‘Tis the Season for sharing! Sharing sweet moments together, and sharing sweet things too! Who doesn’t love chocolate chip cookies?! Why not schedule some down time this holiday season to bake a batch or 10 of these scrumptious cookies? They can be used for holiday goodie bags, or just to have sweet treats on hand to enjoy with friends and family?
Thierry Isambert’s Chocolate Chip cookies are always a favorite, so we decided to share the recipe. There are two secrets to making these: VALRHONA CHOCOLATE and letting the dough chill in the fridge for AT LEAST 24 hours. Allowing the dough to chill means the dry ingredients really soak up the wet ones resulting in a firmer dough and rich, flavorful, chewy cookies.
The dough ages well in the fridge and can stay there for up to 72 hours, which is great for the holiday season because you can always keep it handy and whip up a batch of fresh cookies when lucky guests stop by!
We like to use VALRHONA CHOCOLATE CHIPS, but you can also chop up a slab of VALRHONA CHOCOLATE for more of a chocolate chunk cookie. Once you have mastered this recipe, feel free to experiment with adding other fillings like white chocolate and macademia nuts.
TIP: Do not overcook! You definitely want them to be soft and chewy
GIANT CHOCOLATE CHIP COOKIES RECIPE!
- 1 2/3 Cups Cake Flour
- 1 2/3 Cups Bread Flour
- 1 1/4 Teaspoons Baking Soda
- 1 1/2 Teaspoons Baking Powder
- 1 1/2 Teaspoons Coarse Salt
- 2 1/2 Sticks Unsalted Butter
- 1 1/4 Cups Light Brown Sugar
- 1 1/8 Cups (8oz) Granulated Sugar
- 2 Large Eggs
- 2 Teaspoons Natural Vanilla Extract
- 1 1/4 Pounds Valrhona Chocolate Chips
Sift the flours, baking soda, baking powder + salt into a mixing bowl. Set aside.
Use a mixer with a paddle to cream the butter and sugars together until they are a light texture (5 minutes.) Add eggs one by one, mixing after each egg, then stir in the vanilla. Reduce mixer speed to low, then add dry ingredients, mix until combined ( 5-10 seconds.) Add the chocolate chips without breaking them, then press plastic wrap onto dough and refrigerate for at least 24 hours. Dough may then be broken off and baked in batches. The dough keeps in the fridge up to 72 hours.
When your dough has been in the fridge for the recommended time and you are ready to serve up some deliciousness, preheat oven to 350 degrees. Use a nonstick baking mat or line a baking sheet with parchment paper.
Place 6 3 1/2 oz mounds of cookie dough onto the baking sheet (golf ball size or slightly larger.) Bake the cookies until they are golden brown but still soft, approximately 18-20 minutes (some people prefer 14 - 20 minutes for an extra soft cookie!) Allow cookies to cool before enjoying with your favorite tea-time/snack-time beverage!