Chocolate Chip Cookies
Chocolate Chip Cookies
YIELD: about 15 large cookies
TIME: 45 minutes, plus 24hrs chilling
Ingredients
1 3/4 cups unbleached cake flour
1 2/3 cups unbleached bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp pink Himalayan salt
2 1/4 cups unsalted butter
1 1/4 cups dark brown sugar
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 pound high quality (60% cacao content) chocolate chips or discs
Preparation
Step 1:
Sift flours, baking soda, baking powder into a bowl and add salt. Set aside.
Step 2:
Cream butter and sugars together in a mixing bowl with the paddle attachment for about 5 minutes until light and fluffy on medium speed. Don't forget to scrape the sides of the bowl in between steps.
Step 3:
Add eggs one at a time mixing well after each addition. Stir in vanilla.
Step 4:
Reduce speed to low and slowly add your dry ingredients in 3 stages. Do not over mix. Lastly fold in chocolate chips with a spatula.
Step 5:
Using an ice cream scooper make generous balls and place them in either a plastic container or cover them in saran wrap on a baking tray and let dough refrigerate for 12 to 24 hours.
Step 6:
Preheat oven at 350°F. Line a baking tray with either parchment paper or a silicone mat. Place balls on tray leaving about 1 1/2 to 2 inches of space in between them. TIP: Let the dough thaw at room temperature for about 15 to 20 minutes or more. This is very important so that your cookies cook evenly in the oven.
Step 7:
Flatten your dough balls with the palm of your hands just a bit to transform your balls to discs. This will make for more attractive cookies. Option: If you like you may lightly sprinkle some finishing salt before putting them in the oven.
Step 8:
Bake cookies for 10 minutes. Turn tray around and bake for another 10 minutes. Let cookies rest for 10 minutes before transferring them to a wire rack to cool.
