Chocolate chip cookies, start to finish, 30 minutes. It was about a year ago when I first posted the chocolate chip cookies that my friends talk about. Big, fat, chewy, chocolate chip cookies is what they’re called in Allrecipes.com. But of course, the ingredients are only a sliver of a recipe–the execution makes up the majority.
Over 4 years after my initial discovery of these cookies, I’ve come up with a method that lets me use these cookies as a “fallback” for almost any given situation. The techniques used in this photo guide might be slightly controversial in terms of what is “taught” or what is “standard baking”. Throughout the years however, I’ve grown to learn that specifically for this recipe, everything I’ve done has worked… time after time.
Start by preheating your oven to 325 F. In bowl of your stand mixer, add the butter straight from the fridge. Using the paddle attachment, beat on low to break the butter up and then medium until it is smooth and creamy. Add the brown sugar and granulated sugar and cream together. Add the eggs, egg yolks, and vanilla extract and continue beating until combined. Add in the baking soda, baking powder and salt at this time too.
Here’s the second secret to speeding things up. Lower the bowl of the stand mixer and add the flour. Start the stand mixer on the lowest speed possible and slowly raise the bowl up. You’ll have to take your time doing this but using the stand mixer increases the efficiency of this process while preventing a flour cloud.
When the dough is almost mixed in but you can still see the flour, stop the mixer, lower the bowl and add in the chocolate. Repeat the process with the flour – start the stand mixer and raise the bowl slowly. You might feel a bit resistance but don’t worry its completely normal! When the chocolate chips are mixed in the flour should be perfectly mixed in as well.
Start making approximately 1/4 cup balls of dough on a baking sheet with parchment paper.
Bake in the preheated oven for 17 minutes or until the edges are golden brown. When these cookies first come out of the oven, the middle will be soft! Don’t worry because they continue to cook as they cool down – this is the secret to super soft cookies. If you let them cook until they are done while they are still in the oven, they will over cook as they cool down. Transfer to a wired wrack to cook. Store the cookies in a plastic bag with a slice of bread to keep them moist!
It’s been years that I’ve been baking and cooking. From jello mix to French Macarons, these cookies have followed me every step of the way; they are considered one of my few prized collections. If you get a chance I highly encourage you to try them out sometime!
Link to the original post with the recipe: https://boomieskitchen.wordpress.com/2011/06/19/chocolate-chip-cookies/