The best ever: I’ve probably said this before about a chocolate chip cookie recipe, but I’ve found one that is infinitely better. The recipe calls for cake and bread flour (instead of all-purpose), and it does wonders for the texture. My cake flour was thrown out, but a substitution worked just fine!
The baking time was way too long at 18-20 minutes. Thankfully I checked the first batch before then, but they were still overbaked. I had to store them in a container with a slice of bread so they would soak up its moisture! Ten minutes is a more realistic baking time, pictured.
Oh, and I used dark chocolate chips, YUM.
New York Times Chocolate Chip Cookies