Sat down to think on where else has my love for cooking had begun, and realized that it all started with baking chocolate chip cookies. Many years ago while working in the healthcare system and my kids were in middle school decided just to surprise them with homemade chocolate chip cookies, didn’t think nothing of it some flour, brown sugar, vanilla, an egg, little bit of baking soda, and salt ( to balance the sweetness) ahh and one thing that maybe was the key back then : I did not have enough butter so I mixed it with vegetable oil, and guess what? they loved them!! they were crunchy in the edges but soft in the middle. I have been making the same way for the last 12 years, but here I am 12 years older and a much better cook. Now making a batch of cookies is love, passion and at times scary, because one does not know what will happen when you change things around, lucky for me I have a family that has so much faith on my cooking and baking that it has given me wings to try new things. So now for my new version of cookies.. not to many of the ingredients have changed I do use butter and will use *smart Balance products if need be, all I do is use better products, it is important to try to use quality products; trust me when I say don’t skimp or try to change some of the instructions just to cut time or to save a buck or two. You do get what you paid for, but just try to make this delicious cookie recipe and hope you enjoy it as much as we do here at home.
The best way for this cookies to come out is to let your dough sit in the refrigerator overnight
By: Fabby's Delights
Ingredients
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 ⅔ cups (8 1/2 ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate chips
Directions
Step 1Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Step 2Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
Step 3When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Step 4Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up
Step 5 it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
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