Cookies are close to art forms in our household. We needed to make a batch for a party tonight, and it was the perfect excuse to try out my new grain mill. Although I had several different cookie suggestions in mind (namely, oatmeal chocolate chip!), my son was adamant that chocolate chip was the way to go today. So, chocolate chip it is!
Freshly ground flour from our WonderMill and a tried-and-true recipe from America’s Test Kitchen Family Cookbook made for the perfect cookie combination.
Chocolate Chip Cookie Perfection
Author:
Sarah @ Renaissance Mama
Ingredients
- 3½ c freshly milled flour (I used organic hard white wheat berries)
- ¾ t aluminum-free baking soda
- ½ t sea salt
- 16 TB (2 sticks) butter
- 1¼ c brown sugar
- ½ c organic cane sugar
- 2 large farm-fresh eggs
- 2 large farm-fresh egg yolks
- 1 TB homemade vanilla extract
- 1 bag semi-sweet chocolate chips (12 oz)
Instructions
- Adjust the oven racks to the upper-and lower middle position and heat the oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
- Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
- Working with ¼ cup of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2.5 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking.
- Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
My taste-testers approve!
