The first thing I ever remember making in the kitchen as a little girl were Chocolate Chip Cookies. I remember messing them up so many times, wondering why I would never get those fluffy cookies that they sell in the speciality markets. It’s taken me years to perfect my recipe and I’ve finally decided to share a few of my secrets.
Butter – Makes a difference. Unsalted only. The real deal. No substitutions. At room temperature. If you forget to take your butter out ahead of time, use a cheese grater to grate your cheese over a bowl before you beat it with your mixer.
Chocolate – Makes a difference. I use three chocolates in my cookies for added depth of flavor. Semi-Sweet, Milk, and Bitter-Sweet.
Time is a virtue. Refrigerate your dough for 36 hours before baking for the best flavor and texture. Don’t believe me? Read all about it here.
Cookies are serious business. Play Hard or Go Home.
Chocolate Chip Cookies
Yield: 18-24 Cookies
2 1/2 sticks butter, softened
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
1 12-ounce package semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup bittersweet chocolate chips
Preheat oven to 375F. Line baking sheets with parchment paper.
Using a stand mixer fitted with a paddle attachment, cream butter at medium speed until creamy. Gradually add sugars, beating until fluffy. Add eggs and vanilla, until well incorporated, mixture should be light and airy.
In a medium bowl, combine flour, baking soda and salt. Gradually add flour mixture to butter mixture, stirring until blended. Stir in chocolate chips.
Refrigerate dough for 3 days for best results. In a hurry for cookies? Go ahead and bake them off. If you want the best cookies you’ve ever had… WAIT the 36 hours.. You’ll live.. I promise. You decide.. I won’t judge.
Drop cookies by 1/4 cupfuls, formed into balls, about 3-inches apart onto prepared baking sheets. Bake 11 to 13 minutes, or until lightly browned.
Let cool for 2 minutes on baking sheets; Remove to wire racks to cool.