There’s not an awful lot to say about this recipe other than MAKE IT. I don’t care if you don’t have the specific ingredients; go get them! These cookies were genetically engineered to be the best ever.
My only issue is, I wonder why mine were so much thicker than the ones on Smitten Kitchen? Maybe my balls of cookie dough were bigger…or maybe the dough was too cold (fresh from the refrigerator) and couldn’t spread out enough before it baked? When I make more tomorrow I’ll try letting the dough thaw out a little first. Though there were no complaints – Z pointed out that they had two layers of chocolate chips, and that’s never a bad thing! He also declared them “the best chocolate chip cookies ever!” and he’s eaten a lot of chocolate chip cookies.
Leite’s Consummate Chocolate Chip Cookies
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 cup unsalted butter
1 1/4 cup light brown sugar
1 cup plus 2 Tbsp white sugar
2 large eggs
2 tsp (REAL!) vanilla extract
1 1/4 chocolate baking discs – these must be at least 60% cacao and NOT CHIPS…I used Ghirardelli
Coarse sea salt for sprinkling
Sift into a bowl the flours, baking powder and soda and salt; set aside. In a Kitchenaid or similar mixer fitted with a paddle attachment, beat the butter and sugars until light and fluffy (about 5 minutes). Add the eggs one at a time, beating them in well. Add the vanilla and reduce the speed to low and add the dry ingredients, mixing until just combined. Carefully mix in the chocolate discs, making sure not to break them. Press some plastic wrap against the dough and refrigerate for at least 24 hours. When you want to bake them, preheat your oven to 350 and drop six slightly-larger-than-golfball-sized balls of dough onto a lined cookie sheet and sprinkle with extra salt. Bake for 15-20 minutes…the outside edges should be crispy and brown and the middles cooked through, but still very gooey. Eat warm with milk…or your choice of milk substitute.