Chewy Chocolate Chip Cookies

Recipe: Jacques Torres (modified)
1. Don't substitute the cake and bread flour with all purpose flour as the combination of both flours give the cookie a nice slightly crunchy exterior giving way to a really tender in the middle.
2. Hand chopped chocolate chunks, not premade chips.
3. Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.

Lebih banyak

Chewy Chocolate Chip Cookies

Tersimpan

Lihat Detail Statistik

Tambahkan ke folder

Kirim Cooksnap

Cetak

Bahan-bahan

100 grUnsalted butter, room temperature
40 grGranulated sugar (can be reduced)
80 grLight brown sugar (can be reduced)
1Large egg
200 grCake flour
180 grBread flour
1/4 tbspSalt
1/2 tspBaking powder
1/2 tspBaking soda
1/4 tbspVanilla extract
150 grBittersweet chocolate, coarsely chopped

Tersimpan

Cara Membuat

1

Preheat oven to 350℉. Line baking sheets with parchment paper, set aside.
2

In a bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
3

Add egg, mixing well after each addition.
4

Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate chips. Mix until well combined.
5

Scoop cookie dough onto prepared baking sheets, about 2 inches apart.
6

Bake until lightly browned, but still soft, about 20 minutes for larger cookies and 15 minutes for smaller cookies.
7

Cool slightly on baking sheets before trasferring to a wire rack to cool completely.