Not just another Chocolate Chip (Chunk) Cookie!
By
Missy Wimpelberg
@MWimpelberg
1
I know your thinking, "Not another Chocolate Chip Cookie recipe". However, these cookies are amazing. The use of the bread and cake flours, and the bittersweet chocolate is AMAZING. And yes, I know thinking about this dough staying in the fridge for a day or two sounds like torture. But I promise it makes a difference. I got this recipe from a friend, she brought these to work one day. Lets say they were gone in no time. I am so thankful she shared with me, as this is my favorite Chocolate Chip Cookie!!!! Pictures to follow shortly, as I will be doing my holiday baking soon.
Ingredients
- 1 lb
- unsalted butter
- 1 3/4 c
- sugar
- 2 1/4 c
- light brown sugar packed
- 4 large
- eggs
- 3 c
- cake flour (you will also need another 2 tablespoons)
- 3 c
- bread flour
- 1 Tbsp
- salt
- 2 tsp
- baking powder
- 2 tsp
- baking soda
- 1 Tbsp
- vanilla extract
- 2 lb
- bittersweet chocolate, coursely chopped
How to Make Not just another Chocolate Chip (Chunk) Cookie!
- 1Preheat oven to 350 degrees. Use silicone baking mats or line your baking sheets with parchment paper.
- 2Mix using your mixer with the paddle attachment, cream butter and sugars. Add eggs, one at a time, mixing well after addition. Reduce speed and add both flours, baking powder, baking soda, vanilla and chocolate; mix until well combined.
- 3Using the larger cookie scoop, I use the on from Pampered Chef; scoop cookie dough onto baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 18-20 minutes (if you are baking larger cookies, if you scoop smaller cookies bake abou 13-15 minutes). Cool slightly on baking sheets before transferring to a wire rack to cool completely.
- 4**PLEASE NOTE: This dough is better if you make a day or two ahead of time and keep in refrigerator.
