The Only Chocolate Chip Cookie Food

THE ONLY CHOCOLATE CHIP COOKIE I WILL EVER NEED TO KNOW HOW TO MAKE FOR THE REST OF MY LIFE RECIPE - (4.2/5)

Steps:

• Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours. When you're ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat. Using a standard-size ice cream scoop - about 3 fluid ounces, or about 1/3 cup - scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. Secret 1: The use of a mix of cake flour and bread flour. Cake flour is finer, and bread flour has gluten, both important. Use them and no other. Secret 2: Chilling. This is key - KEY! - to cookie texture success. The reason is that letting the dough rest allows all the eggs and the butter and the liquids to ooze and soak and hydrate into all the dry goodness. 24 hours is minimum, 36 is preferable (and noticeably better). hey set up and turn into soft, chewy heaven. Secret 3: All ingredients. Room temperature. Do it. (Note: The misconception with room-temperature butter: it actually doesn't mean letting it sit out until it's supersoft and melty. You should be able to press a slice of butter with your finger and easily make a dent, and it should crack faintly.) Secret 4: Did you know? People make their cookies way too small! It's silliness! If you make them too small, they dry out too quick, and they get too crunchy. We want gooey and chewy! The way to achieve that is to scoop your dough out into golf-ball sized - or slightly larger - portions. I use a 1/3 cup measuring cup for extra big cookies. Secret 5: The chocolate. Sorry, Toll House. And don't even think about the generic supermarket brand. I only use Ghiardelli 60% Cacao chips - they're pretty widely available the best chips you can buy at a grocery store. However, if you run across anything that is 60% cacao, it'll be good. Secret 6: The sprinkle of salt on the top. Makes all the sweetness sing. Secret 7: Wait. I mean, sure, have one piping hot out of the oven, but the flavors actually meld and deepen once they cool. These are definitely cookies that get better the next day. Secret 7 1/2: Always err on taking them out too early rather than too late - also essential for middle-softness. They continue to cook on the sheet for a few minutes, so don't overdo it - underdone is better than overdone, every time (and you can always pop them in for a minute more if you like).

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

THE BEST CHOCOLATE CHIP COOKIES EVER

Steps:

• Preheat oven to 350°F (175°C).
• Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy.
• Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
• Combine the flour, baking soda and salt; gradually stir into the creamed mixture.
• Finally, fold in the chocolate chips.
• Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8-10 minutes or until light brown.
• Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

THE ONLY CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees. Prepare a cookie sheet(s) with silpat mat.
• Sift flour, salt and baking soda together; set aside.
• In a medium bowl, cream together butter and both sugars until well blended. Beat in vanilla, egg and egg yolk until mixture becomes creamy.
• Mix the sifted ingredients all at once until just blended. Stir in chocolate chip cookies with a wooden spoon.
• Drop by 4 tablespoons of cookie dough at a time onto prepared cookie sheets. Cookies should be evenly spaced about 3 inches apart.
• Bake for 15-20 minutes or until edges turn a light brown.
• Cool on baking sheets for 15 minutes. Transfer to wire racks with rubber spatula to cool completely.