My Best Chocolate Chip Cookies . . . Ever!
Favorite bakeries and cafes are closed all over the world, leaving us to do our best in recreating our favorite sweets at home-until they're open and back in full swing. The baked good I crave the most are Chocolate Chip Cookies! And since I've had considerable time to play around in my home kitchen, I've made a few dozen practice cookie recipes-looking for the flavors I miss.
And here it is .... a deliciously chocolaty chocolate chip cookie recipe, which I've dubbed My Best Chocolate Chip Cookie!
So please enjoy and give me credit-at least the first time you serve them!
My Best Chocolate Chip Recipe
Yields about 2 dozen cookies
1 cup salted butter* softened
1 cup sugar
1 cup dark brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 tablespoon flake sea salt
Preheat oven to 375* F.
Oil or line 2 cookie sheets with parchment paper and set aside.
In a bowl mix together flour, baking soda, baking powder and salt; set aside.
In a separate large mixing bowl, cream together the butter and sugars.
Beat in the eggs and vanilla until light and fluffy; about 5 minutes.
Add the flour mixture and mix until well combined. Be sure to scrape the sides and bottom of the bowl.
Add 1 cup of chocolate chips at a time, mixing well after each cup.
Roll 2-3 tablespoons of cookie dough, at a time, into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
Using your index finger, gently press each ball of cookie dough to flatten slightly.
Sprinkle each cookie with a pinch of the flake sea salt.
Bake in the preheated oven for approximately 10-12 minutes. Remove the cookies from the oven when they are light golden brown
Place the pan on a cooling rack and let the cookies sit on the baking pan for 2 minutes before removing them directly to the cooling rack.
Store any uneaten cookies in an airtight container.
For more recipes like these, please pick up a copy of Chef Jennifer's cookbooks; Field Peas to Foie Gras: Southern Recipes with a French Accent, and Dinner Deja Vu: Southern Recipes with a French Accent.