant eat sugar, what’s even the point of being up past 8?!) and I cant form a complete thought, (which I blame on the constant interruptions I have from my two sweet babes) I’m just going to post my all time favorite recipe.


I love chocolate. ANYTHING chocolate. In fact, if I have a vanilla anything for dessert, or strawberry shake, etc., chance are, later I will still want to have at least one chocolate chip. It’s a problem. Anyway, I also used to feel strongly about recipes that call for “weird” ingredients that only apply to the one recipe. But this one had such rave reviews that one day I decided to make them. Now, I don’t know where my life would be without them. Just to help you justify buying the two types of flour, I will also post a link to my favorite other two recipes that I use them for. These bad boys are WORTH IT. Get the flours, and the two types of salt, and the good chocolate it asks for and you WILL NOT regret it.

Also, this recipe claims that you need to let the dough sit for 24 hours or some malarkey. Honestly, mine taste the same whether I wait or not and the coloring on them and crunchy crust to ooey gooey middle is better the day of so just don’t wait. Bake up a few of these big bad boys, get a mug full of milk and cozy up to your favorite shows. And know that somewhere in my bed I am asleep dreaming of these cookies and how in a little over a month, I can eat them again too.

The picture is courtesy of the mybakingaddiction blog, and the recipe is from the New York Times, created and adapted from a recipe by famous chocolatier Jacques Torres.


New York Times Chocolate Chip Cookies


  • 2cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔cups (8 1/2 ounces) bread flour
  • 1 ¼teaspoons baking soda
  • 1 ½teaspoons baking powder
  • 1 ½teaspoons coarse salt
  • 2 ½sticks (1 1/4 cups) unsalted butter
  • 1 ¼cups (10 ounces) light brown sugar
  • 1cup plus 2 tablespoons (8 ounces)granulated sugar
  • 2large eggs
  • 2teaspoons natural vanilla extract
  • 1 ¼pounds bittersweet chocolate disksor fèves, at least 60 percent cacao content (I have always used the ghiradelli ones you see above, and they go perfectly with the sprinkling of salt)
  • Fine Sea salt.
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. (I stir with a whisk)
  2. 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 incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (don’t do it! Just bake some now!) Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. (I never use a mat or spray and they come up fineJ )
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (check on them after 14 minutes) Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.


Wondering what else you can do with bread and cake flour and Course Salt?


Cake Flour- follow her directions exactly! SOO YUMMY!

Bread Flour-Easiest and best pizza dough ever and if you divide it in 3 crusts, roll it super thin you get the most amazing thin crust pizza ever.

Course Salt- Use it as pretzel salt!! Make pretzel dogs with this recipe and it’ll knock your socks off.

Happy Eating, Happy Friday!



  1. Natali Wilde says:

    I always use cake flour in my cookies, it just makes them so much better! I’m definitely going to try this recipe soon… Like tonight!

    • A Lovely Flock says:

      yumm!! I am very jealous!! I will have to try using the cake flour in normal tollhouse cookies too! Never thought about that!

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