December 12, 2017
Is there anything better than a holiday cookie plate loaded with a selection of cookies in all shapes and sizes? No matter how fancy or international the selection, a holiday cookie plate, in our humble opinion, would not be complete without the beloved all-American chocolate chip cookie. And, not just any chocolate chip cookie but The Perfect Chocolate Chip Cookie.
What makes a perfect chocolate chip cookie? Well, starting with great ingredients is the first step: Creamy unsalted butter, pure vanilla extract, light and dark brown muscovado sugar and the best chocolate that you can find. But, there is something else and that is one very important step that few amateur bakers know about but most pros have been doing for years: Allow the dough to rest for at least 24 hours and up to 72 hours (3 days) tightly covered in the refrigerator before baking. We know, who wants to wait that long? Trust us and remember that patience is a virtue and good things and the most delicious chocolate chip cookies come to those who wait.
WE present to you The Perfect Chocolate Chip Cookie. You are welcome and Merry Christmas!
The Perfect Chocolate Chip Cookie
Yields: About 4 dozen
2 cups plus 3 tablespoons AP flour
½ teaspoon kosher salt or ¼ teaspoon fine sea salt
¾ teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup packed dark brown muscovado sugar
1/3 cup packed light brown muscovado sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
10 ounces, milk, semisweet, bittersweet, coarsely chopped (or a mixture of any or all….we prefer 5 ounces of milk and 5 ounces of semisweet), such as Ghiardelli or Cocoa Barry
Nuts, optional…we prefer our chocolate chip cookies nut-free but you can add up to 1 ½ cup chopped lightly toasted walnuts, pecans or hazelnuts
1. Preheat oven to 375 degrees F. Line baking sheets with parchment or silpats.
2. Whisk together the flour, salt and baking soda in a bowl.
3. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, beating after each until just incorporated. Add the vanilla extract and beat a few seconds.
4. Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combine. Remove the bowl from the stand and fold in the chocolate chunks. Cover and refrigerate for at least 1 day and for best flavor up to 3 days.
5. Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 10 minutes (should be slightly underbaked when you remove from the oven, cookies will continue to bake on the hot sheet pan.) Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.