A classic recipe for chocolate chip cookies. If you read my post on easy ways to not screw up your cookies, you’ll know how much these scare me. I usually try to avoid bringing chocolate chip cookies to parties or people’s houses because they are the simplest cookie, yet if you don’t bake them right, you look like an idiot.
So I usually bake chocolate chip cookies when I intend for them to stay in my house. Until I found the right recipe, I swore I wouldn’t feed someone a chocolate chip cookie I have baked. And now..I have! Thank God.
This is what I consider the perfect cookie. Soft with just the right amount of crunch and chocolate in every bite. Some people like their cookies crispier, or thinner so it’s all a matter of personal preference. But if you want to try out mine, then by all means.. bask in chocolatey buttery deliciousness.
adapted from Food52
2 1/4 cups All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup dark chocolate chips
2 sticks unsalted butter, room temperature
1 cup light brown sugar
1/2 cup white granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
In a medium sized bowl, whisk together flour, baking soda and salt. Set aside.
In a bowl with a standing electric mixer, blend butter and both sugars. Beat for a few minutes until light and creamy, scraping down sides as necessary. Add eggs one at a time, beating until fully combined with butter and sugar. Then add vanilla and beat all together. Scrape down sides if needed to ensure everything is incorporated. You want it to be a light color with no lumps.
Begin adding dry mixture in 3-4 batches. Beat after each addition so there is no signs of flour. Before adding the last addition of flour, toss chocolate chips in the bowl. Coat chips with flour. This is going to create elevated chocolate chips in the cookie so they all don’t sink to the bottom when baked. Remove the bowl from electric mixer and by hand, fold and stir the final addition of flour into the batter. It’s best to do this by hand to make sure the batter is not overmixed. Combine everything together until there is no trace of flour. Separate the dough in two and wrap in plastic wrap. Place in the fridge to chill overnight to 24 hours.
Preheat oven to 350 F and line a baking tray with parchment paper. Scoop out golf ball sized dough, and place on baking sheet leaving about an inch in between each. Bake for 10-12 minutes, or until cookies are just starting to brown. Remove from oven and let cool 5 minutes, then transfer to cooling rack.
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