The Only Chocolate Chip Cookie Recipe To Ever Make Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz (3 sticks) butter, slightly softened at room temperature
5 oz sugar
11 oz muscovado sugar (or dark brown sugar)
17 oz unbleached all purpose flour
3/4 tsp baking soda
1 1/2 tsp fine sea salt
1 lb dark chocolate (I like 60% cacao), chopped into chunks if in block form or chips
3 extra-large eggs
1 T vanilla extract
coarse sea salt (such as Maldon), to sprinkle (optional)
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Directions: |
Directions:Using a paddle attachment, cream the butter and both sugars on medium speed in a stand mixer for 3 minutes.
Meanwhile, combine the dry ingredients (flour, baking soda, and salt) in a bowl; set aside.
Reduce the speed to low and slowly add the eggs and vanilla extract. Once the eggs are incorporated, stop the mixer and scrape down the sides of the bowl with a rubber spatula. Mix on medium-high speed for 1 minute.
Reduce speed to low and slowly add the dry ingredients. Once incorporated, stop the mixer and scrape down the sides of the bowl again.
Add the chocolate chips. Slowly mix until just incorporated--do not over-mix.
Take the bowl out of the mixer and using a rubber spatula, finish mixing by hand. Pay particular attention to the bottom of the bowl to make sure all the butter is mixed in.
Chill dough for at least a couple of hours, preferably overnight.
Preheat oven to 350º F.
Using a small ice cream scoop (around tablespoon-sized), scoop dough onto cookie sheet, leaving a couple of inches in between. Sprinkle a bit of coarse sea salt on top of each cookie.
Bake for 10-15 minutes, rotating halfway through baking. The cookies should be golden brown on the edges and fully cooked on the surface. Try not to over-bake the cookies--pull them out of the oven a second or two on the earlier side and they will finish cooking on the sheet. Let cookies sit for 15 minutes on cookie sheet, then transfer to a rack to fully cool. Try not to eat them all in one sitting. |
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Number Of
Servings: |
Number Of
Servings:about 50 cookies |
Personal
Notes: |
Personal
Notes: This recipe is adapted from The Chocolate Room. To really make these taste the way they should, use quality chocolate and European butter, such as Plugra (higher butterfat content). Muscovado sugar is a minimally processed sugar that is super-moist and has great flavor. Since it is a bit more expensive and not always readily available, you can use it in combination with dark brown sugar, or simply use all dark brown sugar.
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