Скачать или смотреть Cakey, Crunchy, Chocolatie Chip Cookies

Hello, party people! Today I am making my (my husband’s) ideal Chocolate Chip Cookie. She’s cakey, she’s crunchy, she’s ooey gooey melty and I hold her near and dear to my heart.

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RECIPE:

Ingredients:
270 grams (2¼ cup) All Purpose Flour
½ Tsp Baking Soda
1 Tsp Diamond Crystal Kosher Salt (1/2 if iodized)
14 Tbsp (1¾ sticks) Unsalted Butter, room temp
¾ Cup Granulated Sugar
¼ Cup Packed Light Brown Sugar
2 Large Eggs, room temp
2 Tsp Vanilla Extract
10 Oz. 72% Dark Chocolate Chips, ½ whole and ½ chopped
1 Tbs Flakey Salt

Process:
Whisk to combine all-purpose flour, baking soda, and salt in a medium bowl. Set aside.
Combine the eggs and vanilla in a small bowl. Set aside.
Split the 10 oz dark chocolate chips in half. One half will remain whole. Chop the other half until no full pieces remain. This will create a lot of “chocolate dust” on your cutting board and that’s what we’re going for here. Set aside.

Using the paddle attachment on your stand mixer (Handheld mixer is also ok. You'll get a workout doing this by hand though, so more power to ya if you do that), combine the 14 tablespoons unsalted butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar.
Combine for about 30 seconds and shut the mixer off, scrape down the bowl. Mix the ingredients for 30 seconds on medium-high and scrape down, repeat this process 2 more times or until light and fluffy once again.

Add the egg and vanilla mixture to the butter and sugar with the mixer on “stir”. Mix for about 30 seconds just to start to combine, you'll have a real scrambled egg situation. Scrape it down. Mix on medium-high for about 90 seconds until totally light and fluffy. Scrape down everything one more time.

With the mixer on “stir” slowly add in the flour mixture. Once combined, turn off the mixer and scrape it down. Slowly mix again until fully incorporated.
With the mixer off, add all of your chocolate chips and “chocolate dust”. Perform two pulses using your mixer (turn mixer on high for 2-4 seconds)
Using a rubber spatula scrape the sides and bottom of the bowl.

Shape the dough using two teaspoons to drop golf ball sized portions. Arrange them on a cookie sheet. Cover once all of the dough is portioned off and place in the refrigerator, ideally 12- 24 hours, but even a couple of hours will help.

Once rested, preheat the oven to 425. Cook on a parchment lined baking sheet at 425 for 5 minutes, lower the temp to 350 and continue to cook for another 5-7 minutes or until the edges are golden and crispy and the center is just cooked with the slightest hint of moisture on top.
Remove from the oven and top with flakey salt.

Enjoy the beauty that is these cookies. I’m biased, but they’re best with a milk (cow or plant is fine) to dunk it in.

Truly hope you love them.

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