One day my husband came home and hand me a piece of paper. It is a recipe for this “New York Times Chocolate Chip Cookies”. He told me then that one time their trainee brought these cookies at work and he said they are the best chocolate chip cookies he ever tasted. I can only imagine him, who is not really into cooking, so much more as baking, asking for a recipe! I was really surprised!
So when I had all the ingredients needed, which is not much and really simple, I tried it for the first time and I just love it. It was so easy to make and really good too! Although I reduce the sugar a bit everytime I make them (which is often) like I usually do with almost all the sweets and desserts recipes I make, but that is me! And now that it’s (almost) Easter, I gave this recipe a bit of an Easter-theme look! Pack them in a cellophane bag and they can be a great treat for Easter egg hunting!
The recipe he gave me was in German but here is the translated version in English. Measurements indicated are from the original recipe.
New York Times Chocolate Chip Cookies- Easter Edition
- In a big bowl, mix together butter and all sugar using an electric mixer. Then add the eggs one at a time and the vanilla extract and mix.
- Add flour, baking soda, baking powder and salt to the mixture. Mix well. Add the chopped chocolate or chocolate chips last and make sure it is well distributed.
- Now, using your hands, form small balls about 3-4 cm in diameter and place each ball on the lined baking sheet making sure you leave enough spaces in between balls as they will flatten while baking (about double their original diameter).
- Place 3-4 pieces of candy coated chocolate eggs on top of the balls and bake at 175°C / 350°F for 10-12 minutes. The cookies will be soft after removing from the oven but will harden as it cools.
4 cm balls make about 24 big cookies and I place 6 balls on each cookie sheet while 3 cm balls will yield about 30-35.