Chewy Gooey Chocolate Chip Cookies
Ingredients:
2 cups minus 2 tbsp. CAKE FLOUR
1 2/3 cups BREAD FLOUR
1 ¼ tsp. BAKING SODA
1 ½ tsp. BAKING POWDER
1 ½ tsp. SALT
1/8 tsp. CINNAMON (optional)
2 ½ sticks UNSALTED BUTTER
1 ¼ cups LIGHT BROWN SUGAR
1 cup plus 2 tbsp. GRANULATED SUGAR
2 LARGE EGGS
2 tsp. VANILLA EXTRACT
1 ¼ pounds BITTER SWEET CHOCOLATE CHIPS or DARK CHOCALTE
CHIPS (20 oz.)
SEA SALT
Directions:
1.) Combine FLOURS, SALT, BAKING SODA, CINNAMON, &
BAKING POWDER in bowl (set aside)
2.) Use mixer w/paddle & cream BUTTER & SUGARS until
very light & fluffy (3-5 minutes).
- Add EGGS one at a time, mix well
- Add VANILLA EXTRACT
- Put on low & add dry ingredients
- Add CHOCOLATE CHIPS & mix briefly
3.) Let cookie dough batter sit in fridge for 24-36 hours
before baking (I have baked right after mixing the dough & find the cookies
to be of desirable taste).
4.) Use a STANDARD ICE CREAM SCOOPER to scoop cookies on to baking
tray.
5.) Sprinkle SEA SALT on to each cookie before placing in
oven
Bake @ 350 for 12-13 minutes
*Let cookies sit on pan outside oven for 5 minutes to finish cooking, and then transfer to a plate or cooling rack.
