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All the goodness of the perfect chocolate chip cookie made chocolatey! |
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In a microwave safe bowl, melt the chocolate 1 minute. Stir and melt an additional minute. |
Stir until smooth. Set aside to cool slightly. If they bowl is very hot, I like to transfer the chocolate to another bowl, to help it cool faster. |
In a small bowl gently mix the flour, salt, and baking soda. Set aside. |
Using an electric hand mixer or a wire whisk attachment of a stand mixer, cream the butter and shortening until light and fluffy 3- 5 minutes. |
Add both sugars and beat 2-3 minutes. Add eggs and vanilla. Beat until incorporated. |
Add melted chocolate and beat until incorporated. Switch to a paddle attachment or mix by hand with a sturdy mixing spoon. |
Add the chocolate chips and mix gently. Adding them at this point evenly distributes them without overmixing the final dough. |
Add the flour mixture and mix until just incorporated. This is the point when you no longer see white spots of flour. Do not overmix! Touch test the dough. It should sticky. It will firm up as the chocolate cools. If it is firm or dry, you have added too much flour and it can't be reversed. Let the dough sit 10 minutes for the chocolate to cool and the dough to firm up slightly. Don't refrigerate or it will get too firm to work with. |
Using your hands, roll the dough into balls (1.5 oz each). Slightly flatten the top. Work quickly so you don’t overwork and heat the dough. They will form better if there isn't any dough on the palms of your hands. If dough starts to build up wash it off and re-shape. |
Place on an ungreased cookie sheet. |
You can hold the dough up to two days in the refrigerator or up to 6 months in the freezer. To freeze, place the dough balls on a plate side by side cover and freeze at least an hour. You can then bag them and they won’t be stuck together when you take them out.As soon as you put the dough into the refrigerator, position the oven rack to the second highest setting. |
Preheat the oven to 375. Remove the dough from the refrigerator and bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, and the edges are crackly. They should look a bit underdone, but not be shiny. If they cook faster than 8 minutes the oven is too hot or the cookies are too small. If they take longer than 10 minutes the oven is too cool or the cookies are too big. Leave the cookies on the cookie sheet for 4-5 minutes. They continue to cook from the heat of the sheet. Remove them to a cooling rack and cool. Serve warm or at room temperature.
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Problems See Perfect Chocolate Chip Cookies for more problems and pictures. |
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Chocolate Cookies 4.5 oz unsweetened chocolate (Bakers brand) In a microwave safe bowl, melt the chocolate 1 minute. Stir and melt an additional minute. Stir until smooth. Set aside to cool slightly. If they bowl is very hot, I like to transfer the chocolate to another bowl, to help it cool faster. In a small bowl gently mix the flour, salt, and baking soda. Set aside.Using an electric hand mixer or a wire whisk attachment of a stand mixer, cream the butter and shortening until light and fluffy 3- 5 minutes. Add both sugars and beat 2-3 minutes. Add eggs and vanilla. Beat until incorporated. Add melted chocolate and beat until incorporated. Switch to a paddle attachment or mix by hand with a sturdy mixing spoon. Add the chocolate chips and mix gently. Adding them at this point evenly distributes them without overmixing the final dough. Add the flour mixture and mix until just incorporated. This is the point when you no longer see white spots of flour. Do not overmix! Touch test the dough. It should sticky. It will firm up as the chocolate cools. If it is firm or dry, you have added too much flour and it can't be reversed. Let the dough sit 10 minutes for the chocolate to cool and the dough to firm up slightly. Don't refrigerate or it will get too firm to work with. Using your hands, roll the dough into balls (1.5 oz each). Slightly flatten the top. Work quickly so you don’t overwork and heat the dough. They will form better if there isn't any dough on the palms of your hands. If dough starts to build up wash it off and re-shape. Place on an ungreased cookie sheet 3 inches apart. Cover and refrigerate 30 minutes or until firm. You can hold the dough up to two days in the refrigerator or up to 6 months in the freezer. To freeze, place the dough balls on a plate side by side cover and freeze at least an hour. You can then bag them and they won’t be stuck together when you take them out.As soon as you put the dough into the refrigerator, position the oven rack to the second highest setting. Preheat the oven to 375. Remove the dough from the refrigerator and bake 8-10 minutes. They are ready to come out of the oven when they are domed and puffy, and the edges are crackly. They should look a bit underdone, but not be shiny. If they cook faster than 8 minutes the oven is too hot or the cookies are too small. If they take longer than 10 minutes the oven is too cool or the cookies are too big. Leave the cookies on the cookie sheet for 4-5 minutes. They continue to cook from the heat of the sheet. Remove them to a cooling rack and cool. Serve warm or at room temperature. |
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