Chocolate Chip Cookies

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Chocolate Chip Cookies
During my quest to make a memorable chocolate chip cookie one thing became clear. A simple way to improve cookie recipes, resting the dough for at least 24 hours prior to baking. Resting the dough results in a firm dough ultimately a chewier cookie. The iconic logos and brands put home bakers at a disadvantage. A simple way to improve ones chocolate game(chocolate cake, brownies, chocolate pudding)avoid the mass-market brands. Seek out high quality chocolate/cocoa, its a little more expensive, but it will dramatically improve your desserts.
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Course Dessert, Snack
Prep Time 10 Minutes
Cook Time 14-18 Minutes
Passive Time 24+ Hours(overnight) in fridge
Servings
Cookies
Ingredients
Instructions
  1. In a medium bowl sift flour, baking soda and salt.
  2. If using a stand mixer attach the paddle(or by hand)beat granulated sugar, brown sugar and butter, until combined. It should be lumpy.
  3. Beat in eggs and yoke one at a time until combined.
  4. Combine flour mixture followed by chocolate chips until just combined.
  5. Spread out a 18 X 18 inch piece of plastic wrap. Place dough on plastic and wrap into one large log. Wrap and refrigerate for 24 hours.
  6. When ready to bake, prehover to 400F. divide dough into quarters, each quarter makes 5-6 cookies. Roll into balls place 2-3 inches apart on top of parchment paper on a baking sheet.
  7. Cook for 12-15 minutes, until brown on the edges. Let cool for 15 minutes, enjoy.
  8. Divide log if desired, will keep for 3-5 days in fridge and 3 months in freezer.

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