BEST EVER CHOCOLATE CHIP COOKIES

I’ve been holding out on y’all.

I haven’t shared one of my very favorite recipes.

I can’t believe it!  I’ve been so focused on creating magical recipes like Prosecco Cake and Chocolate Cookie Dough Cake that I completely forgot to share these melt-in-your-mouth, downright delicious chocolate chip cookies!!  Forgive me?


I’ve tried a LOT of chocolate chip cookie recipes.  Some have been horrible.  Some have been pretty darn good.  But once I tried these, there was no turning back.  You may have seen this recipe floating around the internet… it’s from the New York Times and it is worth the hype!It uses a combination of bread and cake flours to achieve a chewy, yet delicate texture… slightly crispy on the edges and soft in the center.  Nerd alert: cake flour has a low protein content and very fine texture, while bread flour has the highest protein percentage (12 to 14) of flours.  I’m not a food chemist, but I do know that resulting texture is PERFECT.

INGREDIENTS

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups (2.5 sticks) unsalted butter, room temperature
• 1 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups semisweet or dark chocolate chips

INSTRUCTIONS

1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a large bowl and set aside.
2. Using your electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, about 5 minutes.
3. Add eggs one at a time, mixing well after each addition.
4. Add vanilla and mix until combined.
5. Gradually add the dry ingredients and mix on low speed for a few seconds after each addition, until just combined. Do not over-mix!
6. Using a spatula, fold in the chocolate chips.
7. Press plastic wrap against the dough and tightly cover. Refrigerate for at least 24 hours and up to 72 hours.
8. When ready to make, preheat the oven to 350 degrees F and pull dough out of the fridge and let sit on the counter for 20 minutes. Line a baking sheet with parchment paper or a nonstick baking mat.
9. Scoop 3 1/2 ounces of dough and roll into a ball (should be about the size of a large golf ball) and place on baking sheet. Repeat until you have six on the baking sheet.
10. Bake for 12-14 minutes or until golden brown but still soft. Remove from oven and transfer baking sheet to a cooling rack for 10 minutes. Remove cookies and place on cooling rack to cool completely. Repeat with remaining dough.

NOTES

New York Times Cookie Recipe. Store dough in refrigerator for up to 72 hours. Store baked cookies in an airtight container at room temperature for up to 3 days.

thanks done share recipes to : www.asliceofsweet.com/best-chocolate-chip-cookies/

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