Photo: Cakey Chocolate Chip Cookies Recipe
Ingredients
- 3 3/4 cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks cold unsalted butter, cubed
- 1/4 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups semisweet chocolate chips
Directions
Whisk the flour, cornstarch, salt, baking powder and baking soda in a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium speed until combined but still slightly lumpy (use the paddle attachment for a stand mixer). The biggest lumps should be about the size of small peas; do not overbeat. Beat in the eggs one at a time. Reduce the mixer speed to low; add the flour mixture in batches and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 2 hours or preferably overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop 2 1/2-inch scoops of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are barely golden around the edges, about 20 minutes, rotating the baking sheets halfway through. Turn off the oven but keep the cookies inside for 5 more minutes to set. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to a rack to cool completely.
Photograph by Kana Okada
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By artrocks
on August 15, 2012
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I have been desperately trying to make chocolate chip cookies that were not flat. No matter what recipe I used, butter, margarine, refrigerating the dough-I tried everything. I was just about to make my husband get me a new oven until I tried this amazing cookie recipe last night. These are by far the best chocolate chip cookies I have tasted. I am not losing this recipe!
In response to ng 1 I just noticed that this online recipe is different than the one I have from the magazine. This one calls for 1/4 c light brown sugar but the print copy calls for 1 1/4 cup. That may have caused the problem.
By laknelson
on July 02, 2012
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The first time I made these I also found them dry, however the next time I made them I pulled them out of the oven right away. I did not leave them in for five minutes after baking and they turned out better. My husband thought they were too sweet so now I make them without adding the white sugar and they are wonderful. My favorite part is the kosher salt. It gives you little pockets of salt between the sweetness of the dough and chocolate. Delicious!
By ng1
Davie, FL
on March 26, 2012
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These cookies were horrible! They were dry and not very sweet. Initially, when they were warm, they tasted like a warm chocolate chip scone. But after the 3rd bite, they were so dry, I couldn't even swallow them!
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