Wednesday, September 4, 2013

Chocolate Chip Cookies

I've tried a lot of chocolate chip cookie recipes, but these are my favorite.  Lots of chocolate and a perfect balance between crispy and chewy.  I always have a variety of baking chocolate on hand, but if I am short on either the milk or semi-sweet chocolate I make up the difference with some bittersweet chocolate.  And they taste just as good with 3 kinds of chocolate.  The cookies also freeze really well - you can save them for a later date or if you're like me you can eat them straight out of the freezer!


1 cup unsalted butter
3⁄4 cup granulated sugar
3⁄4 cup light brown sugar
2 eggs
1 tsp vanilla
11⁄4 cup all-purpose flour
1 cup bread flour
1 tsp baking soda
1⁄2 tsp salt
11⁄2 cups chopped, Scharffen Berger, semisweet chocolate
1⁄2 cup finely chopped, Scharffen Berger, milk chocolate

Using a stand mixer fitted with a paddle attachment beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Using a rubber spatula, stop the mixer and scrape down the sides and bottom of the bowl. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes. Again scrape the bowl to make sure the eggs are thoroughly incorporated.

Mix together the all-purpose flour, bread flour, baking soda and salt. Add both chocolates to the flour mix and toss to combine. Turn the mixer to low speed and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.
Scrape the dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350°F and position a rack in the center of the oven. Drop the dough in 1⁄4 cup balls (I like to make mine smaller, I just use a spoon to gather up some dough and roll it into a ball. Otherwise, the cookies are huge and this way I can almost double the batch!) onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. If the batter does not fit all on one tray drop cookies on a second baking sheet and bake when the first tray is finished. If you have only one sheet tray, bake one batch and then cool the tray by running it under cold water before baking a second batch. Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge.
Makes 24

Recipe from Flour, by Joanne Chang. You can find the original recipe on her website:

1 comment:

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