I was craving some basic chocolate chip cookies the other week and came across THIS recipe and they are now my second all time favorite cookie ever – just after Monster Cookies. They do require a few special ingredients that you might not necessarily have just lying around. But lucky for me I did because when I’m constantly trying new recipes and experimenting I keep a lot of random ingredients in my pantry and fridge. For this recipe you need BREAD FLOUR and CAKE FLOUR.
There’s also another reason why these cookies are so yummy – they call for a lot of butter and a lot of sugar! This recipe does make 3 dozen cookies though, so keep that in mind when you see what’s in them!!
I didn’t take a lot of pictures so this blog is going to mostly be text. Also, these ingredients were all in ounces, so I weighed everything out rather than simply using measuring cups.
8 1/2 ounces cake flour
8 1/2 ounces bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks unsalted butter
10 ounces light brown sugar
8 ounces granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
Set oven to 350*F. – Makes 3 dozen – Bake about 11-12 minutes
In the first bowl, sift together the flours, baking soda, baking powder and salt. Set this aside.
In a mixing bowl mix together the butter and sugars until light and fluffy. Be sure to use room temperature butter so that you get a really nice fluffy mixture.
Mix in one egg at a time, mixing well in between and after, then mix in the vanilla extract.
Slowly mix in your flour mixture until just combined – don’t over mix!
The chocolate in this recipe makes the cookies look like they’re peppered with chocolate which makes each bite chocolatey! yummy! Well, I didn’t have a chocolate bar when I made these so I just used semi-sweet chocolate chips instead of unsweetened and grated chocolate.
So fold in your chocolate chunks, chips, or grated chocolate (or all 3). This is going to be a very large bowl of batter so make sure that the dough at the very bottom gets mixed in well. I didn’t get the whole bowl like I had thought so my last dozen cookies were missing a lot of chocolate chips and baked very differently.
At this point – the recipe says to chill the dough in the fridge for 24 hours… um, no thanks. :) I wanted the cookies fast, so I skipped the chilling and they still were amazing. But just so ya’ll know, you can make this dough ahead of time, or even bake half of the dough at a time.
Once they’re all mixed, scoop your dough onto greased baking sheets. I used my cookie scoop which makes things go a lot quicker and everything bakes evenly!
12 minutes later … you’ve got amazing and super chocolatey cookies!!
Make these sometime because I promise you’ll love them!