I think I've finally concocted a recipe for the PERFECT Chocolate Chip Cookie! It's based off of the famous cookies at Levain Bakery in NYC, which are known for being gooey, puffy, chewy, and delicious. I've tweaked this recipe to make it my own, and may never go back to the recipe on the bag of chocolate chips. Sorry, Tollhouse!
Alissa's Chocolate Chip Cookies
(Makes about 20 large cookies)
2 sticks cold butter, cut into cubes
1/2 cup granulated sugar
1 1/2 cups light brown sugar
1 tsp vanilla bean paste (or vanilla extract)
3 cups unbleached, all-purpose flour
1 tsp salt
2 tsp cornstarch
1 1/4 tsp baking powder
1/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup 60% cacao bittersweet chocolate chips (I use Ghirardelli)
1/2 cup chopped walnuts (optional)
1. Preheat oven to 375 degrees.
2. With a mixer, cream together cold butter and sugars. Add eggs, one at a time. Add vanilla and mix until blended.
3. In a separate bowl, mix together all dry ingredients. Add slowly to butter mixture until incorporated. Dough will be very stiff. Stir in chocolate chips and walnuts.
4. Roll dough into balls (about the size of a large scoop of ice cream) and place on baking sheets.
5. Bake for 15-20 minutes (depending on what you're baking on). I used my Pampered Chef stoneware and they took about 20 minutes. Watch them closely. You only want them to be light golden brown on the top and partially undercooked since they cook a little more while cooling. This way they stay nice and chewy, even the next day! Place on cooling racks. Bite into one while warm and enjoy the gooey deliciousness!