These are the cookies that earned my daughter a round of applause from her classmates. Give them a try sometime – you won’t be sorry!
I made the dough the day before (as the recipe suggested) and baked them off the next day.
I also baked a couple right away because sometimes I don’t have the forethought to actually make cookie dough in advance – and I’m happy to report that they turned out great too.
Chocolate Chip Cookies Adapted from The Essential New York Times Cookbook
Makes approximately 24 large cookies
1 3/4 cups plus 2 Tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 sticks of unsalted butter, softened
1/4 cup shortening
1 1/4 cups packed light brown sugar
1 cup plus 2 Tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla
2 – 3 cups chocolate chips
sprinkle of sea salt
Measure the first 5 ingredients in a medium bowl and whisk to combine; set aside.
In a large mixing bowl, (using your beaters) cream the butter, shortening, and the sugars together. Add the eggs, and the vanilla.
Slowly add the dry ingredients and beat on low just until combined. Stir in the chocolate chips by hand.
Use a large cookie scoop (mine is 1.6 ounces) and place dough balls next to one another on a parchment-lined cookie sheet. When the cookie sheet is full, place it in the freezer for about 1 hour.* Then put the frozen balls of dough into a plastic food storage bag and store in the refrigerator (for up to 2 days) or the freezer (for about 1 month).
When you’re ready to bake, place the frozen dough balls onto a parchment-lined cookie sheet (I was able to fit 6 on a cookie sheet at a time) and sprinkle each cookie ball with a few grains of sea salt (or coarse salt).
Bake at 350 degrees for about 18 – 20 minutes for refrigerated dough and 20-23 minutes for frozen dough, or until lightly golden brown. They will appear gooey in the middle until they have cooled – no worries, this is what makes them soft!
Transfer the parchment sheet of cookies onto a wire rack to cool. Serve immediately, or store in an airtight container to keep them from drying out.
*Freezing the dough in balls first (before storing in the plastic bag) greatly reduces the chance of the dough sticking to each other.