introduction
Chocolate Chip Cookies are soft, golden, and full of chocolate. This recipe uses a mix of cake and bread flour and a long chill for deep flavor. If you like a thicker, deep-dish style, see deep-dish chocolate chip cookies for another idea.
why make this recipe
This recipe makes cookies with a crisp edge and a soft, chewy middle. The long chill time deepens the flavor and helps the dough spread less. The large chocolate disks give big chocolate bites in every cookie.
how to make Chocolate Chip Cookies
Follow the simple steps below. Read all the directions and chill the dough for best results.
Ingredients :
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet chocolate disks (at least 60% cacao content)
- Sea salt (optional)
Directions :
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 onto baking sheet, ensuring to turn horizontally any chocolate pieces that are poking up. 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 for baking remaining batches the next day.
- Sift cake flour, bread flour, baking soda, baking powder, and coarse salt into a bowl and set aside.
- Cream the unsalted butter, light brown sugar, and granulated sugar on medium-high with a paddle until very light, about 5 minutes.
- Add the eggs one at a time, mixing well after each egg.
- Stir in the vanilla extract.
- Reduce mixer speed to low and add the dry flour mixture, mixing until just combined for 5 to 10 seconds.
- Fold in the bittersweet chocolate disks gently so they stay whole.
- Press plastic wrap against the dough and refrigerate for 24 to 36 hours (up to 72 hours is fine).
- When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a baking mat.
- Scoop six 3½-ounce mounds of dough onto the sheet, turn any large chocolate pieces so they lie horizontally, and sprinkle lightly with sea salt if using.
- Bake cookies 18 to 20 minutes until edges are golden but centers are still soft.
- Move the baking sheet to a wire rack for 10 minutes, then transfer cookies to another rack to finish cooling.
- Repeat baking with the remaining dough or refrigerate dough for the next batch.
how to serve Chocolate Chip Cookies
Serve warm or at room temperature. They are great with milk, coffee, or ice cream. Warm cookies for 10 seconds in the microwave for a gooey center.
how to store Chocolate Chip Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a freezer bag for up to 3 months. You can also freeze the dough balls and bake from frozen, adding a few extra minutes to the bake time.
tips to make Chocolate Chip Cookies
– Weigh your flour or spoon and level it for best results.
– Chill the dough at least 24 hours for deeper flavor and better texture.
– Use large chocolate disks or chop a good quality bittersweet chocolate.
– Do not overbake: remove when edges are set and centers still look soft.
variation (if any)
You can swap half of the bittersweet chocolate for milk chocolate for a sweeter cookie. Add chopped nuts like walnuts or pecans for extra crunch. For a chewier cookie, use all bread flour instead of the mix.
FAQs
Q: Can I skip the 24-36 hour chill?
A: You can bake the dough after a short chill, but the flavor and texture will be less developed.
Q: How do I make smaller cookies?
A: Use a smaller scoop and reduce bake time by a few minutes. Watch until edges are golden.
Q: Can I use all-purpose flour instead of the flour mix?
A: Yes, but the texture will change. The mix of cake and bread flour gives a unique soft center and crisp edge.
Q: Can I freeze the dough?
A: Yes, freeze dough balls on a tray, then transfer to a bag. Bake from frozen and add a few minutes to the bake time.
Conclusion
This chocolate chip cookie recipe makes big, bakery-style cookies with deep flavor from a long chill. For another great long-chill idea, try The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine for more tips and a similar method.