While I was making these cookies, I also prepared the dough for this recipe, as it has to sit for 24 to 36 hours (and the original recipe, which is here by the way, maintains that the dough can keep in the fridge for up to 72 hours).
These chocolate chip cookies were nothing short of wonderful.
- 2 cups minus 2 tbsp cake flour*
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp granulated sugar
- 2 large eggs
- 2 tsp vanilla extract**
- 8 oz semi-sweet chocolate, chopped into chunks
- 4 oz unsweetened chocolate, grated
- 8 oz semi-sweet chocolate chips
*Why the minus 2 tbsp? I don’t know but I’m bad at math and I just did as it said: put two cups in the bowl, and then took two tbsp out.
**I’ve modified this to now include 1 tsp vanilla extract and 1 tsp almond extract
Sift flours, baking soda, baking powder, and salt into a bowl; set aside. Using a mixer (with a paddle attachment if you have one [I do not]) cream the butter and sugars together until very light, about 5 minutes.
Add the eggs one at a time, mixing well after each addition. Add in the vanilla.
Then, add the dry ingredients and mix until just combined, about 5 to 10 seconds.
At this point, you can chop the semi-sweet chocolate into chunks and add grated unsweetened chocolate.
Stir all the chocolate – including the chocolate chips – into the dough using a wooden spoon. Cover the bowl with clear plastic wrap and refrigerate for 24 to 36 hours (up to 72).
This is really good cookie dough, by the way.
When the time has come, preheat the oven to 350 degrees F. Place a sheet of parchment paper over a baking sheet.
Using roughly 1 tbsp of the dough at a time, roll the dough into balls and place onto a cookie sheet. I could fit 12 on mine.
Bake for 10 to 12 minutes.