Wednesday, December 23, 2015

My Perfect Chocolate Chip Cookie


This is a very subjective topic but in my humble opinion, I have perfected the chocolate chip cookie and I could not be happier about it. Over time, I have pieced together a recipe that I love but this year I took it upon myself to perfect it. It is the perfect balance of chewy and crunchy, with just enough, but not too many chocolate chips. The recipe in its entirety is at the bottom of this post. 


I always like to lay out all of my ingredients before I get started. That way if I forget to mix something in I have it right in front of me. First you want to cream together the butter and sugar. This is not creamed...


It is just barely mixed at this stage. Notice it is kind of chunky and has a caramel color to it. Keep on mixing. It will need about 5 minutes before it looks nice and creamy like this...


Definitely two different things. Add in your eggs and vanilla and mix for another 2 to 3 minutes. 


Sift your bread flour, salt and baking powder together into a bowl. Yes, I weigh my flour. I find that flour is the biggest culprit of messing up the taste of a chocolate chip cookie so I like to be exact on this one, especially since a cup of packed flour is very different than a cup of unpacked flour. Add your flour mixture to the wet ingredients and mix just enough to incorporate all ingredients together. 


Add in your chocolate chips and mix again until they are nice and incorporated. I like to mix these in the mixer because A. it's easier and B. the worst thing that happens is it might break up your chocolate chips a tiny bit which spreads them out in your cookies, which is even better, in my opinion. 


Empty your dough into a sealable container and put it in the refrigerator for at least 12 hours or overnight. 


When you're ready for warm cookies, pre-heat your oven to 350 degrees. I like to use an ice cream scoop to scoop my dough but you can just use a spoon. 


Roll your dough into balls that's about 1 inch in diameter and place them on a parchment paper lined cookie sheet. Bake them for 12-14 minutes, or until they are nice and crispy with a dark tan on the edges but still a soft and fluffy light tan center. After they are done, let them rest for at least 3 minutes before plating them. 


Enjoy!

Ingredients:

3/4 cup salted butter
2 cups brown sugar
2 eggs
2 tsp. vanilla extract (Thanks to my aunt, I am obsesses with Mexican vanilla)
12 ounces bread flour (I measure mine but it equals just under 2 1/4 cup)
3/4 tsp. slightly coarse sea salt
2 tsp baking powder
1 1/4 cup semi-sweet chocolate chips


Method:

Cream together the butter and sugar in a large mixing bowl by mixing on medium to high speed for about 5 minutes. It will be light in color and almost a fluffy consistency when done.

Add the eggs and vanilla to the butter and sugar and mix on medium to high speed for an additional 2-3 minutes.

In a separate bowl sift the bread flour, baking powder, and salt together. 

Add the dry ingredients to the wet ingredients and mix on low just until incorporated (scraping the sides of the bowl a few times). 

Add the chocolate chips and mix on low just until evenly incorporated. 

Transfer dough to an airtight container and chill in the refrigerator for at least 12 hours or overnight.

When you are ready to bake, preheat your oven to 350 degrees. 

Line a cookie sheet with parchment paper.

Scoop and roll dough into balls that are about 1 inch in diameter and place them 2 to 3 inches apart on the prepared sheet. 

Bake for 12-14 minutes, or until they are nice and crispy and dark tan in color on the edges but still have a soft and fluffy light tan center. 

After they are done, let them rest for at least 3 minutes before plating them. 

Enjoy!

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