I am Heather, one of the other blog contributors. I am a working mom of three rambunctious boys, so I am always in search of new, yummy recipes that are fast, easy, low-calorie(for me) and something they will eat. Being the week before Christmas, I left out the low-cal part of my search. I came across a recipe labeled as New York Times Best Cookie and decided to give it a whirl. Of course, I changed some of the ingredients and directions since my four-year old was making them with me and I need it to be quick and easy. The final result: This recipe was adapted from: http://tendercrumb.blogspot.com/2008/09/my-favorite-chocolate-chip-cookie.html for Jacques Torres’ Secret Chocolate Chip Cookie Recipe.
1/2 pound unsalted butter, 1 cup granulated sugar, 1 1/8 cups light-brown sugar, 2 eggs, 1.5 cups plus 1 tablespoons pastry flour, 1.5 cups bread flour, 1/2 tablespoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 tablespoon pure vanilla extract, 1 pound bittersweet chocolate (I used chips though I agree that big chunks would be even better!)
While preheating the oven to 350 degrees, mix together the butter and sugars until creamy.
Finally, mix in the rest of the ingredients on low speed.
Bake 15-20 minutes at 350 degrees.
Enjoy with a big glass of ice-cold milk! Yummy!
Love the melted gooey chocolate!