Always Perfect Chocolate Chip Cookie Recipe (or Chocolate Chunk Cookies)
User Reviews
4.9
Always Perfect Chocolate Chip Cookie Recipe (or Chocolate Chunk Cookies)
Description
The cookie dough is made by sifting the dry ingredients: bread and cake flours, baking powder, cream of tartar, salt, and baking soda. Butter is creamed with sugars until very light before incorporating eggs and vanilla. Dry ingredients are mixed in briefly to avoid overworking, then bittersweet chocolate chunks are folded in carefully to maintain their shape. Refrigerating the dough for 24 to 36 hours enhances flavor development and texture stability.
Cookies are portioned by weight into scoops and baked at 350°F on silicone-lined baking sheets for 15-18 minutes until golden with a soft center. Cooling on racks assures proper set without overbaking. Dough can be frozen either before or after shaping, with instructions for thawing provided.
This recipe warns against using US supermarket chocolates like Hershey's or Nestlé due to their generally lower cacao content and different flavor profile, favoring chocolates with around 60% cacao for balance.
Ingredients
- 2 cups bread flour
- 2 cups cake flour
- 1 ¼ tsp baking powder
- ⅛ tsp cream of tartar (a pinch)
- ½ tsp kosher salt
- 1 ¼ tsp baking soda
- 2 ½ ticks butter (unsalted)
- 1 ¼ cups brown sugar
- 1 cup granulated sugar
- 2 egg large
- 2 tsp vanilla extract (natural)
- 3 cups bittersweet chocolate (discs, chips, chunks or fèves, about 60% cacao content)
Instructions
Make the Cookie Dough:
- Sift first 6 dry ingredients together into a bowl.
- Using another mixer bowl (using a paddle), cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each egg. Stir in vanilla.
- On low speed, add the dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate chunks or pieces in and incorporate them without breaking them (I use a spatula).
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Afterwards, either bake or freeze the dough.
Bake the Cookies:
- Preheat oven to 350°F/175° C.
- Place 2 ½ ounce scoops of dough onto a silicone sheet lined cookie sheet. Bake until golden brown but still soft, 15-18 minutes.
- Remove and place on a cooling rack. Repeat with remaining dough, or keep dough refrigerated.
Notes
- Weigh ingredients precisely for consistent results; volume measures may vary especially for chocolate.
- If desired, shape cookies then freeze on trays before placing in bags; bake from frozen by letting thaw 1 hour before baking.
- Avoid common US chocolates like Hershey’s or Nestlé; use bittersweet chocolates around 60% cacao for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 245kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 143mg | 6% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 217IU | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
