You can refrigerate the remaining dough for about a week or freeze the dough. It'll last for a couple months in the freezer. Wrap really well. I use Ghirardelli chocolate. It's great tasting and pretty reasonable. Use a good brand of chocolate, because you'll taste cheap chocolate.
Chewy Chocolate Chip Cookies
Ingredients
- 2 ½ sticks 1 ¼ cups unsalted butter
- 1 ¼ cups dark brown sugar 10 ounces
- ½ cup light brown sugar 4 ounces
- ½ cup granulated sugar 4 ounces
- 2 large eggs + 1 Yolk
- 2 teaspoons natural vanilla extract
- 3 ¾ cups All-Purpose Flour 17 ounces cake flour
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ pounds bittersweet semisweet and/or milk chocolate chips and chunks (Use a good brand)
- Pinch of sea salt
- Pinch coffee granules
- 1 teaspoon cornstarch
Instructions
- Sift all the dry ingredients together in a large bowl and set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until lighter in color and fluffier in texture, about 5 minutes. Scrape the sides and bottom of the bowl.
- Add eggs, one at a time, mixing well after each addition. Scrape the bowl really well.
- Stir in the vanilla and mix on medium-high speed for a minute or two. Stop the mixer and scrape the bowl.
- Turn the mixer off. Add the dry ingredients all at once. Pulse until just combined, about 10-15 seconds.
- Add in the chocolate all at once. Unhook the bowl from the mixer and use a rubber spatula to combine everything. Use a "stabbing motion" to incorporate the flour into the dough. Don't overmix. Just combine until enough. A bit of flour can still remain visible.
- Cover the chocolate chip cookie dough with plastic wrap, making sure to press the wrap against the dough, refrigerate for at least 24 hours.
- Remove the dough from the fridge and let the dough thaw until you can handle it, but it's not at room temp.
- Preheat your oven to 350°F.
- Prepare your cookie sheet with parchment paper or a silicone mat. Spray with cooking spray well.
- Use a cookie scoop (ice cream scoop) to scoop out mounds of dough. Form the dough between the palms of your hands. Place the balls on the sheet and press the tops down lightly with your fingers. Give enough space between each dough ball, as the cookies will spread a bit. Sprinkle very lightly with sea salt on top of the cookies.
- Bake for 10-14 minutes or until lightly golden brown around the edges. Rotate the pan halfway between at about the 6-7 minute mark. Remove the pan from the oven and leave the cookies on the sheet for about five more minutes to continue the baking. After the five minutes, use a spatula to move to a wire rack to cool until warm.