New York Times Chocolate Chip Cookies
New York Times Chocolate Chip Cookies. Scrape down sides of bowl and paddle. Sift together flour and baking soda and set aside.
I have made a double batch before and used a straight double, but you need to make sure you aren't over measuring those yes!
In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
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Cream butter and sugars until light and fluffy. In a large bowl, sift together or whisk cake flour, bread flour, baking powder, baking soda, and salt. But the British pastry chef Ravneet Gill had no problem doing it.
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Thomas Branstetter
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