The Perfect Chocolate Chip Cookie
What makes a perfect chocolate chip cookie? For everyone it just a little bit different. Everything from thick to thin, crispy to soft loaded with chips or more cookie dough…but these are OUR idea of a traditional “perfect” cookie:
soft on the inside
slight crunch on the edges
melted chocolate scattered throughout the cookie, greeting you with every bite
Make the Cookie Dough
The first thing you need to do is whip up the dough.
You’ll notice that this recipe calls for a unique blend of cake flour and bread flour. It’s important that you stick with these special flours in order to get the bakery style texture. This is what makes the cookie slightly crisp, yet still chewy and soft. Trust me when I tell you it works.
Mix the dry ingredients and the wet ingredients separately first, and then add them together.
I need to let ya in on a secret. Shaped chocolate chips don’t melt as easily. I don’t know about you, but I LOVE when I bite into a cookie and the chocolate is just an oozing bite of melty goodness. To get this effect, I use a dark chocolate bar. Whatever brand you choose, make sure that it is about 60-70% cacao, so you get a richer, chocolatier taste.
Finely chop that chocolate bar until you have about a cup and a half of chocolate and then add it to the dough. It’s still important to add in the chocolate chips, too. The shaved chocolate will melt in, giving you chocolate in every bite. The chocolate chips will stay as morsels, giving you that classic chocolate chip look and taste.
Ingredients:
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