Chocolate Chip Cookies V032017-11-27
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This week, ive combined parts from v01 and v02 cookies and did some addition tweaks. This variation is a merged of some of the stuff from v01 and v02 however the main changes are the introduction of cake flour and resting the dough for a day. I also tried to use mini chocolate chips which i think doesn’t really add to it but it does add extra chocolate. I think the key at this point is also keeping the dough cold. I may introduce back the brown butter in the next version, and maybe a touch of either eggnog or condensed milk.
- 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 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons natural 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 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!