MY OMG DIET

I'd like to think that I'm somewhat healthy with my eating habits but I'm far from it! Put vegetables on my plate and I will not be impressed. Diet? What's a diet? Ok...ok I've tried them before but they just don't satisfy my needs. What can I say...when it comes to all the yummy scrummy in my tummy, all things bad I'm an eating machine! I never know when to stop and things do not always end well for me - it's the 'OMG, sore belly, rolling on the floor, wondering why I do this to myself' situation that will then lead me to promise myself that "next time I will NOT eat as much". This is MY OMG diet!

What could be better for my belly than the New York Times Chocolate Chip Cookies - proven to be the "best you'll ever have" from 'A Cup Of Jo'.

Thanks to the mouth watering images from her blog (thanks Joanna), there is no way you won't try making them yourself. But what is it that makes them the best of the best? Well there are 3 secrets that help make these cookies so damn good - 1. Rest the dough for 36 hours before baking. 2. Use chocolate chunks (see picture above) instead of chocolate chip and 3. Sprinkle salt over the cookies just before cooking (it's true). 

Here is the New York Times recipe and below are 'A Cup Of Jo' instructions. This is a recipe that cannot be ignored!

Makes 18 5-inch cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or chunks
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Perfect addition to MY OMG DIET :) 

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