After making these cookies, I put them in tupperware containers and refrigerated them. When I got them out to make my Christmas boxes of different varieties of cookies, I ate one and discovered that the center wasn’t nice and soft and gooey as my muse had wanted, but was rather firm. I think there could be several reasons why.
- This is my new oven, and maybe the temperature isn’t as the readout says. I don’t think this is the problem because on another cookie, it seemed under-cooked instead of over-cooked
- I cooked the full suggested 18 minutes for refrigerated dough; perhaps that is wrong.
- Maybe refrigeration has something to do with it; could the centers dry out even when in a tupperware container?
I will be trying this recipe again in the future, and if I can determine a cause, I will add a not to this page.
My Seattle muse brought this version of a chocolate chip cookie to my attention. She liked how the center of the cookie was soft, and of course the salt on the cookie also makes it taste good. I searched around and found a basic recipe, but as I got into it, I found a lot of issues to resolve. Hopefully all those are resolved in this version of the recipe.
In some sense this cookie reminds me of the Pub cookies in that it is very large- it could be larger than the 4 inch diameter that I made- and is ideal for walking around and crunching as you take life easy and enjoy your surroundings.
- 2 ½ sticks (1 ¼ cups) unsalted butter, at room temperature
- 1 ¼ cups light brown sugar
- 1 cup Plus 2 Tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups minus 2 Tablespoons cake flour*
- 1 2/3 cups bread flour*
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher or sea salt
- 1 ¼ pounds (20 ounces) bittersweet chocolate, at least 60 % cacao content
- sea salt, to sprinkle
instead of 8 ½ ounces cake flour, substitute 2 cups AP flour, then use only 1 cup bread flour
or SmittenKitchen has published the recipe using only AP flour. In this case, eliminate all the cake and bread flour and use: 3 1/2 cups plus 2 teaspoons (yes, really) all-purpose flour.
- Using a mixer fitted with a paddle attachment, cream the butter and both sugars together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Turn the mixer on low. Add both flours, the baking soda and baking powder, the salt and chocolate to the mixture in the mixer bowl.Mix only until the flour is no longer visible.
- Scoop 3 1/2 ounce mounds of dough onto baking sheets.*
- Refrigerate for 24 to 36 hours
- When ready to bake, preheat the oven to 350 degrees.
- Flatten each dough mound slightly and sprinkle with sea salt.
- Bake for 18 minutes.
- The cookies are done when a crust has formed and the edges are slightly crispy. The middle of the cookie will fall after removed from the oven and cooled.
The dough may be frozen for a month, or refrigerated for up to 5 days if covered tightly.
*The baking sheets may be covered with either parchment paper or silicon mats if desired. Or the cookies can be placed directly on the baking sheets. Do not grease the baking sheets.
A 3 1/2 ounce scoop would be a #9; I used a #20 scoop and was able to get only 4 cookies on a baking sheet. The cookies expand; my final cookies were about 4 inches in diameter.
The “SmittenKitten” blog contains an all AP flour version of this cookie instead of using a combination of cake flour and bread flour. You can find that recipe here called the consummate chocolate chip cookie, revisited.