These are my new favorite chocolate chip cookies. I decided that I liked them better than my own chocolate chip cookie recipe. My kids don't agree and tell me they still like mine best. I love the crunch of this cookie - no chewy factor. It has a good dose of chocolate provided by a combination of chopped chocolate and chocolate chips. The make-ahead slice & bake option is very nice.
Double Chocolate Chip Cookie
adapted from the Dining & Wine section of the New York Times, June 18, 2013
3 cups all-purpose flour
1 teaspoon baking soda
2 sticks unsalted butter
1 cup sugar
1 cup light brown sugar (packed)
½ teaspoon kosher salt
2
large eggs
2 teaspoons vanilla
8 ounces bittersweet chocolate, chopped
8 ounces bittersweet or semi-sweet chocolate chips
Sift
together flour and baking soda and set aside. In the bowl of a standing
electric mixer fitted with the paddle attachment, cream butter, about 2
minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt.
Continue creaming mixture on medium speed until it is smooth and lump free,
about 1 minute. Stop mixer and scrape down sides of bowl and paddle.
Add
egg and vanilla and beat on low speed for 15-30 seconds, or until they are
fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.
On
low speed, add sifted flour mixture. Beat slowly until all of the flour is
incorporated. Scrape down sides of bowl. Add chocolate chunks and chocolate
chips and mix in.
Heat
oven to 350 degrees with the rack positioned in the lower third of the oven.
Line 2 baking sheets with parchment. Spoon heaping teaspoons of dough 2 inches
apart onto baking sheets. If not baking right away, remove small handfuls or
spoonfuls of dough from mixer and plop them down on the middle of a sheet of
parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches
long. Fold parchment over cookie log. Chill for at least 1 hour, preferably
overnight. Using a serrated knife, slice chilled dough into 1/3-inch-thick
rounds and place them 2 inches apart, in staggered rows, on parchment-lined
sheets and proceed. (Dough will keep, tightly wrapped, in the refrigerator for
1 week, or in the freezer for up to 1 month. Thaw frozen dough at room
temperature for 30 minutes before slicing.)
Bake
one sheet at a time, middle of the oven, for 12 to 15 minutes, until lightly browned, rotating the
baking sheet front to back halfway through. Remove from heat and slide
parchment off baking sheet and onto counter. Allow cookies to cool for
at least 5 minutes before serving. They will keep for up to 3 days at room temperature.
