Chewy make-ahead chocolate chip cookies for the holidays

I have found that my favorite cookie recipes have a mix of cake flour and bread flour. The mixture gives it a nice, chewy texture that still holds it shape well (aka not crumbly).  I have also found that my favorite chocolate chip cookie recipes have a mixture of dark and semisweet chocolate chips. I made this recipe for Husband’s law school graduation party and it was a huge success. A lot of our friends wanted the recipe but the moment I mentioned the mix of flours, many were intimidated or didn’t want to buy special flour “for just one recipe”.  I used to feel the same way…and now have an entire pantry shelf dedicated to many types of flours once I gained appreciation for their uses : )

Ingredients:
•1¾ cups plus 2 tablespoons (8½ ounces) cake flour
•1⅔ cups (8½ ounces) bread flour
•1¼ teaspoons baking soda
•1½ teaspoons baking powder
•1½ teaspoons Kosher salt
•2½ sticks unsalted butter, melted
•3/4 cup packed dark brown sugar
•3/4 cup packed light brown sugar
•3/4 cup granulated sugar (I used superfine sugar)
•2 large eggs
•1 tablespoon vanilla extract
•1 cup dark chocolate chips
•1 cup semisweet chocolate chips
•1/2 cup walnut halves (measure whole then chop finely; I used a food processor)
•Sea salt for sprinkling

Directions:
1. Combine the cake flour, bread flour, baking soda, baking powder, and salt in a medium bowl. Whisk well.
2. Beat the sugars and butter on medium speed for about 5 minutes or until light and fluffy. Add eggs and vanilla extract. Mix well.
3. Stir in the flour mixture and mix until just combined. Do not overmix. Carefully stir in the chocolate chips and walnuts.
4. Cover the dough with plastic wrap and refrigerate for about 2 hours (until completely chilled) or overnight.

5. Line baking sheets with parchment paper. Use a cookie scoop or use a spoon to create scoops about 2 tablespoons in size. Roll into a ball and place on baking sheet. Place baking sheet full of cookie dough in freezer for 2-4 hours or overnight. When hardened, place in airtight container (I use freezer-safe resealable plastic bags) and store until ready to use.
(Or skip freezing the dough and refrigerate overnight or up to 3 days in advance).
6. When ready to bake, preheat the oven to 350˚. Do not thaw cookies before baking.

7. Line baking sheet with parchment paper. Place dough about 2 inches apart and sprinkle with sea salt.
8. Bake for 9-11 minutes or until golden brown.  Leave on baking sheet for 10 minutes.  Let cool completely on cooling rack.

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