Category Archives: The Game of Scones (dessert)

Best Chocolate Chip Cookies Ever (from the New York Times)

I’ve seen the claim multiple times that the New York Times has the best cookie recipe — ever.  I decided to try it myself.  I made the mistake of making a double-batch, which almost killed my mixer, but I will say that I did not regret any of the (many, many) cookies that I stuffed in my mouth.  These are amazing.

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For the ingredients, you will need BOTH cake flour and bread flour.  It’s very important to measure out the amount of both exactly, so I’m using weight instead of measuring cups.

  • 8 1/2 oz cake flour
  • 8 1/2 oz 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
  • 10 oz light brown sugar
  • 8 oz granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 20 oz bittersweet chocolate chips, at least 60 percent cacao content
  • Sea salt

In a medium bowl, mix / sift together both flours, the baking soda, the baking powder, and the salt.  Set aside for now.

With a mixer and paddle attachment, combine both sugars and butter until creamy and light, about 5 minutes.  Add eggs, one at a time, until well mixed.  Add vanilla.  Lower speed of your mixer and slowly add in the dry ingredients.  Mix until just combined, about 5-10 seconds.  Mix in your chocolate chips until just combined.  Wrap in plastic wrap and refrigerate for 24-36 hours.

When you’re ready to bake your cookies, preheat your oven to 350 and line a baking sheet (or two) with parchment paper.

* There are two options below for making your cookies.

1.  The original recipe for this calls to make your dough 6 1/2 oz and to only put 6 balls of dough per baking sheet.  Sprinkle lightly with sea salt and bake for 18-20 minutes, or until golden brown (but still soft).  It will make 18 cookies total.

2.   I was making these for two parties, so I instead used a tablespoon to scoop out my dough and put 12 cookies per baking sheet.  Sprinkle lightly with sea salt and bake for 12 minutes, or until golden brown (but still soft).  It will make ~5 dozen cookies total.

With my double batch, I ended up getting ~10 dozen cookies!  Thankfully, most of them went to two separate events and they were devoured very quickly.  I got some excellent compliments about these cookies and I highly recommend them!

This recipe originated from Two Peas and Their Pod.

Monkey Bread

I LOVE making this recipe for friends.  It’s delicious, easy, fast, and gets devoured quickly.  Seriously, try it!  Last time I made this, it was gone within 10 minutes.

This recipe can be made in one bundt pan, 2 large bread pans, or one 9×13 pan.

  • 3 cans of buttermilk biscuit tubes (7.5 oz each) OR 2 cans of buttermilk biscuit tubes (16.3 oz each)
  • 1 cup sugar
  • 2 tsp cinnamon
  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup brown sugar

Preheat oven to 350 F.

Mix 1 cup sugar with 2 teaspoons cinnamon.  Open the cans and separate the biscuits.  Cut each biscuit into 4 pieces (using a pizza cutter makes this job very easy).  Drop and toss each piece into the cinnamon and sugar mix.  Drop the sugar coated pieces into the well greased pan, being careful not to squish any of the pieces together.

Once all of the pieces have been coated in the cinnamon and sugar mix and place in the pan, take 1/2 cup of the leftover cinnamon and sugar mix and put it in a saucepan.  Add 1/2 cup brown sugar and 1 cup of butter.  Heat saucepan over medium heat and stir well.  Once the mixture starts to boil, remove from heat and drizzle over the biscuit pieces.

Put pan into oven for 30 minutes.  The bread is done cooking when the top is brown and a toothpick comes out clean.

When done, remove pan from oven, let cool as long as you can, and serve.