One thing about these cookies is that they require patience, and those that know me, know I have very little. These cookies are worth it. The preparation isn't complicated, but part of what makes these cookies so good, is that the cookie dough needs to rest - the longer the better. Of course, you can bake them immediately, and they will still be great; however, they are even better when the flavors have had a chance to meld together for approximately 36 hours. I have even let the dough rest for up to 72 hours, and they were so, so yummy!
In addition to letting the dough rest, I think there are a few other secrets that help make these cookies so darned good. They are:
- All ingredients should be at room temperature.
- Use a combination of bread flour and cake flour. Cake flour is finer, and I think it contributes a great deal to the overall texture of the cookies. By the way, regular all-purpose flour is considered bread flour.
- Use REAL butter - no margarine or butter wannabes.
- The chocolate is very important. Don't skimp and use semi-sweet (Toll House) chips or any other chips you may already have on-hand. Use only bittersweet chocolate chips with at least 60% cacao. Remember that! This kind of chocolate adds such a rich flavor. I use the Ghirardelli brand.
- The size of the cookie plays a major roll in the texture as well. When the cookies are too small, they dry out too quickly. When the cookies are larger, you get the perfect texture, in my opinion - crunchy on the outside and soft and gooey on the inside. In my opinion, gooey and chewy is always good when referring to cookies. Yum! I use a 1/3 measuring cup as my scoop or you can use an ice cream scoop that holds approximately 3 fluid oz.
- Sea salt. Course sea salt is used not only in the recipe but is also sprinkled on top of the dough prior to baking. The salt helps to cut some of the richness of the chocolate chips and enhances the buttery caramel flavor of the dough. Trust me, don't skip sprinkling the salt on top of the dough.
- When cooking these babies, underdone is always better than overdone. Once you take them out of the oven, they will continue to cook on the baking sheet for a few minutes, so bear that in mind.
2 cups of cake flour, less 2 Tbsp.
1-2/3 cups all purpose flour
1-1/4 tsp baking soda
1-1/2 tsp baking powder
1-1/2 tsp course sea salt
2-1/2 sticks unsalted butter, softened
1-1/4 cups light brown sugar
1 cup granulated sugar plus 2 Tbsp
2 large eggs
2 tsp vanilla
1-1/4 lbs bittersweet chocolate chips*
Course sea salt for garnish
*I have actually reduced the amount of chocolate chips to approximately 1 lb., but I would suggest you follow the recipe to the letter the first time, then adjust to your taste the next time.
Combine flours, baking soda, baking powder and salt in a bowl. Mix together well, and set it aside.
Sorry the last two pictures are crummy cell phone pictures. The day we baked these cookies, I wasn't feeling well, so I left Ben to do the baking and I didn't get any pictures. However, I did find some cell phone pictures I took of a previous batch I made.
So, there you go! The secret is out. I hope you enjoy. As always, if you make these, let me know what you think.
I'm linking up with: