It's no secret that I love to make chocolate chip cookies. These cookies are a hit every time I bring them into the office or to a party. You could say that this is my foolproof recipe, but I wanted to make some tweaks to it. After trying a very hardy but soft chocolate chip cookies in NYC, I was determined to match the texture. It turns out that bread flour changes everything!! I also amped it up by dipping some chocolate at the bottom. You can never have enough chocolate in or on a chocolate chip cookie, right?!
This little project is part of Ghirardelli's 2nd annual baking day and I had so much fun testing with their chocolate squares. I can never say no to a baking challenge, so it was fun for me to flex some baking muscles and try to re-create something delicious that I ate on my travels. That seems to be one of my favorite things to do these days. What are you going to bake today?
Chocolate Chip Cookies Recipe:
1 1/2 cups bread flour
1/4 tsp baking powder
1 /4 tsp baking soda
1/2 tsp kosher salt
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cup semi-chocolate chips
1 Ghirardelli chocolate bar (70% cocoa) melted
1. In the bowl, whip butter for 1 minute. Add in sugars and continue mixing for 2 minutes until light and fluffy. Add in egg, beating until incorporated then add vanilla and mix well.
2. In another bowl, mix flour, baking powder, baking soda and salt. Stir to combine. Add flour Fold in chocolate chips. Do not over mix!
3. Using a large cookie scoop or ice cream scoop, add cookie dough onto a baking sheet. *Optional - sprinkle some sea salt on top of cookies.
4. Chill the cookie dough on your baking sheet for 30 minutes.
5. Preheat oven to 375 degrees F. Bake cookies for 14-16 minutes or until starting to turn golden brown around the edges.
6. Remove from oven and let cool for 5 minutes.