Sunday, May 20, 2012

Bittersweet Chocolate Chip Cookies

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 T salt
2 teaspoons baking powder
2 teaspoons baking soda
1 T vanilla extract
2 pounds bittersweet chocolate, coarsely chopped (Valrhona, 61%, preferred)  

* * * * * * *

Preparing the cookies: 
Preheat oven to 350 degrees F. 

Line baking sheets with parchment paper or nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. 

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely. 

Makes 8 1/2 dozen small cookies


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