Chocolate Chip cookies are one of those things everyone has an opinion on. Do you like them chewy, crispy, or cakey? From all of the chocolate chip cookie recipes I have ever tried this one is by far my family’s favourite. My husband is of the opinion that the daily quota of 4 that I impose on him is just not enough!
The recipe is adapted from a recipe from the New York Times found on the Brown Eyed Baker blog, which is one of my favourite blogs by the way. I have found that recipes from the US usually take some tweaking because of the differences in the flour and I think this version is the perfect Canadian one now. We like the cookies using a combination of white chocolate chips and Belgium milk chocolate chips, but feel free to use your favourite or whatever you happen to have. You can also add nuts if that is your preference.
BUT, you must let the dough age at least 24 hours and if you can manage it 72 hours. Some kind of magic occurs when this dough rests refrigerated, so please don’t skip this step as it is what makes these cookies so special.
So make a batch of cookie dough and put it in the fridge and forget about it for a day or two, or at least try to. You will be glad you did!
- 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
- Sift together the flours, baking soda, baking powder and salt into a large bowl and set aside.
- 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.
- 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.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.