Monday, July 14, 2014

Chocolate Chip Cookies Recipe

Try this yummy and easy to follow recipe for chocolate chip cookies- from scratch!!

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set that aside.

2. Using a mixer with 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 without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

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

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, 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, or reserve dough, refrigerated, for baking remaining batches the next day.


Step 1

Now, let me tell you a little about my experience with the baking process. I kept the dough in the refrigerator for 38 hours. This is what they looked like when I put them on the pan:

Here's a great tip my friend told me: use an ice cream scooper to minimize the mess and get good pieces of cookie dough

So after baking them for about 18 minutes, I pulled them out of the oven and saw this..

They tasted fine but did not look too good. So I quickly researched on Google to find out why these cookies came out so thin! A lot of reasons attribute it to the ingredients but it was a little late for that. So I decided to put my next batch of dough in the freezer for 20 minutes before baking. And this was the result..

I sprinkled the finished cookies with a little sea salt. Enjoy them by themselves or with a cold glass of milk!

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