April 7, 2014

BITD Bakery Chocolate Chip Cookies

Doesn't it seem like there is a constant quest for the perfect Chocolate Chip cookie?  I mean, while I was at the library the other day I saw an entire cookbook dedicated chocolate chip cookies and nothing else.  I'm sure it's not the only one of it's kind either.  Honestly, I'm not sure there is a perfect one.  It all depends on your personal preferences, doesn't it? Some people like crunchy best, some people like chewy, others like cake like cookies. Me? I like them all but my favorite are the chewy one's.

I found the coolest cookbook while at the library.  It's called "The Back In The Day Bakery Cookbook" by Cheryl and Griffith Day.  I absolutely love it and plan to buy my own copy soon.  There are so many wonderful recipes and all I need is a good excuse to make one of them.  I didn't need an excuse to make these giant Chocolate Chip cookies however.  I used a 1/4 cup measuring cup to put the dough onto the cookie sheet.

Sprinkled a tiny bit of sea salt over the top of the dough before baking.

And they baked up huge!  Not that that's a bad thing. The edges get nice and golden brown and the centers are still pale.  After cooling they were chewy and completely perfect in every way.  The Sea Salt just adds to the chocolate flavor.

I know I'll never find the best Chocolate Chip cookie in the world, there are just too many to choose from.  But, this cookie is the classic one for me.  Just like the name of the cookbook says, it's just like the one's I think of when I think of what I had as a kid. I thought the texture was perfect and the size just keeps me from having to go back for a second time.

Definitely a favorite of mine, and sure to be repeated.

BITD Bakery Chocolate Chip Cookies
Recipe from "Back In The Day Bakery Cookbook"

  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large whole eggs, at room temperature
  • 2 cups semi-sweet chocolate chips
  • Fluer de sel for sprinkling
  1. Preheat the oven to 350º
  2. Line 1 or 2 cookie sheets with parchment paper. 
  3. Place the oven rack in the lower 3rd of your oven. 
  4. In a bowl, sift the flour, baking soda and sea salt.  Set aside. 
  5. In the bowl of your stand mixer mix the butter and the sugars on medium speed until light and fluffy. 3-5 minutes. 
  6. Add the eggs and vanilla and beat on low, but don't beat for more than 1 minute.  It will not look incorporated. 
  7. Slowly add the flour mixture and mix well.
  8. Add the chocolate chips and beat on low until just incorporated. 
  9. Use a large ice cream scoop or a 1/4 cup measuring cup to scoop the dough onto the prepared cookie sheet.  Slightly push the dough ball down with the palm of your hand and sprinkle a little Fluer de sel over the top. 
  10. Bake for 15-18 minutes.  The edges should be golden but the cents should be light colored. 
  11. Let rest for a minute before moving to a cooling rack to cool the rest of the way. 
  12. Will last in an airtight container at room temperature for about 3 days. 

1 comment:

Becky said...

Looks good! Keith loves a soft cookie minus any chocolate!