Chocolate Chip Cookie V062017-12-18
- Yield : 45
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
All good things must come to an end. This is the last of the cookie series, and it’s a combination of little bits from every recipe previous to this one. I think it turned out well, and would be my go to recipe for now, it can be adjusted thought, if you like a more fluffier cookie, just flip the brown sugar amounts with the white sugar.
- 1 1/2 cups cake flour
- 1 1/3 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 sticks unsalted butter
- 1/2 cup light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup condensed milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups dark chocolate chips
- 1/2 cup mini semisweet chocolate chips
- coarse sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter, condensed milk and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Use a cookie scooper, place onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 11-13 minutes. Transfer to wire rack. Enjoy!