Tuesday, October 13, 2020
Sunday, October 4, 2020
My Current Favorite Chocolate Chip Cookie Recipe | Sunday Baking
Hi lovely reader! Happy Fall! It's kind of hard to believe that October is here but I'm ready to embrace it. The mornings and evening have started to get cooler where I am, pumpkins are popping up in front of the stores, my Instagram feed is filling up with cosy recipes, and it's great!
Today I wanted to share what I can confidently say is the best chocolate chip cookie recipe I have ever made. My mom who is quite the cookie critic is also in agreement so you know it's good! I found this recipe on @smallkitchensweets Instagram and had to give it a try. His page is full of beautiful photos of delicious sweets and teasers of recipes to come on his website. (Spencer, if you ever read this, we want more!) He posted a week ago that he is working on a pumpkin chocolate chip cookie recipe and I am praying that we get to see it because if it's anything like these chocolate chip cookies it will be AMAZING!
As he notes on his blog, his NY Chocolate Chip Cookie recipe is inspired by the famous Levain Cookie. The one thing I did differently was that instead of making eight giant cookies, I kept mine on the smaller side while still following all of the steps and they turned out great! I will post the basics of the recipe below but I highly encourage you to check out his post on these cookies because it is full of great tips and tricks to get them to turn out perfectly.
INGREDIENTS:
- 226 grams / 2 sticks unsalted butter
- 150 grams / 3/4 cup light brown sugar
- 100 grams / 1/2 cup sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt + flaky salt for the top
- 420 - 480 grams / 3 - 3 1/3 cup All Purpose flour *see tips in post
- 360 grams / 2 cups semi sweet chocolate chips
- 180 grams / 1 (ish) cup walnut halves *optional
INSTRUCTIONS:
- Preheat oven to 400 F / 200 C and place a rack in the middle of the oven. Remove butter from fridge. Allow to sit at room temperature for 30 minutes.
- In the bowl of an electric mixer, add slightly softened butter and sugars together. Cream ingredients for 1 minute on high speed. Scrape down the sides of your mixer.
- With mixer on low speed, add eggs one at a time and mix until combined.
- Turn the mixer off and add the 420 g of the flour, baking powder, baking soda, and salt. Pulse the mixer until just mixed.
- Add chocolate chips and walnut halves if you are using them. If you decide not to add the walnuts, add more chocolate chips or add 40 grams of extra flour. If the chocolate chips don’t combine completely, knead the dough a slightly to incorporate.
- Divide dough into 8 pieces, about 6 oz. each. If making smaller, adjust baking time accordingly.
- Roughly shape each piece of dough into a ball. They should be rustic looking, do not flatten! Place each ball of dough onto a sheet tray and transfer to the freezer. Freeze for about 30-45 minutes. They should be quite firm. You will bake the cookies from frozen!
- Bake 6 cookies at a time for 13-15 minutes. Rotate the tray halfway through the bake . The cookies will be *quite* golden on the top and bottom but gooey on the inside. Don’t overbake, they will continue to cook on the tray.
- If you want to add flaky salt to the top, now is the time! Sprinkle over the top right when they come out of the oven!
- Let the cookies cool for 15 minutes before serving.
