It’s National Chocolate Chip Cookie Week, so I figured I would share my favorite chocolate chip cookie recipe. I actually have 2 or 3 recipes I use and this is the more “complicated” recipe, at least as far as a cookie goes. It includes a couple different kinds of flour, which is another step, but the hardest part is that it has to rest in the fridge for at least 24 hours. And its hard not to keep sneaking a little bite here and there 🙂 ! But the rest in the fridge really does make a difference. I have tried baking sooner and they really taste better when you wait the 24 hours.
This is the popular “New York Times” chocolate chip cookie recipe. The only change I made to the recipe is to include regular chocolate chips instead of the specialty chocolate the recipe calls for. I also make the cookies smaller, since the recipe calls to make the huge bakery style ones. Those are great sometimes, but in general I want the smaller ones for lunch boxes and snacks. The different types of flour and the rest in the fridge just give it the perfect texture, a bit crispy on the edges and a soft center. They have the perfect salty-sweet ratio and there is not much more I can say except they are perfect!!
My Favorite Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 tablespoons 8 1/2 ounces cake flour **see note
- 1 â…” cups 8 1/2 ounces bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt I use sea salt
- 2 ½ sticks 1 1/4 cups unsalted butter, softened to room temperature
- 1 ¼ cups light brown sugar packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 20 oz of semisweet chocolate chips ***see note
- Sea salt for sprinkling if desired (I highly recommend)
Instructions
- Combine flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a hand mixer on high speed or a stand mixer fitted with paddle attachment, beat the butter and both sugars together until they lighten in color and are fluffy,scraping bowl as needed, about 4 to 5 minutes.
- Add eggs, one at a time, scraping the bowl and beating well after each one. Mix in vanilla.
- With mixer on low speed, add dry ingredients and mix until just combined. Gently mix or fold in chocolate chips.
- Cover tightly with plastic wrap or place in airtight container. Place in refrigerator for a minimum of 24 hours up to a max of 3 days
To Bake
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat. The dough will be stiff by this time so it takes a bit of elbow grease!
- To make 3 inch cookies, scoop very generous Tablespoons of cookie dough (using a Tablespoon measuring spoon or cookie scoop) and place each scoop a couple of inches apart on pan OR for large 5 inch cookies, scoop generous golf ball sized scoops (3.5 oz) and only place 6 on the pan. I like to roll the scoops into round balls using my hands. If desired, sprinkle lightly with sea salt.
- Bake until edges are starting to brown but the center is still soft, 10 to 12 minutes for smaller cookies and 18 to 20 minutes for larger. (I would check the larger ones earlier- mine were done at 15 to 16 minutes and all ovens are different)
- Remove from the oven and allow to cool for about 10 minutes on the baking sheet, then remove cookies to a cooling rack to cool completely.
- Repeat with the remainder of dough or save the dough in refrigerator to bake another batch later.
Notes
So for this recipe I would use 1 and 3/4 cup of flour and add 1/4 cup cornstarch, thoroughly mix and sift. This should give you a total of 2 cups, then take away the 2 Tablespoons as the recipe
states.
****If you like less chocolate and more cookie in your chocolate chip cookies you can decrease the chocolate- many times I will only use about 16 oz. Adapted from NY Times
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