New York Times Chocolate Chip Cookies- Easter Edition
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”. Â 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.
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New York Times Chocolate Chip Cookies- Easter Edition
INGREDIENTS
- 5.3 ounces butter - - room temperature
- 5.3 ounces brown sugar
- 5.3 ounces white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 15 ounces flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 pound bittersweet chocolate - or chocolate chips
- candy coated chocolate eggs
INSTRUCTIONS
- 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.
I love your recipe’s coz u deliver it in a simple way. You’re videos are short but all the details entailed are just exactly what we need to know, without the lengthy explanations which just made other videos boring though their recipes are really interesting. Please upload more dynamic recipies suiting to ssian palate. However, when you give your recipe, can you please have a convertion of those in cups and tbsp measurement as thats all i have as measurement gear.
All the best and looking forward seeing more of your page in youtube.
Regards,
Debie
Hi Debie, thanks for your very nice comment. We do have conversion function in our recipe box. There are some recipes that I still have to update and hopefully I will have them all done soon.