12-oz bag of bittersweet Ghiardelli chocolate chips
Sift together the flour, baking soda, and salt into
a medium bowl and set aside.
Using either a hand or stand mixer, cream the
butter and sugars on a low speed until it's smooth
and lump free, about 3 minutes. Stop the mixer and
scrape down the sides of the bowl. Add the vanilla
and egg and beat on low speed for 15 seconds, or
until fully incorporated. Do not overbeat. Stop
the machine and scrape down the sides of the bowl.
On low speed, add the flour mixture. Beat until
just incorporated. Scrape down the sides of the
bowl. Add the chocolate chips/chunks and mix until
they are just incorporated. If using a hand mixer,
use a wooden spoon to stir them in. Once everything is all incorporated, roll the dough out into a log and wrap tightly in
plastic wrap. Refrigerate wrapped dough for at least an hour, and
preferably 24-36 hours.
Once your dough has cooled and you're ready to
bake the cookies, preheat oven to 350. Adjust
racks to lower and upper thirds of the oven. Line
two baking sheets with parchment paper or Silpats.
Spoon the dough using a cookie scooper 2 inches
apart onto the prepared baking sheets. (makes
about 23 3-inch round cookies)
Bake for 11-13 minutes [it’s 13 in my oven] or
until golden brown around the edges but still
soft, almost underdone-looking, in the center.
Turn the sheets front to back and switch racks
Remove the sheet from the oven and carefully slide
the parchment or Silpats directly onto a work
surface. When cookies are set, remove them to a
cooling rack. Wait at least 5 minutes before
serving or 20 minutes before storing in an
airtight container for up to 3 days at room
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