So a couple of years ago there was this huge thing (meme?) online regarding chocolate chip cookies. Now as far as I’m concerned, a big deal should ALWAYS be made about chocolate chip cookies. In my house, these cookies are made fairly often so that after school (and at work) snacks are readily available. This recipe was the most recent batch I made.
Chocolate Chip Cookies
adapted from The New York Times
2 cups all purpose flour
1 2/3 cup almond flour (thanks for leaving me that on your last visit, Mom)
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 tsp. coarse salt, such as kosher
2 ½ sticks unsalted butter, softened
1 ¼ cups brown sugar
1 cup plus 2 Tbsp. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 standard bag of your favorite chocolate chips
Preheat oven to 350°F
In a medium bowl, combine both flours, baking soda, baking powder and salt.
Using a mixer fitted with paddle attachment (I like my new BeaterBlade) cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then slowly add dry ingredients, and mix until just combined. Add the chocolate chips, and mix to incorporate.
Cover two baking sheets with Silpats or parchment paper. Set out as many cooling racks as you have.
Using a small to medium-size ice cream scoop, scoop mounds of dough onto the baking sheets (you should be able to fit 12 cookies per sheet), making sure to space them evenly. Bake until golden brown , 15 to 20 minutes. Transfer the baking sheet to a wire rack for 5-10 minutes, then transfer the cookies directly onto the rack.
Rinse and repeat. Oh wait, that’s shampoo… just keep going until you’ve run out of dough.