Ingredients: |
Ingredients: 2 cups minus 2 tbsp cake flour
1 ⅔ cups bread flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter, room temperature
1 ¼ cups light brown sugar, packed
1 cup plus 2 tbsp granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract (I use Mexican vanilla)
1 pkg. Ghiradelli Semi-sweet chocolate chips
1 pkg. Ghiradelli Bittersweet chocolate chips
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Directions: |
Directions:Sift together cake flour, bread flour, baking soda, baking powder, and salt into medium sized bowl and set aside.
In the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours.
When you are ready to bake, bring the dough to room temperature so that you can scoop it out. Preheat you oven to 350º. Line your baking sheets with parchment paper. Scoop your dough out onto the sheets. You can make them whatever size you like. I used a medium cookie scoop (about a heaping tablespoon). Do not press down the dough - let it stay the way it is. Sprinkle the cookies lightly with sea salt. Bake 10-12 minutes for smaller cookies (mine take about 12 minutes), or 18-20 minutes for larger cookies.
Allow the cookies to cool slightly on your baking sheet, them move them to a wired rack to cool completely. You can enjoy these warm, room temperature, or cold. Store in air-tight container for up to 3 days, or freeze for up to 2 months. |
This recipe for The Infamous Chocolate Chip Cookies is from