Sometimes, you have to go back to basics. Because sometimes? The basics are the best.
I have a weird relationship with baking chocolate chip cookies. For holidays and family gatherings, there's only one choice: my mom's family recipe. The rest of the time, I'm constantly trying new recipes, just to compare what's out there. These fall into the latter category. (The family recipe might make an appearance around Christmas. If they ever last long enough to photograph.)
This recipe comes from the Flour Bakery cookbook. Joanne Chang, the author, admits that the ratios hew close to the classic Tollhouse recipe, but she replaces some AP flour with bread flour. I've made Alton Brown cookies that do the same, and I have to say, I really approve. It adds a bit of heft and chew so you get that perfect chewy in the middle, crispy on the edges effect. This recipe also adds a bit of milk chocolate, which, as an unapologetic milk chocolate fan (IT'S DELICIOUS), I love. Chopped a little finer than the dark chocolate, it adds a nice caramel note to the cookie dough.
My final verdict? These cookies were delicious. This is a recipe I'll be happy to make again.
crisp and chewy chocolate chip cookies
adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
All the notes on this one: I found I could not bake two pans of cookies at the same time without one rack cooking too fast on the bottom. If you can fit two sheets on the same rack, this might work! Also, cool trick another cookbook revealed to me: to cut big chocolate bars into chunks, use the tip of a paring knife. Works like a charm! I recommend cutting the dark chocolate into chunks, but you can just chop up the milk chocolate normally: the fragments that result work nicely to add flavor. Also, resting cookie dough is a pain, but it's effective. So rest at least 4 hours in the fridge before baking.
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (150 grams) granulated sugar
3/4 cup (165 grams) packed light brown sugar
2 eggs, room temperature
1/2 teaspoon pure vanilla extract
1 cup (140 grams) all-purpose flour
1 cup (150 grams) bread flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
9 ounces bittersweet chocolate, chopped into chunks (about 1 1/2 cups after chopping)
2 1/2 ounces milk chocolate, chopped (about 1/2 cup after chopping)
In a medium bowl, stir together the flour, soda, and salt with a whisk. Add the chocolates and toss to combine so the chocolate is coated with flour mixture. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the butter and the two sugars on medium for about 5 minutes, until the mixture is light and fluffy. Beat in the eggs and vanilla for 2 or 3 minutes, or entirely combined, stopping to scrape down the bowl once or twice.
Reduce the speed to low and gradually add the flour-chocolate mixture until the flour mixture is just incorporated. Cover the finished dough and refrigerate for at least 4 hours or overnight.
When it's time to bake. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with parchment. Drop rounded tablespoons of dough onto the baking sheet (for bigger cookies, use a 1/4 cup measure instead), spaced about two inces apart. Flatten each ball slightly.
Bake for 11-13 minutes (15-18 for large cookies) or until the cookies are golden brown around the edges and the centers remain slightly soft. Remove from the oven and let cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container for up to 3 days.