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Home Baker's Texas Best Chocolate Chunk Cookies

May 10, 2018

 

 

The All-American Chocolate Chip Cookie

Every now and then we come across recipes in the test kitchen that we use for years on end. This chocolate chip cookie recipe is one of them. Our pastry chef has used it in restaurants and bakeries for the last 25 years with rave reviews. You’ll soon see why.

 

What Makes This Recipe Special?

There are a few things that make this recipe unique and give these chocolate chip cookies a fudgy texture and excellent chew. The use of 100% brown sugar is the first factor. Brown sugar gives them a caramel note and the molasses in brown sugar absorbs moisture from the air, helping keep the cookies moist. We slightly melt the butter. This step adds to the caramel-like texture as well.  We also add the vanilla in the early stages of mixing, this allows the fat to fully absorb the flavor and enhances the richness of the vanilla in the cookies.

 

The type of flour you use is also very important.  The protein content of Panhandle Milling’s All-Purpose Flour is ideal for cookies and pastries. The flour gives cookies just the right amount of body and holding power, without causing them to be tough.  At the end of the recipe, we’ve shared some of our favorite bakeshop chocolate chip cookie variations as well as some tips for freezing cookie dough to bake later. 

 

Texas Best Chocolate Chip Cookies

 

1 cup unsalted butter, slightly melted

2 cups dark brown sugar, packed

2 tsp high quality vanilla

2 eggs

3 ¼ cups Panhandle Milling Organic All-Purpose Flour

½ tsp. salt

2 tsp.  baking powder

12 oz.  semi-sweet chocolate chips

4 oz.  Milk chocolate chunks

 

Directions:  Preheat oven to 350°.

Cream butter, sugar, and vanilla until very smooth, about 2 minutes. Add the eggs one at a time and mix well between additions. Add the flour, salt and baking powder and mix 1-2 minutes, just until combined. Fold in the chocolate chips and chunks.​

 

Scoop by rounded Tablespoon onto ungreased cookie sheet or cookie sheet lined with parchment paper about 2 inches apart.

 

Bake 10-13 minutes and allow to cool on the baking sheet 5 minutes before transferring to a cooling rack.

​​

 

Frozen Cookie Dough

 

Form into balls using cookie scooper and freeze on nonstick parchment lined baking sheet. Freeze solid, about an hour. Dump the cookie dough balls into a gallon sized freezer bag and store in the freezer.  To bake, pull from freezer desired amount of cookie dough balls.  Place them on a parchment lined baking sheet 2 inches apart. Bake from frozen at 375° for 15 minutes, or