World's Best Chocolate Chip CookiesElizabeth Stark
We finally got around to taking our daughter to see Santa last weekend and after she told him what she wanted, she asked what kind of cookies he liked. I think a quid pro quo was implied. He said his favorite was chocolate chip. That’s the straight dope, right from the man himself. Santa wants chocolate chip cookies.
These chocolate chip cookies are based on a recipe we read in the paper a couple years ago and you make the dough a day in advance and refrigerate it overnight. That may sound weird, but you can’t argue with the results — rich, moist cookies with butterscotch and caramel undertones. Leaving the dough in the fridge gives the dry ingredients time to become fully saturated by the wet ones, which makes for an incredible flavor and consistency. These cookies are rich and buttery and the chocolate flavor permeates the entire cookie. Just out of the oven, they may even be life changing.
Chocolate Chip Cookies (adapted from The New York Times)
makes roughly 36 four inch cookies
2 2/3 cups, minus 2 tablespoons, all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons course salt
20 tablespoons room temperature butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 room temperature eggs
2 teaspoons good vanilla extract
1 1/4 pounds high quality, semi-sweet chocolate chips
In a medium bowl, sift in the flour and then the baking powder, soda and salt.
In the bowl of your stand mixer fitted with the paddle attachment, or with regular beaters, beat the butter on medium speed for about 2 minutes. Add the brown sugar, beat for a minute, and then add the granulated sugar and beat for another 3 minutes. The mixture should be quite fluffy and light. With the mixer still on medium speed, add the eggs one at a time and then the vanilla. Turn the mixer to low and add the flour mixture gradually. Finally, add in the chocolate chips, mixing just until combined.
Place a layer of plastic wrap directly over the dough and another to cover the bowl and refrigerate for 24 – 36 hours, or up to 72.
When you are ready to make the cookies, preheat the oven to 350 degrees and line your baking sheets with parchment paper rectangles. Set the dough out to soften for about 10 minutes.
Using a small ice cream scoop, scoop a 2″ mound of dough onto the cookie sheet, spacing each mound about 2″ apart. Bake the cookies 15 – 17 minutes, until the sides are set, but the center is still a bit gooey. Let the cookies sit on the cookie sheet for 2 minutes after removing them from the oven. Cool briefly on a wire rack, and serve with a big glass of milk, and some celery for the reindeer.