Crosswords and Cookies

There are about two things that I would like to accomplish that involve the New York Times. One became a reality this past week and the other will sadly, probably never happen. I will more than likely never complete a New York Times crossword puzzle. As much as I love those puzzles, it just doesn't seem to be in the cards for me (unless I cheat, because if you aren't cheating you aren't trying). 

After reading this article and this blog post, I was determined to test out and conquer what the New York Times was naming one of the best chocolate chip cookies...ever. 

I guess the New York Times is a pretty well respected publication and value credibility. They cut no corners when testing all aspects of this cookie recipe. What is the correct cookie to chocolate ratio? 50/50. Chunks or chips? Chunks. Does cookie dough age like fine wine? Yes.

So here it is, what I consider my new, favorite chocolate chip cookie recipe. 
Take a cue from the New York Times and don't cut corners. As tempted as you are to bake the cookies, let the dough chill for at least 24 hours. It gets better with age, like cheese and men, supposedly.

(I cut this recipe in half and it still made about 20 cookies. The measurements were a little funky, like 7/8 cup granulated sugar, but I am all about guess-timating, which is not considered cutting corners.)

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped (buy bars of this chocolate at the grocery store and have fun chopping it to bits with your hands and a sharp knife)

- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Already added this recipe to my recipe box for safe keeping.

Until next time.
Nine letter word for the creator of chocolate chip cookies.

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