I love chocolate chip cookies. I think there is nothing more perfect than a gooey, chocolate chip cookie. That being said, I also think they should be slightly crispy on the outside. How do you accomplish this? Hydrate your dough. If you cover the dough tightly with saran wrap and place in the fridge, preferably overnight, you will achieve the perfect cookie.
Don’t want to wait a full day? This I understand. Sometimes you need a batch of cookies and just don’t have the time to wait a full day for them. At a minimum, wait to pre-heat your oven until you have completed the mixing of the dough. That will at least allow 10 minutes or so….depending on your oven. Any little bit will help.
Of course, then you have to refrain from eating all of the dough!
I think you will be quite pleased with this recipe. If you have any questions, please reach out. I am happy to clarify anything for you. #chocolatechipcookies #cookies
Happy baking!
Chocolate Chunk Cookie
Ingredients
- ¾ Cup Sugar
- ¾ Cup Light Brown Sugar
- 1 Cup Butter room temperature
- 2 Large Eggs room temperature
- 1 Tbsp Vanilla Extract
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 Cup All Purpose Flour
- 1 Cup Bread Flour
- 8 Oz Bittersweet Chocolate roughly chopped
- 2½ Oz Milk Chocolate roughly chopped
Instructions
- Cream butter and sugars for 5 minutes, scraping down the sides ever 2 minutes.
- In a small bowl, beat eggs and vanilla.
- Add egg mixture to creamed sugar and beat until fluffy.
- Combine all dry ingredients, including chocolate in a separate bowl.
- Add dry ingredients to creamed sugar and beat on low just until combined. Do not over beat.
- Preheat oven to 350 degrees.
- Bake cookies dropped by 1 oz balls for 10-13 minutes.
Notes
- These are best if you allow the dough time to hydrate. If possible, cover tightly with saran wrap and chill overnight. Try to hydrate for at least 1 hour.
- The better the chocolate, the better the cookie. I use Ghirardelli for mine.
- You can add nuts to these. If so, add when adding the flour mixture so as to not over mix.
