…at least for now.
The Perfect Chocolate Chip Cookie Recipe.
It’s a quest for all of us, I think. Of course, we’re all looking for something a little different. What I was looking for was a substantial cookie. One that held it’s shape. One that tasted expensive. Firm but not hard, chewy but not gooey. A cookie that is a crowd pleaser, no matter what kind of cookies they like. A cookie that will leave everybody talking.
This is it.
I have tried a gazillion different recipes, and they each failed in one way or another. Dorie’s tasted good but fell flat. Literally. Some were too tough. Some required ingredients I don’t typically have at the ready. And some require you to decide three days ago that you wanted to make cookies. That’s not me. I want a cookie I can make with what I have on hand, use only a couple of bowls, and can be made any time I want.
This is it.
I combined all the good parts of the recipes I have tried, and now, after success, I share with you MY choclate chip recipe, forever to be known as DoughMessTic Chocolate Chip Cookies. Trust me people, these are some kind of good, or I wouldn’t be naming them that.
DoughMessTic Chocolate Chip Cookies
makes 20 large cookies
1 cup plus 1 Tbsp. Bread Flour
1 cup plus 1 Tbsp. All Purpose Flour
1/2 tsp. Baking Soda
1/3 tsp. salt
1/2 tsp. ground coffee
1 1/2 sticks half melted butter (12 Tbsp)
1/2 cup Dark Brown Sugar
1/2 cup Light Brown Sugar
1/2 cup Vanilla Sugar
1 Large Egg and 1 EggYolk
2 tsp. Vanilla
1/2 cup SemiSweet Chunks
1/2 cup Milk Chocolate Chips (regular sized)
1/3 cup Bittersweet Chips
1/3 cup White Chocolate Chips
1/3 cup Chopped chocolate bar with Nuts (I used one with hazelnuts)
Sea Salt (to top)
Preheat oven to 325. Line 2 baking sheets with parchment.
In small bowl combine Flour, Baking Soda, coffee and salt.
In mixing bowl, cream butter with sugars until fluffy. Add eggs and vanilla until combined. Add dry on low speed, mixing only until combined. Stir in Chocolate chips.
Scoop out the dough with your fingers, making sure that the tops of the cookies are jagged. leave about 2 inches between cookies. Sprinkle tops with a little bit of sea salt.
bake for about 16 minutes, rotating pan at 8 minutes. Remove at 16 minutes and leave on pan to cool.
Now, it isn’t neccessary to add the coffee, nor is it neccessary to use all those different chocolates. You SHOULD use at least two different chocolates, as well as two different sizes of chips or chunks. I think this is part if the success of these cookies – the mixture of chocolate in size and taste. These are the perfect cookie for dunking…or to wrap up in cello for a gift. You really just can’t go wrong with it…and I am dying to hear what you think!!
