These award-winning Chocolate Chip Cookies have been several years in the making and have been lovingly perfected. This recipe will not only make you feel like a professional chef, but it also adheres to certain guidelines that make your food preparation easier. These cookies are oven-baked, so you don’t need to devote an entire day to finish them off. The trick is in the ingredients and the processing: flour is processed twice for optimal binding power. The result is a very soft cookie, devoid of any hint of toughness.
Ingredients 2 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, softened 3/4 cup granulated white sugar (see note) 6 ounces premium semi-sweet chocolate (at least 50% cacao), chopped coarsely or grated into small bits, divided 2 large eggs plus 1 egg yolk at room temperature* (see note) (see note) (see note) *Room temperature eggs are the secret ingredient that makes these cookies super soft and chewy. To achieve room temperature eggs, let the eggs sit on the counter uncovered at room temperature for about 30 minutes prior to use in the recipe. If you leave them sitting at room temperature for longer than that, they will become hard. 1/4 cup granulated white sugar 1 teaspoon pure vanilla extract Preparations Preheat oven to 350 degrees F. Sift together flour, baking soda, and salt into a medium bowl and set aside. Cream butter in a large bowl with an electric mixer on medium speed until smooth, 2-3 minutes maximum. Add granulated white sugar; beat until light and fluffy, about 1-2 minutes more (see note). Add eggs one at a time; beat after each addition until just combined. Beat in grated chocolate. 2 cups unbleached all-purpose flour 1/4 cup granulated white sugar Add about one-third of the flour mixture; beat until just combined. Add about one-third of the buttermilk and beat until just combined. Repeat with remaining flour and then buttermilk, beating until just combined after each addition. The batter should be quite thick. Scrape down the sides of the bowl as needed to ensure the batter is evenly mixed throughout. Divide the batter equally among 6 large bowls, using an ice cream scoop or large spoon to place the batter into individual bowls.
