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The Best Homemade Chocolate Chip Cookies


  • Author: Chef Sophia

Ingredients

Scale
  1. 240 gr pastry flour (2 cups minus 2 tablespoons) {1}
  2. 240 gr strong flour (1⅔ cups) {2}
  3. 1¼ teaspoon baking soda
  4. 1½ teaspoon baking powder
  5. 1½ teaspoon coarse sea salt
  6. 283 gr unsalted butter ( bars of 113gr)
  7. 283 gr brown sugar
  8. 227 gr sugar
  9. 2 eggs
  10. 2 teaspoons vanilla
  11. 500 gr dark chocolate chips {3}
  12. coarse sea salt for sprinkling (optional, but highly recommend)

Instructions

  • In a medium bowl, sift together the flours, baking soda, baking powder, and salt. Reservation.
  • In the bowl of your mixer, with the flat attachment, cream the butter with the sugars until it is fluffy and a very light color. It takes about 5 minutes.
  • Add the eggs one by one, until well incorporated.
  • Add the vanilla, and mix well.
  • Lower the speed and add the dry ingredients, mixing only until just incorporated.
  • Add the chocolate chips and mix them gently so as not to break them. You can use a spatula or with the same mixer at the lowest speed for only 5-10 seconds.
  • Refrigerate the dough in a resealable plastic bag for 24-48 hours. Do not refrigerate for more than 3 days.
  • When you’re ready to bake the cookies, preheat the oven to 350 ° F (180 ° C) and grease two pans or cover them with parchment paper or silicone baking mats.
  • Shape the cookies using a spoon or special cookie scoop. The balls should be about the size of a ping pong ball (this is about two tufted tablespoons per cookie), completely round, and should be at least 3 inches between each other to prevent sticking.
  • If desired, sprinkle with a little coarse sea salt before putting them in the oven.
  • Bake the cookies for 10-11 minutes until they start to get a golden color on the surface but are still soft. Be careful, if you leave them for longer they will be too crispy and brown.
  • Let the cookies cool for 3-4 minutes on the tray and carefully transfer them to a rack to finish cooling.
  • Enjoy them slowly.

Notes

  • The original recipe calls for semi-bitter chocolate discs or fèves containing at least 60% cocoa. I didn’t have it and couldn’t find it when I went to the store, so I used these dark chocolate chips from Nestlé and they were delicious.
  • TIP: If you are looking for some super attractive cookies like the ones in the photos, reserve half a cup of chocolate chips and press a few on the surface of the dough balls. This allows the sparks to retain their shape and not be hidden within the dough.

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