Recipe

The Best Chocolate Chips Cookies Recipe

Add Step-by-Step Photos	Pelo2000 / All my dishes 1 year, 3 months ago The best Chocolate Chips Cookies I ever had. They melt in your mouth. Prep:15m Cook:15m Servings:38	Pelo2000
	chocolate cookies butter bittersweet

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Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour (I used All-Purpose flour)

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt (I used 1/2 tsp Fleur de Sel)

2 1/2 sticks (1 1/4 cups) unsalted butter (I used salted)

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)(I used 3/4 pound chocolate chips & 1/2 pound President Choice Extra Dark Chocolate 72%)

Sea salt (I used Fleur de Sel)

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, 15 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. Eat warm, with a big napkin.

Source: NY Times

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Comments

lanacountry 1 year, 3 months ago said:
Wonderful..saved and a HIGH 5er! :)

lanacountry 1 year, 3 months ago said:
Well Blip..went up there 2 X...!! :()

conner909 1 year, 3 months ago said:
This looks like a really good recipe... I like the mix of flours and chocolates. (I usually can find any chocolate I want in Trader Joe's.) I have cookie dough refrigerated now for a card party tomorrow (made my choc-ful-o-cin recipe) but am bookmarking this one for definite future use..will have to make sure Michellem sees this one! Thanks!

knoxcop 1 year, 3 months ago said:
Ohhh my! Sounds like heaven!--Kn0x--

jett2whit 1 year, 3 months ago said:
Delicious I'm sure!!

canzi 1 year, 3 months ago said:
DOUBLE YUM!!!

jencathen 1 year, 3 months ago said:
These sound scrumptious. I would love to try to make these for the boys. Unfortunately, I can't have them right now. Well... Maybe one.

falafel_fanatic 1 year, 2 months ago said:
This is so good, I can already tell and I have not even tried it yet!

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