Today’s recipe is yes, a chocolate chip cookie recipe. This one is a little different in that I used dark chocolate chips (I am a big fan of the large bag of chocolate chips from Bjs) and I used a combination of cake flour and all purpose flour. If you don’t have cake flour, for this recipe – you can blend together 1 1/4 cups all purpose flour with 1 tbs and 1 tsp cornstarch. I froze the dough for at least 30 minutes so they are don’t flatten too much. Remember to preheat your oven for 20 minutes before you bake the cookies so you get the correct temperature. These cookies are large. I used a 1/4 cup scoop, so I made 16.
- 1 cup butter, softened
- 2/3 cup brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 tbs vanilla
- 2 cups all purpose flour
- 11/4 cups cake flour (or blend 1 1/4 cups all purpose flour with 1 tbs and 1 tsp cornstarch)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 cups dark,chocolate chips
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoops out 1/4 cups of dough. Freexe at least 30 minutes. Preheat oven to 375 degrees for 20 minutes. Stagger on a cookie sheet lined with non-stick baking liners. Bake 14-17 minutes. Cool completely. Store in covered container.
They. Are. FABULOUS! The cookie dough has that nice shortbread-y texture from the cornstarch, and they are significantly less sweet than most CC cookies. Since, like you, I can never not tinker with a recipe, I did do a couple of things differently. First, I refrigerated the whole mixing bowl-ful of dough overnight, rather than forming and freezing the cookies, primarily for space limitations in the freezer; the end goal of not having the all-butter cookies flatten by chilling the dough still worked perfectly, and relaxing the gluten overnight surely contributed to that melt-in-the-mouth texture. .
Second, I used dark chocolate chunks instead of chips, as I’ve been hoarding a bag for over a month while looking for the perfect vehicle. Mission Accomplished!
Third, I added nuts, though not my usual walnuts – thought they might be a little bitter, since the cookies are less sweet than usual. Instead, I busted out my Trader Joe’s chopped toasted pecan stash, and used about half a cup. Perfect match – and again, the pecan flavor was unexpectedly perfect with the unusual texture.
So, a practically perfect cookie! Profuse thanks for the blueprint – that A/P and cake flour combo, combined with using all butter and chilling/freezing the dough, is a great technique. I owe you one!!
Woo hoo! So Happy you like them! I only froze,them,bc Rob needed his cookies faster! ☺
This is a once-in-a-lifetime event – I have EVERY ingredient for this gorgeous recipe on hand! Cake flour? check. Brown sugar that isn’t fossilized?| Check. Pre-cut parchment paper pan liners? Check. And most important: dark chocolate chunks? Check and double-check! Just gotta pull a couple of sticks of butter out of the freezer, and I’m golden! HOW DID THIS HAPPEN?!
Yay! Peg, let me know how they turn out. I only had brown sugar, so they are a little darker than I prefer, but Rob said they were good. ❤
Will do! I had to defrost and soften the butter, but it’s ready to roll now. The mode en place is – well, in place, so it’s on!