The New York Times Chocolate Chip Cookies

I was debating whether or not I should make these outrageously decadent cookies, but then I told myself, it’s the holiday season with plenty of people around, and this is the only time of year most people indulge, like really indulge. At the very least, I got an arm workout while preparing this batter. Here are some of my favorite Christmas desserts – Levain Bakery Chocolate Chip Cookies, Cranberry Orange Cheesecake, and Cranberry Orange Bundt with White Chocolate Glaze. The New York Times Chocolate Chip Cookies were a huge hit amongst my family and friends, there wasn’t a single person who did not like them. Perfectly crinkled, buttery, sweet, crispy on the outside, ooey-gooey on the inside with a hint of sea salt that perfectly offsets some of the sweetness. If you’re thinking of baking cookies this Christmas, there is no question, MAKE THESE!

Substitutions for Cake Flour And Bread Flour

Chances are, you won’t have Cake Flour and Bread Flour on hand. Both of these ingredients are needed for this recipe to achieve the perfect cookie. Here is a substitute for both: Cake Flour = 1 cup All-Purpose Flour minus 2 tbsp, plus 2 tbsp Cornstarch. Bread Flour = 1 cup All-Purpose Flour, plus 1 tsp Vital Wheat Gluten.