Who doesn't love chocolate chip cookies, especially with a tall cold glass of milk? Am I right? I don't care if you're on a diet or one of those weird people who, for some reason, aren't a fan of chocolate, you just CAN'T SAY NO.
I never really baked cookies growing up. We were more of a homemade cake kind of family. So then of course I always freaked out when my mom bought Chips Ahoy and those giant bakery cookies. UGH, DROOL!
About a year ago I started to get into baking from-scratch cookies and developed a fool-proof recipe that anyone can do. The key is to let the dough rest overnight (or up to 72 hours) in the fridge. It's critical to NOT miss this step because the dough needs time for the flour to hydrate and mesh with the eggs and the fat (butter). MMMmmm, butter. Okay, Adriana, focus.
Another secret ingredient? Cinnamon. Seriously, I swear by this spice. I add it to almost ALL of my desserts. This recipe calls for only a dash of it and it makes a world of difference. Trust me, even if you think you can do without it, just add it. You'll thank me later.
Here are a few pictures of these yummy beauties. Loved playing around with my Canon Rebel again!
Cholita's FAMOUS Chololate Chip Cookies (adapted from The Cooking Actress recipe):
Makes about 15 five inch cookies
*Note chill time of 48 HOURS.*
- 2 1/8 cups CF (cake flour) (or cake flour substitute)
- 1 2/3 cups APF (all purpose flour)
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- Dash of cinnamon
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp. PURE vanilla extract (imitation vanilla will just fall flat)
- 2 1/2 cups chocolate chips
- Sea salt for sprinkling (optional)
- Sift flours, baking soda, baking powder, salt and cinnamon into a medium bowl. Stir until homogeneous.
- In a large bowl (preferably of a stand mixer) cream butter and sugars together (using paddle attachment) until very light, about 5 minutes. ***IMPORTANT***
- Beat in the eggs, one at a time, making sure they are fully incorporated before adding the next.
- Mix in the pure vanilla extract.
- Turn off mixer and dump the dry ingredients in the stand mixer bowl and mix on low until just combined, only 15 seconds or so.
- Gently stir in the chocolate chips into the dough.
- ***IMPORTANT*** Place dough in Ziplock bag and refrigerate 48 hours (at least 24, or up to 72 hours).
- When you're ready to bake, preheat oven to 350 degrees. Line baking sheet(s) with parchment paper or Silpat Mat.
- Scoop roughly a 1/4 cup dough balls (LARGE golf ball size) onto baking sheet, making sure to leave ample room between (should be able to fit about 5 on each sheet, depending on the size you make each cookie). You can sprinkle each dough ball lightly with sea salt (OPTIONAL).
- Bake 15-20 minutes (varies depending on oven) until golden brown but still soft.
- Transfer cookie sheet to a wire rack and cool 10 minutes, then carefully remove cookies from hot pan and place on a rack or other surface to continue to cool.
- Repeat, as needed, and in as many batches as desired, until all the dough is used.
The best part about this recipe is that you can add and replace some of the main ingredients. For example, If you feeling a little more colorful one day, just switch out the chocolate chips with some M&M's or maybe even chocolate covered sunflower seeds. YUM! Or if you're feeling a little nutty, add in some walnuts or pecans. The possibilities are endless!
Hope you guys enjoy this recipe and, most importantly, devour Cholita's FAMOUS Chocolate Chip cookies!!! 'Till the next post!