Chocolate chip cookies are so good, so seemingly simple, and so familiar that you’d think this recipe would be a toss off. Quite the opposite is true. I made many versions until I got a cookie I felt comfortable enough with to serve at the North Fork Table food truck. Then I went through the process again at home, making sure that my oven yielded a bake as tasty as those we produced for the truck. Like most chocolate chip cookies, these are best the day they are made, so bake what you need, then roll the rest of the dough into logs for another day.
This recipe was excerpted from 'Delectable' by Claudia Fleming. Buy the full book on Amazon.
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What you’ll need
Bread Flour
$7 At King Arthur Baking
Kosher Salt
$14 $10 At Amazon
70% Dark Chocolate
$24 At Amazon
Recipe information
Yield
Makes about 34 cookies
Ingredients
Preparation
Step 1
Put the all-purpose and bread flours, salt, and baking soda in a large bowl and whisk to combine. Add the chopped chocolate and mix well. In the bowl of a stand mixer, use the paddle attachment to cream the butter with the white and brown sugars on medium-high, scraping down the bowl as you go. Mix the eggs with the vanilla in a measuring cup. With the mixer running, add half the eggs, stop and scrape down the bowl, then add the remaining eggs. Scrape the bowl again. Reduce the mixer speed to low, add the dry ingredients, and mix until the dough is homogeneous. Cover the bowl with plastic and chill until the dough is firm, at least 1 hour.
Step 2
Preheat the oven to 375°F and line a baking sheet with parchment paper. Drop heaping teaspoonfuls of batter (just the number you want in the short term) onto the prepared baking sheet. Bake the cookies for 6 minutes, then rotate the pan front to back and continue cooking until the cookies are nicely browned and smell done, about 6 minutes more. Transfer the cookies to a wire rack to cool, then serve.
Recipe notes
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