I think that every baker has a favorite chocolate chip cookie recipe. Most basic recipes are really very similar and pretty simple. With all simple recipes it comes down to getting the method just right and using the best ingredients (like good chocolate). My husband is a chocolate chip cookie aficionado, and I make these cookies more than any other. I like that they can stand up to the addition of whole grain flour. Of course they are good made with chocolate chips, but they are even better made with broken up dark chocolate bars. The chocolate will melt through the cookie as it bakes and really adds to the overall flavor. I recommend under baking these just slightly so they are a little chewy in the middle and still crisp on the bottom.
Chocolate Chip Cookies
adapted from Tyler Florence’s Big Fat Chocolate Chip Cookies
1 1/2 cups all-purpose flour
1 cup white whole wheat flour (King Arthur brand)
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed dark brown sugar
2 tsp pure vanilla extract
1/4 tsp almond extract (optional)
2 large eggs
1 (8-ounce) block dark semi-sweet chocolate coarsely chopped or 1 scant cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flours, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks or chips using the spatula.
Use about 1 tablespoon of dough per cookie. Press down the tops of the dough slightly and bake until the cookies are light brown, about 15 minutes. Watch cookies closely to prevent overcooking. Remove from pan and allow to cool on a rack.