My favorite chocolate chip cookies!
I use King Arthur Flour and semi-sweet chocolate chips. The only thing bad about this recipe is that you need to make the dough ahead of time - but the dough tastes good too!
Total
Time: 45 minutes,
plus at least 24 hours chilling
Ingredients:
2 cups
minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content (see
note below)
*Sea salt (sometimes I add this, sometimes, I don't)
Directions:
1. Sift
flours, baking soda, baking powder and salt into a bowl. Set aside.
2.
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.
3. When
ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment
paper or a nonstick baking mat. Set aside.
4.
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.
Enjoy and have great week-end!
Karin
