Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
adapted from The New York Times Chocolate Chip Cookie recipe
Author:
Serves: 60
Ingredients
  • 2 cups all purpose flour
  • 1⅔ cups bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons fine sea salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips
  • 1 cup Belgium milk chocolate chips
Instructions
  1. Sift together the flours, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Using a 1½ Tbsp scoop, scoop dough into balls and place on waxed paper in a container, layering between sheets of waxed paper. You will get about 40 balls of cookie dough. Cover tightly with plastic wrap. Refrigerate at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  5. Place dough balls on parchment paper and let sit at room temp for 15 minutes. Lightly press down with the palm of your hand before baking.
  6. Bake until golden brown but still soft, 12 to 15 minutes, rotating sheets halfway through baking time. Let the cookies sit on the baking sheet on a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool to room temperature.
  7. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days.
  8. Store leftover cookies in an airtight container at room temperature for up to 3 days.
Recipe by Chateau Elma at https://www.chateauelma.com/chocolate-chip-cookies