Wednesday, August 29, 2012

Chocolate Chip Cookies

I have been searching, and searching, and searching, and searching (that's four years of searching!) for the PERFECT chocolate cookie recipe, but the wait has most certainly been worth it!  I finally found this recipe labelled as "The Only Chocolate Chip Cookie Recipe I Will EVER Need to Know How to Make for the Rest of My Life!"---really?  A glimmer of hope shone through.  I just had to try!  Needless to say...  They will be the only recipe I ever need to know!  HOWEVER---they do take some PATIENCE because you have to refrigerate them for at least 24 HOURS!!!!!!!!!!

I modified it from the original mainly because I love chocolate, but it was too much the first time!  Other than that, the recipe was left alone.  Cake flour is necessary for this recipe. I've been able to find it in grocery stores usually on the very bottom or top shelf; the only brand that I've ever seen is Swan's. It's in a red box.

PERFECT Chocolate Chip Cookies

About 24 cookies (unless you have a dough-eating addiction like I do...)

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
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
12 oz bittersweet chocolate chips or chunks, preferably about 60% cacao content
Sea salt or kosher salt for garnishing
  1. Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed.
  5. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. **VERY IMPORTANT: you DO NOT want to overmix the dough.  Literally until just combined (as in you can still see patches of flour).**
  6. Add the chocolate chips, and mix briefly to incorporate.
  7. 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.  Dough can be frozen up to 3 months.
  8. When you’re ready to bake, preheat oven to 400°F.
  9. Remove the bowl of dough from the refrigerator, and allow it to soften slightly.
  10. Line a baking sheet with parchment paper or a nonstick baking mat.
  11. Using a standard-size ice cream scoop--about 1/3 cup--scoop six mounds of dough onto the baking sheet, making sure to space them evenly. *If dough gets soft, stick back in the fridge for 30 minutes.*
  12. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 minutes.
  13. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
  14. Repeat with remaining dough. 
  15. Try not to die when you eat a cookie!!!
{See the patches of flour still?  That's 'until just combined' because you still have to add chocolate chips so you will be stirring some more!}

Go make some!!!  NOW!
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