The BEST chocolate chip cookie recipe in the world!!
- 2 cups minus 2 Tbsp. cake flour (8 1/2 oz)
- 1 2/3 cups bread flour (8 1/2 oz)
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
- 1 ¼ cups (10 oz.) light brown sugar
- 1 cup plus 2 Tbsp. (8 oz.) granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 ¼ pounds bittersweet chocolate chips, preferably about 60% cacao content, such as Ghirardelli (although I made mine with semi-sweet and they were still delicious)
- Sea salt or kosher salt for garnishing
1. Combine flours, baking soda, baking powder, and salt in a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
3. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined, 5-10 seconds. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate. He recommends for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When you’re ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop about 1/3 cup of six mounds of dough (golf-ball size) onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until light golden brown but still soft, 15 to 20 minutes.
6. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
Yield: 1.5 dozen 5 inch cookies.
Recipe from: NY Times Chocolate Chip Cookies
- Use the cake flour and all purpose flour. I honestly think this is the big difference between this cookie and normal chocolate chip cookie recipes.
- Chill the dough. As a scientist, I don't buy the difference between 24-36 hours, and actually for that fact more than several hours. Places I've read it says it allows the flavors to "hydrate the dry products and allow flavors to mix". Frankly, if you've mixed it well with the mixer, chemically speaking, it is mixed. I think chilling the dough just allows the batter to set-up, so when it's time to bake it starts from a cooler temperature. I chilled mine for 4 hours and 30 hours. I can't taste the difference between the two.
- These make bakery worthy sized cookies. Making them smaller I think would dry them out.
- They taste better if you sprinkle the salt on it.
- As with most cookies, take them out before they are completely done. They will continue to cook on the pan. If you take them out when they're done, they will be overdone by the time they are done cooling!
|unbaked dough on the pan|
Update: This post was featured at Wow Us Wednesdays on 4/1/14!
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Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com