Tuesday, June 22, 2010

Big (and Best) Chocolate Chip Cookies

My new favourite chocolate chip cookies:

I thought I had already found the perfect chocolate chip cookies, but I was wrong.  So, so wrong.

These new ones, made for my birthday in addition to the copycat Momofuku cookies, blew the others away.  They bake up perfectly, and they're the ideal texture-- not quite cakey, and not too chewy.  The dough isn't too sweet and the semi-sweet chocolate complements it perfectly.  I cannot envision a better cookie.

Big Chocolate Chip Cookies Recipe
From My Baking Addiction

1 cup cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks (I did half milk and half semi-sweet)
Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough).
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
5. Let cool on rack and store what you don’t immediately eat in an airtight container.


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