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To me the perfect chocolate chip cookie is crispy on the outside, chewy and soft in the inside and rises to a nice thickness rather than spread out. Now you may think that is easy to make but it’s taken me years of tweaking various recipes to land on something that I would call a near perfect cookie. There are 2 secrets I will share with you. 1. Bread flour and 2. Refrigerating the dough for more than 48 hrs. Yes you heard me, you will have to live with the knowledge that a delicious cookie dough is sitting in your fridge for 2 days and you cannot eat it. If you survive that feat, then you will be reaping the rewards for your patience.
The purpose of the bread flour is the protein content. Bread flour contains 12-14 % protein (vs. the 10-12% in regular all purpose flour). The extra protein means more gluten is formed when working the dough, and gluten is the compound that creates the chewiness in baked goods and breads. Therefore the same compound that adds that chewiness factor desired in bread can be used towards making a chewy cookie. The time in the refrigerator also helps develop the gluten in the dough as the two factors in developing gluten is time and kneading.
2 cups all purpose flour
1 2/3 cups bread flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
1 1/2 cups unsalted butter at room temperature
1 3/4 cups packed light brown sugar
1/2 cup granulated white sugar
1 egg yolk
2 teaspoons vanilla extract
2.5 cups chocolate chips
sea salt for sprinkling (optional)
1. In a large bowl sift together the flours, baking soda, baking powder, and salt.
2. Cream together the sugars and butter until light and fluffy (usually 5-8 minutes in an electric mixer).
3. Add the eggs to the creamed sugar mixture one by one, waiting for the eggs to mix thoroughly before adding the next. Add vanilla.
4. Add the dry ingredients to the wet. Mix in chocolate chips until well combined.
5. Wrap dough in plastic wrap and refrigerate for at least 48 hours.
When ready to bake
6. Preheat oven to 350 degrees fahrenheit
7. Roll cookie dough into ping pong ball size and place evenly on a cookie sheet. Sprinkle sea salt onto each cookie if desired.
8. Bake 15-18 minutes.
9. Remove from oven and let cool on a wire rack.Enjoy!