Raise your hand if you have heard of Pinterest. Keep your hand up if you have an account. Now, how many of you have a pinboard dedicated to cooking a recipes and haven’t made a single thing on that pinboard. I can’t be the only one! In order to combat this, I am going to start making the recipes on my board, adjusting when necessary, and sharing my results and the original with you.
I decided to start with an amazing chocolate chip cookie recipe I repinned from the Other Side of Fifty blog. See, I really don’t like chocolate chip cookies; usually they are bland and don’t have enough chocolate. When I saw these cookies though they looked like they had swirls of chocolate, chocolate chunks, and chocolate chips. Plus they used cake flour and bread flour in place of all-purpose, hinting at a lighter texture than the regular cookie.
So I gave the cookies a try, with a few changes. First, I didn’t have bread flour, so I used whole wheat. Second, I adjusted the ratios of white to brown sugar because I wanted more of the rich flavor from brown sugar. I used a microplane to grate my semi-sweet chocolate which created a bit more of a powdered chocolate than grated chocolate, which is why I think my final cookie doesn’t have the swirled appearance of The Other Side of Fifty cookies. Still they were delicious. I will never make another chocolate chip cookie again.
New York Times Chocolate Chip Cookie Recipe
2 cups minus 2 tablespoons cake flour
1 2/3 cups whole wheat flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 cups unsalted butter
1 1/2 cups light brown sugar (not packed)
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces milk chocolate chips
1) Preheat oven to 350°F.
2) Sift together first 4 ingredients.
3) Cream butter, sugars, and vanilla together until fluffy, about 5 minutes at medium to high speed.
4) Add sifted dry ingredients and mix on low until just combined.
5) Fold in 3 different types of chocolate.
6) Refrigerate for about 3 hours, or over night.
7) Drop by rounded tablespoon onto a cookie sheet lined with parchment paper (or a non-stick cookie sheet). Bake for 10-12 minutes and cool on wire rack.