Are you ready for some cookies that are gift-worthy? Cookies that will make your neighbors beg you for the recipe and make you famous? These are the ones.
I've always struggled with chocolate chip cookies. My dad has a recipe he's famous for, but for me they always came our flat as pancakes with little dark chocolate chip lumps sticking up awkwardly throughout. Other recipes came out much the same. But this one is perfect every time I make it.
And when I say perfect, I mean the-best-cookie-you've-ever-eaten kind of perfect. (No joke, I've had people tell me as much, word for word.) So why not just direct you to the original recipe? Well, I think I have improved upon it, for one thing, and for another, you probably already know where to find it. This is my version, though. The one you'll want to use to give away to your neighbors.
But first, a word or two about the creaming method.
You might remember this method from the Whole Wheat Chocolate Chip Cookies I shared not long ago -- you dice the cold butter and add it directly to your sugars without softening it. I love this method.
I may be wrong, but I do think that part of my problem with other cookie recipes has been over-softened butter and/or over-creaming the fat and sugars. Cookies are much different from cakes, where creaming the fat and sugars gives it it's light and fluffy crumb. Chocolate chip cookies need to be dense and chewy, in my personal estimation, not light and cakey.
And so, I employ this method instead of the conventional method called for in the original recipe. It turns out perfectly for me. I suppose if you want to wait the extra half an hour for your butter to soften, you can do that, too. But since you already have to wait 24 hours before baking these puppies, I would rather get them chilling sooner than later.
And another thing that sets these apart from the original is the chocolate. The original calls for dark chocolate, and I have no real objection to that, but on its own I find it a little too rich and bitter. I love a combination of milk, semi-sweet, and dark chocolate chunks. I cut them myself from Trader Joe's Pound Plus bars, so they end up more like chocolate shards than chocolate chunks. I think it lends something special to my cookies. So find good quality chocolate bars and chop them yourself, okay? Call it a labor of love.
|I actually chop my chunks smaller than this. These are kind of gigantic.|
Triple Chocolate Chunk Cookies
adapted from NY Times
8.5 oz. cake flour (2 c. minus 2 Tbsp.)
8.5 oz. bread flour (1 2/3 c.)
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. kosher salt
1 1/4 c. (2 1/2 sticks) butter, diced into cubes
1 1/4 c. brown sugar
1 c. + 2 Tbsp. granulated sugar
2 tsp. vanilla
1 1/4 lb. chocolate chunks (I do about 1/2 lb. milk chocolate, 1/2 lb. semi-sweet chocolate, and 1/4 lb. dark chocolate.)
In a large bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.
In the bowl of your mixer, combine butter cubes and sugars. Cream until no lumps of butter remain. Add eggs one at a time, then vanilla.
With the mixer on low, gradually add dry ingredients into the bowl, mixing until just combined. Fold in chocolate chunks.
Cover with plastic wrap and refrigerate for 24 hours or up to 6 days.
When ready to bake, remove dough from refrigerator for about half an hour before scooping using a standard size ice cream (3 oz.) scoop onto parchment-lined baking sheets. Bake at 350º for 15-20 minutes, or until golden on the edges but still slightly wet-looking in the center. Let cool on sheet for 10 minues before transferring to wire rack.
Dough can also be portioned out (after 24 hour resting period) and frozen for up to 3 months. (Portion out onto cookie sheets and freeze for about an hour before transferring to zip-top bag.) Baking time for frozen dough will probably increase about 5 minutes.