Chocolate Chip Cookies

I love pinterest. I have become addicted to it. In the evening while we are watching tv I find myself looking through pins. I have found many things that I will slowly be doing myself and sharing here on the blog. Here is a recipe that I knew I wanted to try out. I had to share it with you.  I shared it on my Positively Peaches blog, but I wanted to share it with my Peach of Cake followers as well.

They were pinned and posted by i am baker.

The New York Times Chocolate Chip Cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

*I only used all purpose flour for my recipe.

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

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds chocolate chips

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.

When ready to bake, preheat oven to 350.Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.

I don't know why these turned out perfect. Whenever I make chocolate chip cookies they spread out thin. It could be because the dough is refrigerated. I don't know, but these were so yummy. Try them out and let me know what you think.