Chocolate Chip Cookies from Del's Cooking Twist

Chocolate Chip Cookies - made dough February 17, 2020 from Del's Cooking Twist

Here's another chocolate chip cookie recipe for you (surprise....not). I needed them for my sister's Open House one weekend so tried a (yet another) new recipe.

These were a bit better than the last one I tried but it could possibly be because I made the taste test cookie huge. Like Levain Bakery copycat huge (6 ounces of cookie dough for one cookie). Which meant that although it spread during baking at 375 degrees from frozen dough, it still remained thick enough.

The flavor was good, the edges were crisp and the middle was soft and chewy. Yum. I also liked the texture on this one as it wasn't only chewy and buttery but also had a softer but not-cakey texture. I don't know how the more normal-sized cookies turned out as I made the ones for her Open House smaller and didn't eat any of them (hello, just had 6 ounces of baked cookie and there are only so many workouts I can do in a day). But I think they came out okay just by their appearance.

1 cup (2 sticks) unsalted butter, softened and diced
3/4 cup (135 g) brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs
1 cup (120 g) cake flour
1 1/2 cups (180 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (250 g) walnut halves (I left them out and added extra chocolate chips)
2 cups (350 g) large chocolate chips or chunks

1. Cream butter, brown sugar and granulated sugar together until combined and fluffy, about 1 minute.
2. Add eggs and beat on medium speed until just incorporated.
3. Combine cake flour, all-purpose flour, baking powder, baking soda and salt in a separate bowl. Add to butter-sugar mixture in two additions, beating just until combined after each addition.
4. Fold in chocolate chips and walnuts (if using). Portion dough into golf-ball-size dough balls (or smaller or larger, according to your preference). Cover and chill for several hours or overnight. Freeze after chilling if not baking within a day.
5. When ready to bake, preheat oven to 400 degrees. Line baking sheets with parchment paper and evenly space dough balls. Bake 10-15 minutes (my oven took longer) or until edges are golden brown and middles no longer look doughy. Do not overbake. Remove from oven, let cool on baking sheet for 5 minutes then remove cookies to wire rack to cool completely.