These cookies are the kind everybody should have in their baking rotation. Then we would no longer have to suffer through eating sub-par cookies.
Just kidding..I’m sure your usual cookies are good! But these might be better.
I stumbled across this recipe about a month ago when I was sick. I’ve been dreaming about them ever since. This weekend I decided to make them after an attempt at a not so great dairy-free, gluten-free rhubarb tart. The tart was undoubtedly healthier, but these are so much better!
These cookies are for those of use who like crisp edges, but those delicious soft centers. Combine that with gooey chocolate chips and a little bit of sea salt.. you’ve got a winner!
The key to this recipe is letting the dough age. Sounds weird right? It gets better after about 36 hours in the fridge, which is probably for the best. I mean portion control! Warm cookies everyday! (If you do what I did and use some at 24 hours, and the rest at 36)
I found the recipe here.
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1 1/2 teaspoon coarse sea salt or kosher salt
- 2 1/2 sticks (1 1/4 cups), unsalted butter, softened
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1 1/4 pounds bittersweet chocolate chunks or chips
- sea salt or kosher salt for garnish
- First measure out your dry ingredients (flour, baking soda, baking powder, salt) into a bowl and whisk them together before setting aside.
- Then you can start another bowl with the two types of sugar and the butter. Beat this until it is very light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing after you add each one.
- Finally add the vanilla and mix.
- Now you can start adding the dry ingredients, if you’re using a mixer turn it to low. Mix this until just combined. The dough should still be quite soft and sticky (mine wasn’t, but I fixed it later).
- Add in your chocolate, and mix it until it’s combined.
- Now you can press plastic wrap around the dough, and refrigerate it for 24-36 hours, up to 72.
- Once your done letting the dough age, preheat your oven to 350 degrees F. Remove the bowl of dough from the fridge and allow it to soften slightly.
- Line a couple baking sheets with parchment paper, or spray with cooking spray. Using a standard-sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.
- Sprinkle lightly with sea salt, and bake until golden brown but still soft, 12-15 minutes.
- Transfer the baking sheet to a wire rack for 10 minutes, before transferring them to the rack to cool completely. Repeat with remaining dough.
Excuse me while I eat some more