Imported from the web

Best Chocolate Chip Cookies

Name: Best Chocolate Chip Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 1485 min
Yield: 18 servings
Cuisine: American
Ingredients: 1.875 cup cake flour (2 cups minus 2 tablespoons); 1.6667 cup bread flour; 1.25 tsp baking soda; 1.5 tsp baking powder; 1.5 tsp coarse sea salt (Plus more for sprinkling); 1.25 cup unsalted butter (2 ½ sticks); 1.25 cup light brown sugar; 1.125 cup granulated sugar (1 cup plus 2 tablespoons); 2 large eggs; 2 tsp natural vanilla extract; 1.25 lb bittersweet chocolate disks or fèves (At least 60 percent cacao content)

Imported by Starr2 on SeeMeCook

Chewy, chocolate-rich cookies made with both cake and bread flour, bittersweet chocolate, and a light finish of coarse sea salt. The dough needs a long chill—at least 24 hours—which helps it bake up firm and chewy.

18 servings1485 minAmerican

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Ingredients

1.875 cup cake flour (2 cups minus 2 tablespoons)
1.6667 cup bread flour
1.25 tsp baking soda
1.5 tsp baking powder
1.5 tsp coarse sea salt (Plus more for sprinkling)
1.25 cup unsalted butter (2 ½ sticks)
1.25 cup light brown sugar
1.125 cup granulated sugar (1 cup plus 2 tablespoons)
2 large eggs
2 tsp natural vanilla extract
1.25 lb bittersweet chocolate disks or fèves (At least 60 percent cacao content)

Steps

1
Sift the cake flour, bread flour, baking soda, baking powder, and coarse sea salt together into a bowl. Set the dry mixture aside.
2
Using a mixer fitted with a paddle attachment, cream the butter, light brown sugar, and granulated sugar together until very light, about 5 minutes.
3
Add the eggs one at a time, mixing well after each addition.
4
Stir in the vanilla extract.
5
Reduce the mixer speed to low. Add the sifted dry ingredients and mix just until combined, 5 to 10 seconds.
6
Add the chocolate pieces and incorporate them without breaking them.
7
Press plastic wrap against the surface of the dough and refrigerate for 24 to 36 hours. The dough may be baked in batches and can be refrigerated for up to 72 hours.
8
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a nonstick baking mat and set it aside.
9
Scoop six 3½-ounce mounds of dough (about the size of generous golf balls) onto the prepared baking sheet. Turn horizontally any chocolate pieces poking up from the dough for a more attractive cookie.
10
Sprinkle the dough lightly with additional sea salt.
11
Bake until golden brown but still soft, 18 to 20 minutes.
12
Transfer the baking sheet to a wire rack and let the cookies rest for 10 minutes. Move the cookies to another rack to cool a bit more.
13
Repeat with the remaining dough, or refrigerate it to bake the remaining batches the next day. Serve the cookies warm, with a big napkin.

Notes

The listed 45-minute total time excludes the required 24–36-hour dough chill. The source gives a yield of 18 5-inch cookies. A stand mixer is convenient, but the source notes the dough can also be made by hand.