(GF Chocolate Chip Cookies, made with What Iif Flour from Gluten Free Flour Power
using the recipe below)
It seems that the original chocolate chip cookie recipe post that we did, many years ago, has disappeared into the Internet wasteland. So, as promised, I am re-posting it here. You can wrap the dough in plastic wrap to chill it as most people do, or you can vacuum seal the dough to experience the difference in flavor a little hydration makes. You probably still want to chill it for 30 minutes or so, because the cookies bake better when the dough is cold. This recipe never goes away because there are always times when you need a great chocolate chip cookie.
Classic Chocolate Chip Cookies
Makes about 3 dozen cookies
8 ounces / 225 grams unsalted butter, room temperature
1 teaspoon / 6 grams fine sea salt
1 teaspoon / 5 grams baking soda
1 cup / 213 grams light brown sugar
1/2 cup / 107 grams dark brown sugar
2 large eggs, room temperature
1 teaspoon / 2 grams pure vanilla paste or extract
2 ¼ cups / 337.5 grams all purpose flour
1 ½ cups / 255 grams premium chocolate chips, we prefer Ghirardelli bittersweet chocolate chips
Mix butter, salt, and baking soda on low in a stand mixer fitted with a paddle. Add sugar 1/2 a cup at a time and blend until light and fluffy, 2-3 minutes. Add eggs one at a time making sure that the first egg is thoroughly absorbed before adding the second egg. Once the second egg has been fully incorporated add the vanilla and blend. Stop the mixer and add all of the flour to the bowl. Mix on low until the dough just comes together. Add chips and fold into the dough by hand. Turn dough out onto plastic wrap, wrap it up and chill the dough in the refrigerator for at least one hour.
Preheat oven to 375˚ F. (190°C.)
Use a ¾-ounce ice cream scoop to portion the dough into 1 ½ tablespoon balls of cookie dough and place them about 2-inches apart on a baking pan. Bake for 7-9 minutes, rotating the pan if necessary, or until the cookies golden brown and just set. Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
