Chocolate Chip Cookies
makes about 3 dozen
3 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon kosher salt
8 ounces unsalted butter, melted and cooled to room temperature
1 1/2 cups light or dark brown sugar
1/2 cup granulated sugar
1 Tablespoon pure vanilla extract
2 extra large eggs
1 extra large egg yolk
1 1/2 cups semisweet chocolate chips
1 1/2 cups milk chocolate chips
In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and beat on medium speed until combined, about 1 minute. Add the vanilla extract, eggs, and yolk and beat until combined. With the mixer on low, gradually add the flour mixture and mix until combined. Scrape down the sides of the bowl and mix briefly. Add the chocolate chips and stir with a rubber spatula to combine.
Using a 2-ounce ice cream scoop, form balls of dough and place them on a parchment lined cookie sheet. Cover the sheet with plastic wrap and refrigerate for at least 24 hours and up to 72 hours. (Once firm, cookies can be placed in a freezer safe plastic bag.)
Preheat the oven to 325º F. Place the cookie dough balls about 2-inches apart on a separate parchment lined baking sheet. Bake until lightly golden, about 20-22 minutes. Remove from the oven and transfer the cookies still on the sheet to a wire rack (the centers will continue to set up on the hot baking sheet) and cool until just warmed or to room temperature. Enjoy with a tall glass of milk!
Printed from thegalleygourmet.net