That said, it should come as no surprise to you that I’ve been chasing the perfect chocolate chip cookie my entire adult life. My grandmother’s chocolate chip cookie recipe – the holy grail of chocolate chip cookies – has eluded me for 15 years. I’ve watched her make them, made them in her kitchen under her supervision, followed her recipe down to assessing barometric pressure and I cannot, for the life of me, reproduce her family-famous recipe. I’ve altered course in hopes of distracting my palate – worked off the back of chocolate chip packages, browned butter, altered granulated to brown sugar ratios, stuffed with Nutella and done hours of research, but I cannot erase the nostalgic snobbery for the epitomized cookies of my childhood.
Game Changer Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 tsp table salt
- 2 sticks (1 cup) unsalted butter, cold and diced into 1/2 inch pieces
- 1 cup granulated sugar
- 1 cup dark brown sugar, packed
- 1 tsp vanilla extract
- 1/2 teaspoon coconut extract
- 1 large egg
- 2 large egg yolks
- 10.5 ounces semisweet chocolate, coarsely chopped
- Coarse sea salt for topping
Method to the Madness
1. Preheat the oven to 350 degrees.
2. Sift together dry ingredients, including table salt, and set aside.
3. Stir butter and sugars in the bowl of a standing mixer until pieces of butter are thoroughly coated. Using the the wire whip attachment, mix the butter and sugars on medium-low until soft and thick, frequently scraping down the sides of the bowl.
4. Add the vanilla and coconut extract and mix to combine.
5. Mixing well between each addition, add the egg, then egg yolks.
6. Add dry ingredient 1/2 cup at a time, mixing well before adding more. After all the dry ingredients have been added, the dough should just be combined. Do not over-mix.
7. Fold in chocolate by hand.
8. Scoop 1-1.5 inch balls (I used a small dough scoop) and drop onto baking sheets lined with baking mats or parchment paper.
9. Bake for 13 minutes, until edges are just starting to golden. Remove from oven and sprinkle lightly with sea salt.
10. Cool on wire racks.
-13 minutes in my oven resulted in cookies that were crispy on the edges and ever so slightly soft in the middle. For crispier cookies, increase baking time to 14-15 minutes.
-Depending on the ooze of your chocolate, you may need to wipe down the baking mats between batches to prevent burning.