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Chocolate Chip Cookies Recipe

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This recipe for Chocolate Chip Cookies is from Our Family Recipes & Rita's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
It helps to read the entire recipe before starting!

2 cups minus 2 tbsp. (8½ oz.) cake flour
1 ⅔ cups (8½ oz.) bread flour
1¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. coarse salt
2½ sticks (1¼ cups) unsalted butter, softened
1¼ cups (10 oz.) light brown sugar
1 cup plus 2 tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1¼ lb. bittersweet chocolate disks (Mindy uses Ghirardelli chips)
Sea Salt
Directions:
Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them with breaking them. Press plastic wrap against dough and refrigerate for 24-36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours before you would need to freeze.

3. When ready to bake, preheat oven to 350º. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 (3½ oz.) mounds of dough (the size of a golf ball) onto baking sheet, (dough spreads out, so 6 at a time is best) making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough. Eat warm, with a big napkin. I have also frozen the scoops and then placed in a Ziploc so I can pull just a cookie or two at a time out of the freezer to make.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
45 minutes, plus 24 hours for chilling

 

 

 

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