I mentioned a few weeks ago how I am on a quest to find my go-to chocolate chip cookie recipe. First attempt I made these pillow-like cookies. I kept testing and recently made another batch of cookies. This recipe was sent to me form Molly. She saw my mission and passed along her family's favorite recipe.
With a few alterations they came out nice! Thin, lots of chocolate and and just a good ole cookie.
This recipe uses two different kinds of flour and requires you to chill the dough. I made mine with mini chocolate chips to ensure a piece of chocolate in every bite.
Chocolate Chip Cookies Round 2
2 cups cakes flour
1 1/2 cup all purpose flour
1 1/4 tsp. baking soda
1 1/2 tsp. coarse salt
2 1/2 sticks unsalted butter, room temp (1 1/4 cups)
1 1/4 cups brown sugar
1 cup sugar
2 large eggs
2 tsp. vanilla extract
12 oz. mini semi-sweet chocolate chip cookies
Combine flours, baking soda, baking powder and salt into a bowl. In a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low and add dry ingredients and mix until just combined. Stir in chocolate chips. Refrigerate dough for 1 hour.
When time to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Drop 2 Tbsp. sized cookies onto sheet, 2-inches apart so they have enough room to spread out. Bake for 10 minutes.
My first batch burned, but only because we had a little spillage from the night before's dinner and it caused a big smokey mess. Once I got that cleaned up the cookies turned out great, but still on the hunt for my go-to CCC recipe. Fortunately that means more chocolate chip cookies to come.
A fine recipe in deed but still working on finding my go-to. More testing to come!