This baseline cookie delivers all that you expect and demand from a chocolate chip cookie: chewy middle, crisp edges, generous amounts of chocolate. Bob’s Red Mill Organic All- Purpose Flour lends enough protein and gluten to create a cookie that holds its shape but keeps a tender crumb.
Makes about 26 cookies
Ingredients
1 cup (227 grams) unsalted butter, softened
1 cup (220 grams) firmly packed light brown sugar
½ cup (100 grams) granulated sugar
2 large eggs (100 grams), room temperature
2 teaspoons (8 grams) vanilla extract
3 cups (375 grams) Bob’s Red Mill Organic All-Purpose Flour
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) kosher salt
1 cup (170 grams) 46% cacao semisweet chocolate chips
1 cup (150 grams) 66% cacao roughly chopped dark chocolate
Garnish: flaked sea salt
Instructions
Line a rimmed baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.
In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chocolate chips and chopped chocolate just until combined. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 350°F (180°C). Line 3 baking sheets with parchment paper.
Press dough balls into 2¼-inch disks, making sure edges are even. Place at least 2 inches apart on prepared pans.
Bake until golden, 8 to 12 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Sprinkle with flaked sea salt, if desired.
Recipe by Bake from Scratch at https://bakefromscratch.com/august-power-flour-chocolate-chip-cookies/