Classic Chocolate Chip Cookies
It's time to get serious. Let's talk about how divided we are as a society.
It seems everyone has a strong opinion. How can we differ so much in what we believe? Soft baked and puffy, thin and crispy, browned butter, melted butter, milk chocolate chips, semi-sweet chocolate chunk, which is best for the ideal chocolate chip cookie? You knew I was talking about cookies, right?
For the past few years, I've been all about the soft baked, slightly under-baked cookie. Recently I have been gravitating towards more of a classic chocolate chip. You know what I'm talking about, right? Slightly crispy edges with a soft, chewy inside and a rich, toffee flavor. A crinkled top? Bonus points. Is your mouth watering right now or is that just me?
Now I would like to introduce you to my classic chocolate chip cookie. I must say, creating a chocolate chip cookie recipe is pretty daunting. There are so many recipes out there already. I had to ask myself if mine really added value. Honestly, I think it does. It has all the best attributes and I couldn't stop eating them. I highly encourage you to take a chance and try my recipe out!
If you keep up with chocolate chip cookie news, you'll know that refrigerating the dough has a few added benefits to the overall taste and texture of your cookie. I made sure this recipe was delicious without resting the dough in the fridge, but I recommend at least 30 minutes and ideally overnight refrigeration. Why? It will result in a darker, more flavorful cookie with less spread. King Arthur Flour's blog has all the scientific details behind it, if you're interested!
Classic Chocolate Chip Cookies
Classic chocolate chip cookies with slightly crispy edges, a soft chewy inside and a rich, toffee flavor
Makes: 14 large cookies
- 1 1/4 cups (156 grams) all purpose flour
- 1/4 cup (24 grams) almond meal/flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (113 grams) unsalted butter, cubed (not softened)
- 1/3 cup (67 grams) granulated sugar
- 2/3 cup (133 grams) dark brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (sometimes I do all semi-sweet other times 1/2 milk chocolate, 1/2 semi-sweet)
- In a large bowl combine the flours, salt, baking powder and baking soda. Set aside
- In a large bowl attached to a stand mixer, add the cold butter cubes, brown sugar and white sugar
- Mix on low speed until it starts to combine (so it won't fly everywhere when you turn the speed up), approximately 30 seconds
- Once combined, raise the speed to medium high and cream for approximately 4 minutes
- Scrape the bowl and add the egg and vanilla
- Beat on medium speed until incorporated (about a minute)
- Gradually add the flour mixture, being sure not to over mix
- Stir in the chocolate chips
- Refrigerate the dough for at least a half hour and preferably overnight
- When the dough is done chilling, preheat the oven to 375 degrees F and line a baking sheet with a silicone baking mat (I prefer Silpat)
- Scoop the dough into 3 tablespoon sized balls (or use a scoop) and place on the cookie sheet
- Bake for approximately 12 - 14 minutes. The sides should be browned with slightly shiny centers
- Cool on the baking sheet for a few minutes then transfer to a cooling rack
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