Thick, Soft, Chewy Chocolate Chip Cookies
Apr 26, 2013 17:20:27 GMT -5
Post by PrisonerOfHope on Apr 26, 2013 17:20:27 GMT -5
Thick, Soft, Chewy Chocolate Chip Cookies
makes 3 dozen medium-sized cookies
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
1 cup all-purpose flour
1 cup bread flour (or use all AP flour - either way)
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
6 oz semisweet chocolate chips
6 oz dark chocolate, chopped into bite-sized chunks
fleur de sel or flaked sea salt
Instructions:
In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat the butter on low speed until smooth, 1-2 minutes. Add the sugars and beat on medium-high until creamed and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl before adding the egg and vanilla, then beat on medium-high for another 3 minutes, until light and fluffy.
With the mixer on the lowest speed, slowly add the flour mixture, mixing until just combined, about a minute.
Fold in the chocolate chips and chunks with a spatula by hand.
Cover bowl tightly with plastic wrap (or transfer to an airtight container) and refrigerate for at least 30 minutes, up to 5 days.
Before cooking, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using a food scale, weigh out 1.25 oz of dough for each cookie. Roll the dough into a ball, and place about 2" apart on a prepared baking sheet (I bake 9 cookies per sheet). Before baking, sprinkle a tiny bit of fleur de sel or sea salt onto the top of each dough ball.
Bake for 7-9 minutes, until barely golden brown around the edges and still slightly undercooked in the center (the tops of the cookies will be pale, not golden brown - this is what you want).
Allow cookies to cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Obviously, eat one before it cools - warm chocolate chip cookie straight out of the oven?! Yes, please.
makes 3 dozen medium-sized cookies
Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp pure vanilla extract
1 cup all-purpose flour
1 cup bread flour (or use all AP flour - either way)
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
6 oz semisweet chocolate chips
6 oz dark chocolate, chopped into bite-sized chunks
fleur de sel or flaked sea salt
Instructions:
In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat the butter on low speed until smooth, 1-2 minutes. Add the sugars and beat on medium-high until creamed and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl before adding the egg and vanilla, then beat on medium-high for another 3 minutes, until light and fluffy.
With the mixer on the lowest speed, slowly add the flour mixture, mixing until just combined, about a minute.
Fold in the chocolate chips and chunks with a spatula by hand.
Cover bowl tightly with plastic wrap (or transfer to an airtight container) and refrigerate for at least 30 minutes, up to 5 days.
Before cooking, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using a food scale, weigh out 1.25 oz of dough for each cookie. Roll the dough into a ball, and place about 2" apart on a prepared baking sheet (I bake 9 cookies per sheet). Before baking, sprinkle a tiny bit of fleur de sel or sea salt onto the top of each dough ball.
Bake for 7-9 minutes, until barely golden brown around the edges and still slightly undercooked in the center (the tops of the cookies will be pale, not golden brown - this is what you want).
Allow cookies to cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Obviously, eat one before it cools - warm chocolate chip cookie straight out of the oven?! Yes, please.
