I recently went a month without eating sugar, trying to break myself of a bad habit. Yes, I know it’s shocking, but they say the best time to break yourself of a bad habit is when you’re on vacation, or when your life is otherwise in upheaval, so I thought I’d give it a go.
It was only hard a couple of times, but, when my month was over, all I could think about was making a batch of chocolate chip cookies from the famous New York Times recipe. So, I did.
These cookies live up to the hype. They really are the best chocolate chip cookies I have ever made, or tasted for that matter, and they are absolutely worth the wait time (the dough has to chill for 24 hours before baking).
I enjoyed the heck out of them that evening, and froze the rest for future use, which, in this particular case, meant as a snack, every day for a week. So, it’s pretty much back to square one for me, sugar-wise. I know I have a bad sugar habit, and with diabetes in my family, I need to limit my refined sugar intake to special occasions, not everyday treats. So, it is with a heavy heart that I share this recipe with you, my readers. The cookies are spectacular, but I won’t be making them again until I have a good reason to do so. Enjoy them on my behalf!
- 2 cups minus 2 Tbs (8½ oz)* cake flour
- 1⅔ cups (8½ oz) bread flour
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp coarse salt
- 2½ sticks (1¼ cups) unsalted butter, softened
- 1¼ cups (10 oz) light brown sugar
- 1 cup plus 2 Tbs (8 oz) granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ cups (12 oz) good-quality bittersweet chocolate chips**
- 1 1 /2 cups (12 oz) good-quality semisweet chocolate chips
- Fleur de sel
- Sift the flours, baking soda, baking powder, and salt into a bowl and set aside.
- Using a stand mixer with the paddle attachment, cream the butter and sugars together until very light yellow, about 5 minutes. Add the eggs and vanilla and mix well. Reduce the speed to low and add the flour mixture, and mix until just combined. Stir in the chocolate chips.
- Press plastic wrap against the dough and refrigerate it for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
- When you are ready to bake the cookies, preheat the oven to 350°. Line a baking sheet with parchment paper.
- Using an ice cream scoop, place golf ball-sized mounds of dough onto the baking sheet. Sprinkle lightly with fleur de sel and bake until golden brown but still soft, 15 to 18 minutes.
- Transfer the cookie sheet to a wire rack for 10 minutes, then slip the cookies onto the rack to cool a bit more.
- Repeat with the remaining dough, reserve the dough, refrigerated, for baking remaining batches the next day, or freeze the dough in already formed balls for baking in the next 2 months.