The best Chocolate Chips Cookies
From pelo2000 15 years ago
- 15 minutes to make
- Serves 38
The best Chocolate Chips Cookies I ever had. They melt in your mouth.
Ingredients
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour shopping list
- 1 2/3 cups (8 1/2 ounces) bread flour (I used all-purpose flour) shopping list
- 1 1/4 teaspoons baking soda shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 1/2 teaspoons coarse salt (I used 1/2 tsp Fleur de Sel) shopping list
- 2 1/2 sticks (1 1/4 cups) unsalted butter (I used salted) shopping list
- 1 1/4 cups (10 ounces) light brown sugar shopping list
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar shopping list
- 2 large eggs shopping list
- 2 teaspoons natural vanilla extract shopping list
- 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%) shopping list
- sea salt (I used Fleur de Sel) shopping list
How to make it
- 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
The Rating
Reviewed by 2 people-
Wonderful..saved and a HIGH 5er! :)
lanacountry
in Macon loved it
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Wonderful..saved and a HIGH 5er! :)
lanacountry
in Macon loved it
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Well Blip..went up there 2 X...!! :()
lanacountry
in Macon loved it
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