Or maybe you should thank me?
I think I’ve discovered the trick to stopping at one cookie in a sitting.
Okay, maybe two.
Three at most.
Simply dip half of the cookie in chocolate.
And yes, of course I use milk chocolate.
Milk chocolate is my preference. Dark chocolate is fine—occasionally I’ll choose it—but give me milk chocolate any day. It suits my palate better, and I’m happy admitting that.
That said, I’ll still take dark over none. I have weaknesses.
So you want the recipe for the chocolate chip cookies?
These aren’t my original creation. For the past year I’ve been hooked on The New York Times chocolate chip cookie recipe.
I can’t seem to use any other recipe—these are just that good.
Mr. How Sweet agrees.
He hasn’t formally declared it, but I can tell—he often stands by the sink rapidly devouring cookie after cookie with a Diet Coke in hand.
The New York Times Chocolate Chip Cookies
Adapted from The New York Times
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread 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
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 the cake flour, bread flour, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream the butter and both sugars until light and fluffy, about 5 minutes. Add the eggs one at a time, then stir in the vanilla. Reduce the mixer to low and add the dry ingredients slowly, mixing until just combined. Fold in the chocolate chips. Refrigerate the dough for 24 to 36 hours to develop flavor.
When ready to bake, preheat the oven to 350°F (175°C).
Drop spoonfuls of dough onto a baking sheet, sprinkle with sea salt, and bake for 10 to 12 minutes. (The original recipe makes larger cookies with a longer bake time; I use slightly less dough per cookie and shorten the baking time for a softer center.)
Final takeaway: chocolate-dipped cookies feel richer and more satisfying than plain ones.
That said, I still often eat more than one. Go figure.