Who doesn’t like a perfectly baked, gooey on the inside, crisp on the outside, Chocolate Chip Cookie?
No one right? I don’t think I’ve ever met anyone that doesn’t like a Chocolate Chip Cookie. Correct? Someone prove me wrong. So in honor of the fact that basically each of us loves a Chocolate Chip Cookie, the first REAL video here on What’s Gaby Cooking is Chocolate Chip Cookies!! A 72 hour Chocolate Chip Cookie to be exact. Don’t let the 72 hour thing freak you out, it’s totally worth it. And you’re going to love it. I first came across this recipe in the NY Times and I’ve been hooked ever since. I made a few small changes here and there but it’s pretty perfect as is. Letting the dough sit in the fridge for hours after making it really lets the flavors meld together and almost caramelize together. I promise the result is literally going to blow your mind. The flavor that comes from these cookies is life changing. And now is kinda the perfect season for Chocolate Chip Cookie ice cream sandwiches. Or just freshly baked cookies that are just a bit gooey out of the oven. Or cookies blended into a milkshake. Oh the possibilities are just endless. So I thought we should start off with a bang and make cookies. Let’s do it!
Can’t wait to hear what you think! And if you want to see certain kinds of recipes on the video series, just holler at me in the comments and let me know what you’re hungry for!
- 8 ½ ounces cake flour
- 8 ½ ounces bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon coarse salt,
- 10 ounces unsalted butter, softened
- 12 ounces dark brown sugar
- 6 ounces white sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- 2 cups chocolate chips
- Combine the cake flour, bread flour, baking soda, baking powder and course salt in a large bowl. Stir to combine and set aside.
- In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
- Add the dry ingredients a little at a time and mix until just combined.
- Add the chocolate chips and fold them into the batter.
- Cover the dough and and refrigerate dough for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, 12 cookies per sheet.
- Bake the cookies for 16-20 minutes until golden brown.
- Remove from oven and set aside to cool.