When I make chocolate chip cookies, I'm usually unadventurous, and just stick to the tried and true Nestle Tollhouse recipe. Where's the fun in that though? While it's true the Nestle recipe produces perfect cookies every time, sometimes you just feel a little cray-cray and want something different. The hubby had been begging for chocolate chip cookies, and I'd been digging in my heels because they are boring. Who wants to talk about chocolate chip cookies? Sure, you want to eat them, but talk about them? Nah. Then, I got the brilliant idea for a compromise. He didn't say they had to be the traditional variety. He only asked for chocolate chip. ---> Cue the evil laughter<---
So, I found this recipe, and the rest is history. The hubby loved the cookies. His coworkers loved the cookies. In fact, some of his coworkers said these were the best chocolate chip cookies they'd had. High praise! I can't say for sure whether they were being honest, or just nice, but still, a wonderful compliment to hear. There is a ton of chocolate in these cookies, and this really seems to please! The original recipe calls for a 24-hour rest of the dough, but who can wait that long for chocolate chip cookies? Not I, sir. I chilled the dough in the freezer for 30 minutes, and then transferred to the fridge for about 4 hours. I think this gave the dough enough resting time, and resulted in a deeply flavorful cookie. I got some lovely toffee notes, even with a reduced resting time.
If you are a chocolate chip cookie fan, I think this recipe is a must-try. I have a feeling this recipe will be requested again and again in my house :)
P.S. This recipe makes about 6 dozen cookies. I baked half the dough, and froze half for later. Or, cut the recipe in half.
2 cups minus 2 tbsp cake flour
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
2 1/2 sticks butter, softened
1 1/4 cup brown sugar, lightly packed
1 cup plus 2 tbsp granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
8 ounces dark chocolate, chopped
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
1. In a large bowl, combine flours through salt. Whisk to combine. Set aside.
2. In another large bowl, cream butter and sugars with a hand mixer until combined. Mix in eggs. Mix in vanilla. Add dry ingredients, mix until just combined. Fold in all chocolate with a spatula. Refrigerate dough for 4-72 hours.
3. Preheat oven to 350º. Lightly spray 2 cookie sheets with cooking spray.
4. Drop cookies by the tablespoonful onto the cookie sheet, placing about 1 inch apart. Sprinkle cookies with sea salt. Bake in oven 7-10 minutes, or until edges of cookies are golden brown. Cool on cookie sheet for 3 minutes, remove to a cooling rack. Cool completely before storage. Store in an airtight container.
|Recipe courtesy of The Other Side of Fifty|