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23 July, 2013

Chocolate Chip Cookies

Posted in : All, Desserts on by : hdcook

Chocolate Chip Cookie

A Long Long Long time ago~I was searching for the perfect Chocolate Chip cookie recipe~I was determined to find the perfect recipe that had 3 things that a really really delicious chocolate chip cookie has~Crispy on the outside~soft and chewy on the inside and it just has the right amount of Chocolate chips. I must say I have tried alot of Chocolate chip cookie recipes and they always had something missing to them~one would be crispy but too soft and it crumbled  to the touch~another one was chewy but hard as a rock~and then there was this other recipe that was just way too flat~but and the chocolate chip cookie was thin as paper~I was really frustrated~but now my search is over~I found the perfect Chocolate Chip cookie that has everything that I was looking for~Crispy~Soft and chewy~the right amount of sweetness and the right Chocolate chip. I swear this on my life its that good~it really is and if you don’t believe me~well you just have to take my word for it~heck why don’t you make a batch for your self because I am sharing with you this awesome and the one and only Chocolate Chip cookie recipe that you will go to~FOR EVER~you can throw all the other ones away~cause this is the I think the ultimate Chocolate chip recipe~patience and time is required to make this awesome and delicious recipe but when you wait~and I mean wait~not for an hour or 2 but meaning like a day or 2 at least~your patience will be rewarded and you will love me.

Chocolate Chip Cookie Dough

I am guessing you wanna know why you have to wait~well you see~you have to let the flours absorb all the butter and eggs~all that moisture and that takes time~so just trust me~make this recipe now and bake it in  a day or two or at least 24 hours~if your that inpatient. you will not regret it~and again you will thank me later.


~Chocolate Chip Cookies~

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 16-18 Cookies


  • 8 1/2 (2 Cups minus 2 tablespoons) Ounces cake flour
  • 8 1/2 (1 2/3 Cups) Ounces of bread flour
  • 1 1/4 Teaspoon baking soda
  • 1 1/2 Teaspoon baking powder
  • 1 1/2 teaspoon coarse salt
  • 20 Tablespoons of unsalted butter(2 1/2 stick)
  • 10 Ounces light brown sugar
  • 8 Ounces granulated sugar
  • 2 Eggs
  • 2 Teaspoon good vanilla extract
  • 1 1/4 Pound of bittersweet chocolate chips ( at least 60% cocoa content)


  1. Sift the flours, baking soda, baking powder and salt into a bowl.Set aside.
  2. Using a stand mixer with the paddle attachment cream the butter and the sugars together till light and fluffy, about 5 minutes. Add the eggs one at a time mixing the eggs in well after each addition, stir the vanilla. Turn the speed to low and slowly add the dry ingredients till just combine. Stir the chocolates in without breaking them. Place plastic wrap against the dough and refrigerate for 24-36 hours. Dough ma be used in batches, can be refrigerated for up to 72 hours.
  3. Preheat oven to 350 degrees. Line Baking sheets with parchment or silpat. Set aside. Scoop and weight each dough to 3 1/2 ounces mound onto baking sheet, about 6 golf ball size in each pan leaving alot of room for them to spread~baked until golden brown but still soft, 18 to 20 minutes. move the pan to a wire rack and let it cool on the pan for 10 minutes then transfer the cookies to wire rack to cool more. Eat & enjoy the best cookies EVER.

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