Hi, my name is Jodi and I’m a chocolate chip cookie/cookie dough addict. It’s true, I am.
I think I was put on this earth to eat vast amounts of chocolate chip cookies and cookie dough.
I stock pile Guittard chocolate chips when they go on sale. After all the “holiday baking” sales last year, I had 45+ bags at one point in my food storage room . . . no, really I did. I should own stock in the company.
I could (and sometimes do) make cookies every. single. day.
I need serious help.
Because of my addiction, I am always searching for new chocolate chip cookie recipes to try, in hopes of finding a new “perfect chocolate chip cookie” recipe. I seem to gravitate to one recipe for a while and proclaim it to be “my favorite” and then I find a new one that becomes my new “favorite go-to” recipe, etc.
This chocolate chip cookie recipe I’m sharing with you today happens to be my “current favorite.” I love everything about it. The dough, the texture, the crispiness, the chewiness . . .it’s perfect! There are some things to tell you about this cookie. First of all it calls for cake flour, don’t try substituting anything else. Second, you need to refrigerate the dough for at least 2 hours. I know, I know, it’s kind of a nuisance. Just go fold some laundry, clean a few toilets and then come back and bake them up. You will be in chocolate chip cookie heaven, I promise.
- 2 cups plus 2 Tbsp. cake flour
- 2 cups plus 2 Tbsp. all purpose flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 2 1/2 sticks (1 1/4 cups) butter, room temperature
- 1 1/4 cups brown sugar
- 1 cup plus 2 Tbsp. granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 3 cups chocolate chips
Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
In bowl of electric mixer, cream together butter and sugars until very light, (about 4-5 minutes). Add vanilla and eggs one at a time, mixing well after each addition.
With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate chips. Cover the dough with plastic wrap and refrigerate dough for two to three hours.
When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or silpat liner and scoop dough into balls using a cookie scoop onto sheet. Bake 12 -14 minutes or until edges are golden brown.
Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Recipe Source: Adapted from The New York Times