I’m embarrassed to admit this, but my new routine consists of waking up around 7am, making a cup of tea, and plopping myself in front of the TV to watch my morning shows. To justify this, I have my computer in my lap and catch up on all my emails and mindless computer tasks that I would spend time doing anyways.But watching TV is not the embarrassing part…
During middle school summers, I would come home from swim practice and plop myself in front of the TV for my morning routine of Beverly Hills, 90210 and Wings. Kelly, Brenda, Donna, Brandon…and let’s not forget the heartthrob bad boy, Dylan. Let’s fast forward ohhh 14 years and guess what I’m watching at 7:30 in the morning? 90210: The New Generation. It’s back and I have somehow reverted back to my teenage years. It has sucked me in for daily viewings, I’m completely wrapped up in their drama, and the new Dylan is even better looking than the former, if that is even possible.
Remakes of a classic are always a hit or miss. In my opinion, the new 90210 is a hit, but not necessarily better or worse than the original. Just different and wonderful in it’s own way.
My confession now leads me back to my other not-so-guilty pleasure: dessert. I always make my chocolate chip cookies from the recipe on the back of the Tollhouse chocolate chip bag. To me, it’s the classic recipe that can’t go wrong. But in recent years, I have heard about this New York Times recipe for the “best chocolate chip cookie,” so I decided to finally give it a try. I admit, it was a hit, but I can’t say it was better or worse than the original, just different.
If you want to steer away from the classic this week, go ahead and give these bad boys a try. And be sure to check out the newest bad boy on my favorite morning show.
New York Times Chocolate Chip Cookies
Recipe slightly adapted from 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 sea 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 natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks (or use semi-sweet chocolate chunks or chips as replacement)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer on medium speed, cream the butter and sugars together. Add the eggs one at a time and stir in the vanilla. Reduce the mixer speed to low, and slowly add in the dry ingredients.
Once fully mixed, fold in the chocolate chunks/disks/chips.
Place the dough into an air-tight container and refrigerate for 24-72 hours. The key is to wait at least 24 hours before baking, so be patient! And eat some dough in the meantime (at your own risk of course).
When ready to bake, pre-heat the oven to 350 degrees, and spoon golf ball-sized mounds of dough onto your baking sheet. Bake for 18-20 minutes, or until golden brown but still soft.
Yields 1 ½ – 2 dozen cookies. That is, if you don’t eat half the cookie dough before baking.