three pumpkins little

It is impossible to say how many batches of chocolate chip cookies I’ve made in my lifetime. It’s a pretty big number, that’s for sure.

Recently, I’ve found myself relying on the New York Time’s recipe—in large part because it makes a huge batch and we’ve entertained a lot this year. But also because it consistently yields a yummy cookie that hits the right notes: crisp, buttery outer edge; soft and chewy but cooked center.

My only mods are to add a bit more bread flour—anywhere between a couple tablespoons to a 1/4 cup. I suspect this is because I don’t put in as many chocolate chips as suggested, thus I lose some bulk . (My kids are not crazy for chocolate so I can go light with the chippers). Also, I don’t go fancy on the chocolate, other than to mix in some dark chocolate with the semi-sweet.

If you haven’t yet tried this recipe, I think you should. It’s definitely a keeper. As for my own recipe, I hope to finalize it soon. I wrote it for volume measurements and it turned out consistent results all summer. But when I tried it in cooler weather, it was off. I think it’s apparent I need to write it for weighed ingredients and so onto my to-do list it goes.

Here are a few other favored chocolate chip cookie recipes. Why more than one? They each serve a purpose.

When I don’t have have time to let the dough rest and/or just feel like using all purpose flour: Savory Sweet Life’s Chocolate Chip Cookie.

When I’m in the mood for a browned butter version and using a saucepan: America’s Test Kitchen’s chocolate chip recipe.

When I don’t want to use my stand mixer and am out of parchment paper: Alice Medrich’s “My Chocolate Chip Cookies” via DedeWilson.com.

I’ll add to this list through the comment section, as should anyone else who has a favorite (I can’t resist trying out a chocolate chip cookie recipe!).