I’ve been in the mood for some chocolate for a while now and this recipe I found on Pinterest has been beckoning me for weeks. The gooey-chocolatey-goodness has even been visiting me in my sleep so I decided to finally give it a try.
Here’s a pic of my original inspiration found on A Tender Crumb:
I should preface this post by disclosing that I have never made chocolate chip cookies from scratch before. ALL previous cookie attempts have been sourced through my good friends Nestle Toll House and Pillsbury. That being said, while I am no expert, I do have a few comments. I’ll share the recipe exactly as I made it, but here are some suggestions if you decide to make them yourself:
- The original recipe called for an electric mixer with a paddle attachment to cream the butter and sugar together. I don’t own an electric mixer (sorry, KitchenAid!) and had to borrow my friend’s circa-1990 mixer. Needless to say, it did not have a paddle attachment and I used some squiggly things to “cream it together”. As more ingredients were added, I found it easier to just use my hands.
- This recipe requires 2 lbs of chocolate. You could probably get away with just one. The Baker’s chocolate I bought was $2.99 for a ½ pound. That’s $12 just for chocolate! Not needed for my next time around, I assure you!
Ok, time to get started!
Here’s all the ingredients you’re gonna need (I know you’re digging the 1990’s mixer…HA!):
Nice squiggly things, huh?
When you’ve added all the ingredients, your batter should look something like this:
Ball those babies up and it’ll look something like this:
Fresh outta the oven!
Bad lighting, I know, but here’s what they look like fresh:
Grab yourself a glass of milk…
Not the best cookies I’ve ever had, but they really are good. And this recipe makes A LOT! Now if only I could get my hands on Potbelly’s Oatmeal Chocolate Chip Cookie recipe…
- 1 Pound unsalted butter
- 1¾ Cups granulated sugar
- 2¼ Cups packed dark-brown sugar
- 4 large eggs
- 3 Cups plus 2 Tbsp cake flour
- 3 Cups bread flour
- 1 Tsp Salt
- 2 Tsp baking powder
- 2 Tsp baking soda
- 1 Tbsp pure vanilla extract
- 2 Pounds semi-sweet chocolate, coarsely chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a large bowl, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Add both flours, salt, baking powder, baking soda, vanilla and chocolate; mix well until completely combined.
- Using a tablespoon or other large spoon, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned 15 minutes (for smaller cookies), or 20 minutes (for larger cookies).
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.