Chocolate Chip Cookies
Chocolate Chip Cookies
Magic happens when chocolate, butter, sugar, eggs, and flour combine to become the all-time classic, chocolate chip cookies. Check out this recipe on my leveled-up version on this incredible treat.
Course Category
Dessert
Servings
Makes about 20-24 coookies.
Keywords
Baked Goods, Dessert, Cookies, Chocolate Chips, White Chocolate, Pecans, Coconut
Chef Tips on Recipe
- Size and quantity of cookies will depend on cookie dough portion size.
- As many chocolate brands can yield delicious cookies, I recommend using high-quality chocolate and ingredients for best flavor.
- Refrigerate cookie dough at least 30 minutes before baking. Better results if cookie dough is refrigerated for 4 hours to overnight.
- For oat flour, simply add some rolled oats of a food processor and process until the consistency resembles all purpose flour.
Dry Ingredients
2 Cups All Purpose Flour
¼ Cup Oat Flour
1 tsp. Baking Soda
½ tsp. Baking Powder
1 tsp. Salt
Wet Ingredients
1 Cup Butter, softened, unsalted
¾ Cup Sugar
¾ Cup Brown Sugar
1 large Whole Egg
2 tsp. Vanilla Extract
Chocolate Chip Cookie Additions
10 oz Chocolate Chips, 60%
6 oz White Chocolate Chips
4 oz Pecans, optional*
¾ Cup Shredded Coconut, optional*
Method of Preparation
- Measure and add all the dry ingredients in a medium size bowl.
- Using a whip, whisk the ingredients to thoroughly incorporate. Set aside and reserve.
- Place softened butter into a food processor with sugar and brown sugar.
- Cream the butter and sugar together for 3 minutes in the food processor. Scrape down the sides of the bowl occasionally.
- Next add one egg and pulse to incorporate the egg in the creamed butter and sugar.
- [Note: steps on creaming the butter, sugar, and egg incorporation can be done using a handheld mixer with whip attachments. In this case, increase the creaming time to 5 minutes]
- Then add another egg, vanilla, and pulse to incorporate into the creamed butter and sugar mixture.
- Place the creamed butter and sugar mixture into a large bowl, if using the food processor, and add the chocolate chips, white chocolate chips, pecans, and coconut.
- Using a plastic spatula, mix the ingredients by hand until combined.
- Next add the dry ingredients to the wet ingredients and continue mixing with plastic spatula until all ingredients are just combined. [Note: avoid overmixing]
- Refrigerate the cookie batter in the bowl, pre-portioned, or rolled into a log in wax or parchment paper for 30 minutes before baking.
- While cookie dough rests refrigerated, pre-heat oven to 350F. Portion cookie dough into 2 oz portions.
- Place portioned cookies on a parchment paper lined sheet tray, or cookie sheet, in rows with approx. 1 inch of space between each cookie dough portion.
- Place in the oven and bake for 13 to 14 minutes, depending on size of the cookie portion.
- At the halfway point of the baking process, rotate the sheet tray if using a standard conventional oven.
- Remove from the oven and allow cookie to cool for at least 5 minutes before eating/serving warm or allow cookies to completely cool.
- Enjoy!
Recipe by Chef Derek Anders Jr.
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