Chock a Block Chocolate Chip Cookies

The flavor of the perfect bakery chocolate chip cookie has haunted my inner baker for years until I finally, finally got it right. After many attempts, researching and baking off many different recipes over the years, I think we have lift off and have finally achieved the gourmet bakery flavor !! With fresh ingredients, and good ingredients, this recipe will find its place in your own personal collection. May it go down for generations.

  •  2 cups flour
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons sea salt –(you may also sprinkle tops before baking if you like.)
  • 2 ¼ sticks fresh butter-  just room temp (no warmer)
  • 1 ¼ cups brown sugar
  • 1 cup sugar
  • 2 eggs
  • ¼ teaspoon vanilla bean paste
  • 1 ¼  cup dark chocolate discs I like Felchlin Accra 62% .If you can not find Felchlin, check your baking asile for dark chocolate discs. Valrhonas are nice, as are Ghiradellis brand.

Place flour, baking powder, baking soda and salt in a bowl. Toss lightly together with a fork. Set aside.

In a separate bowl, Using a mixer, a Kitchen Aide works great for this,  Cream butter and sugars together until color lifts to a light tan. About 4-5 minutes.

Add eggs and vanilla paste. Until just incorporated.

Add flour mixture in 3 batches minding not to over mix batter.

Hand stir in your chocolate discs.

Cover tightly with plastic and refrigerate at least 24 hours.

When ready to bake off , remove from refrigerator and let sit for 15 minutes, allowing  dough to become scoopable.

Preheat  oven to  180c/350f

Drop 2-3 tablespoons of batter for each cookie. (A small ice cream scoop works great for this.)

Bake for 15-20 minutes.

Savor the flavor…

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