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| Recipe from: whats4dinnertonite Image credit: Becky |
Chocolate
Chip Cookies
“Warm,
freshly baked Chocolate Chip Cookies are pure comfort food and these cookies
taste as great as they look.” Becky
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
natural vanilla extract
1 1/4 pounds
bittersweet chocolate disks or fèves, at least 60 percent cacao content (I use
chocolate chips)
Sea salt.
Instructions:
Sift flours,
baking soda, baking powder and salt into a bowl.
Set aside.
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.
When ready to
bake, preheat oven to 350 degrees.
Line a baking
sheet with parchment paper or a nonstick baking mat. Set aside.
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.
Eat warm,
with a big napkin.
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