I recently discovered a really delicious chocolate chip cookie recipe. Adrian says it's the top one or two chocolate chip cookies he's ever had. I usually make the Mrs. Fields recipe but he doesn't like oatmeal in chocolate chip cookies, thus my search for an equally delicious (and successful) oatmeal-less recipe.
The problem I've found with many recipes is that the cookies end up really thin, crunchy, and flat. But these are perfect! I think the trick that I've missed before is to refrigerate the dough balls before baking.
The problem I've found with many recipes is that the cookies end up really thin, crunchy, and flat. But these are perfect! I think the trick that I've missed before is to refrigerate the dough balls before baking.
The dough is extra soft and messy, so the next time I make it I may refrigerate it in the bowl for a little bit. Also I start by placing the balls on a cookie sheet then chilling before I put into a plastic container to freeze until ready to bake. I've found that it's best to first chill them for a while on a cookie sheet otherwise the balls become one big mass that you have to chisel from and then re-form into balls.
I do not use European style butter and they turn out fine. I also haven't used unsalted butter which I would recommend trying if you have it as they are a little salty. I used the Kirkland brand dark chips from Costco...that's as fancy as I'll get with the chocolate.
Best-Ever Thick and Chewy Chocolate Chip Cookies
adapted from Baking at Home with the Culinary Institute of America
adapted from Baking at Home with the Culinary Institute of America
Found at http://shine.yahoo.com/shine-food/best-ever-thick-chewy-chocolate-chunk-cookies-144100966.html
2-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup European-style unsalted butter, room temperature
1-3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups dark chocolate chunks
In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely. They are best if not over-cooked and are very gooey.
A note for higher altitude baking: We are at about 4000 feet which makes a difference from baking in Phoenix. We lower the temperature to 350 F and bake for 11 minutes.
2-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup European-style unsalted butter, room temperature
1-3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups dark chocolate chunks
In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely. They are best if not over-cooked and are very gooey.
A note for higher altitude baking: We are at about 4000 feet which makes a difference from baking in Phoenix. We lower the temperature to 350 F and bake for 11 minutes.
Happy baking!
I can't wait to try these! Maybe this weekend.
ReplyDeleteIt makes a lot so be prepared to share. I think I get about 40-1" balls of dough. It'd be pretty easy to half the recipe too. I've actually gotten to the point where I always have cookie dough in the freezer.
ReplyDeleteI must have a baking day soon. I don't do that anymore.
ReplyDeleteI made these over the weekend with whole wheat flour. They were tasty. I did try to make a half recipe, but I forgot to half the butter. I didn't realize till everything was together, though, so I wasn't able to make them completely correctly. They still turned out pretty well. I will have to try again and I won't even attempt to only make half the batch :)
ReplyDelete