i’m fairly certain that like every upgrading apple product owner, every baker is continually upgrading the ever so necessary ‘BEST chocolate chip cookie’ recipe. i know i’ve gone through a few…and this time i’ve found one that’s been better than them ALL…and i made it in ukraine. so while i might be a little bit behind on ‘apple culture’ now (having just figured out who ‘siri’ is and now convinced the world will be taken over by robots), i’ll at least be on top of my cookie game.
the original recipe is from the ny times with ridiculous measurements like ‘2 cups minus 2 tablespoons’, so you just know it has to be good. the recipe below is adapted for ukraine. pcvs be warned…do not bake these alone. you will eat them all.
ukrainified NYtimes chocolate chip cookie:
makes 28 cookies
3 2/3 cups minus 2 tbs flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/4 cups butter (2 1/2 sticks or 300 grams)
2 1/4 cup plus 2 tbs sugar
1 tbs honey
2 tsp vanilla (or two packets)
20 ounces semi-sweet chocolate chips (or 2 chopped semi-dark chocolate bars)
salt for sprinkling
1.) sift together the dry ingredients (flour, baking soda, baking powder, salt). set aside.
2.) in a large bowl mix together butter and sugar and beat with a fork for 3 minutes.
3.) mix in eggs one at a time. add vanilla. mix together.
4.) add dry ingredients to butter egg mixture and mix just until incorporated. stir in the chocolate chips.
(optional: refrigerate in an airtight container for 24-36 hours. but i’m not that patient so i didn’t do this)
5.) preheat oven to 350ºF or 175ºC. line baking sheets with parchment or use a silicone mat.
6.) roll out slightly smaller than golf sized balls of dough and space evenly apart. sprinkle lightly with salt.
7.) bake for 15 – 18 minutes until edges are golden brown and the edges are lighter and soft.