Try this Chocolate Chip Cookies recipe, or contribute your own.
- 1 1/2 tsp. baking powder
- 2 large eggs (room temperature)
- 2 tsp. mccormick vanilla extract
- 2 c minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 c (8 1/2 ounces) bread flour
- 1 1/4 tsp. baking soda
- 1 1/4 c (284g) unsalted butter (room temperature)
- 1 1/2 tsp. coarse salt
- 1 c (8 ounces) plus 2 tablespoons granulated sugar
- 1 1/4 c (10 ounces) packed light brown sugar
- 1 1/4 lb chocolate chips or chunks (original recipe calls
- Carbohydrate 6.03799998809527 g
- Cholesterol 614.962499990059 mg
- Fat 231.227624997813 g
- Fiber 0 g
- Protein 6.46662499177356 g
- Saturated Fat 146.427999998638 g
- Serving Size 1 1 recipe (982g)
- Sodium 5251.24499415789 mg
- Sugar 6.03799998809527 g
- Trans Fat 16.1664499998882 g
- Calories 2083 calories
Step-by-step
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – 3 to 5 minutes.
- Reduce speed and add eggs one at a time, then add vanilla.
- Slowly add dry ingredients, mixing until just combined.
- Fold in chocolate chips.
- Refrigerate dough for 24-36 hours.
- DO NOT SKIP THIS REFRIGERATION.
- When ready to bake, preheat oven to 350.
- Remove dough from refrigerator and allow to come to room temperature.
- Drop spoonfuls of dough onto baking sheet.
- Bake for 10-12 minutes.
- Cool on wire rack.
Bread flour does the heavy lifting in this formulation, providing the high protein content necessary to build a resilient gluten network that supports the massive quantity of fat and sugar without collapsing into flat puddles. Creaming the unsalted butter and sugars for three to five minutes incorporates microscopic air cells that expand under heat, which determines whether the final crumb remains tender or turns dense. Over-mixing the dry components once added will prematurely develop that gluten and yield tough, bready rounds instead of yielding cookies with crisp edges and chewy centers. Room-temperature eggs ensure the emulsion holds during mixing, preventing the cold-shocked fat from breaking the batter and leaking out in the oven. Crucially, holding the shaped dough in the refrigerator for twenty-four to thirty-six hours allows flour proteins to fully hydrate while starches break down into simpler sugars, enhancing both browning and depth of flavor. When baking, portioning consistent mounds onto parchment-lined sheets ensures even heat distribution at 350 degrees Fahrenheit. Transferring the hot pans to a wire rack after ten to twelve minutes stops residual bottom-cooking, locking in the ideal moisture gradient before the structure sets completely.
