ny times chocolate chip cookies

by this time in your life you must have heard of the ny times chocolate chip cookie recipe.

this recipe supposedly makes the best chocolate chip cookies.

the basis of this glory has a lot to do with using the best 24 hour method.
aka, the longest you've waited for chocolate chip cookies.
believe me when i tell you, these are worth the wait.

if you're a sweet lover, you made your share of chocolate chip cookies.
i've made many peoples share of chocolate chip cookies in my day.

i've used oil, i've used shortening, i've used melted butter, i've used softened butter.

i've added oatmeal, i've added whole wheat flour.

i've added more vanilla, i've added less less vanilla.

the cookies have been doughy, flat, chewy, cakey and everything in between.

my conclusion from all that is there are way too many recipes for chocolate chip cookies.

especially because this recipe is everything you want in a chocolate chip cookie.
these are chewy and soft in the center, with slightly crispy edges and oh so chocolatey in every bite.

i made a few modifications, i used only one kind of flour.

and added more vanilla.
i like a strong vanilla flava to my chocolate chip cookies. 

oh and i forgot the sprinkle of sea salt, which i've heard can be essential.

since i will be making these again soon, i can report back on the essentialness of the sea salt.

the one thing that remains essential to fully enjoy these cookies is milk.

but most of all you need elastic waist pants. of course.

Recipe: NY Times Chocolate Chip Cookies (slightly adapted)

Ingredients:

3 1/3 cups all purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, very soft
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 bag semisweet chocolate chips

Method:
-in a large bowl: cream butter and sugars, 5 minutes until light and fluffy
-add vanilla and eggs, one at a time
-in another bowl: mix all dry ingredients
-add dry ingredients to wet ingredients in batches, do not over mix
-fold in chocolate chips
-refrigerate dough 24 hours
-preheat oven to 350
-make tablespoon-sized cookies into balls and place on parchment-lined cookie sheets
-bake 9-10 minutes, rotating pans half way through cooking
-enjoy right out of the oven, cooled or days later (to keep cookies soft, place in a sealed container with a slice of bread).
-makes about 6 dozen cookies