So I’m not trying to say I know the meaning of life but I recently discovered, on Pinterest of course, the perfect chocolate chip cookie recipe.
Now, there is literally no one on the planet who doesn’t like chocolate chip cookies, and if there are then I don’t want to meet them. My sister is an exception, because she doesn’t like chocolate and I’ve slowly learned to deal with that over the years. But the rest of you, no excuses.
I think the secret to this cookie’s greatness is the fact that you have to refrigerate the dough for about three days before you bake them. Yes, three days. It’s a long wait my friends but good cookies come to those who wait. The texture of these is just superb and they have the perfect balance of crispness and chewiness that you come to expect from the perfect cookie. The dough itself is delicious, but I may be obligated by my local health department to tell you not to eat it.*
*do it anyway
Another secret to these yummy cookies is the size. The recipe emphasizes that the cookies should not be too small, and I completely agree. Small cookies bake quickly and may burn, or even worse, come out *gasp* dry. If you want moist cookies you have to use a tiny bit less than 1/3 cup of dough per cookie. It may look large but it is the perfect size, trust me.
Also, do not skip out on the sea salt. A light sprinkling of sea salt goes a long way on top of these cookies. They really complement the chocolate chips and balance out the sweetness. Salt is essential to baking, and this recipe is no exception.
And finally, use Ghiradelli chocolate chips and nothing else.
Here is the full recipe and instructions which I followed to a T.
Actually, if you know me you know that’s not actually true. I used all-purpose flour for the base of these cookies because that is all I had on hand. I bet using the combination of cake flour and bread flour would make these cookies extra soft and heavenly but if you don’t have any, don’t sweat it. I also do not own a stand mixer so I mixed the dough together using two arms and brute force, but they still turned out great 🙂 Enjoy!
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 or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with 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. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat 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 – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
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