Recipe courtesy of Kardea Brown
Ultimate Chocolate Chip Cookies
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- Level: Easy
- Total: 1 hr 40 min (includes freezing time)
- Active: 20 min
- Yield: 8 to 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 803
- Total Fat
- 42 g
- Saturated Fat
- 25 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 6 g
- Sugar
- 53 g
- Protein
- 10 g
- Cholesterol
- 97 mg
- Sodium
- 201 mg
- Level: Easy
- Total: 1 hr 40 min (includes freezing time)
- Active: 20 min
- Yield: 8 to 10 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 803
- Total Fat
- 42 g
- Saturated Fat
- 25 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 6 g
- Sugar
- 53 g
- Protein
- 10 g
- Cholesterol
- 97 mg
- Sodium
- 201 mg
Ingredients
Directions
Special equipment:
a stand mixer or electric hand mixer; a 1-cup ice cream scooper- Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl.
- Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks.
- Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight.
- When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes.
