by Shirley Hendrickson, adapted from Leite TorresI have been searching for the best chocolate chip cookie recipe for a long time. I have made a few meh batches and many many horrible batches, but I have FINALLY FOUND THE recipe. It requires some pre-planning and some ingredients I didn't know existed (j/k!), but I have to say, it was definitely worth it. These cookies were amazing. The hubby could not stop eating them and for someone who hates her baking, these were FABULOUS! Moist on the inside and chewy/crunchy on the outside. Absolutely fabulous...oooh, I hear my cookies singing to me, I'm going to go have another one...weight gain here I come!
Adapted from Kate Miss, by Shirley Hendrickson.
Depending on how big you makes the cookies, this recipe can yield between 25-30. I like my cookies medium sized (~3 inches).
Also note, the cake flour really makes these cookies fluffy and soft.
2 cups minus 2 tbsp cake flour (8 1/2 oz)
1 2/3 cups bread flour (8 1/2 oz)
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips, preferably 60% Ghirardelli Cacao chips
- Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
- Using a mixer fitted with a paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.
- Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. You can also bake them right away, I made a few immediately after (because I couldn't wait) and also some 24 hours later. The 24 hour batch had an even better texture, but if you can't wait, making them right away is just fine.
- When you’re ready to bake, preheat the oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
- Using a standard-size ice cream scoop, scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Alternatively, you can roll a small ball of dough in your hands and place it onto the baking sheet. Using the ice cream scoop just makes bigger cookies.
- Bake until golden brown but still soft, 15 to 20 minutes, depending on your oven and your taste. Err on the side of less time if you prefer less crunchy cookies on the outside.
- Transfer the cookies carefully onto a wire rack to cool.
- Enjoy :)
Ghirardelli, it makes all the difference!
Bon Appetit :)