I subscribe to Cookie Madness on my Google reader and according to Anna, this is her number one chocolate chip cookie recipe. Coming from a cookie blog itself, I figured I needed to try it out. They were extremely good! But, I still have a lot of chocolate chip cookie recipes I want to try that have gotten rave reviews (Alton’s The Chewy, the NY Times one and Levain Bakery’s, to name a few). This one is definitely worth making, but as the creator says, it is imperative to chill the dough balls-do not leave this step out! A stand mixer is essential as well (hence the recipe title). When I first looked at the ingredients, I saw 8 oz. butter and automatically thought it said 8 tbsp. So, I went through the whole dough-making process with only one stick of butter- oops. I didn’t realize this until I had mixed everything together and noticed the dough looked quite dry. I rechecked the recipe, and sure enough, saw 8 oz. (i.e., 2 sticks of butter). I scooped out the dough from the Kitchen Aid and quickly beat up another stick of butter, then just added it to the dough and mixed it as little as I could until it was combined. Problem solved, thank goodness!
The Ultimate Stand Mixer Chocolate Chip Cookie
2 1/2 cups unbleached all-purpose flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks!) unsalted butter, cold, cut into pieces
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 2/3 cups chocolate chips (18 oz)
Sift together the flour, baking soda and salt; set side.
Beat cold butter in bowl until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue beating at medium speed for 4-5 minutes.
Meanwhile, beat mix the eggs and vanilla together in a separate (small) bowl or measuring cup and slowly, one tablespoon at a time, add the egg mixture to the cream mixture while the mixer is in motion. This should take another 4-5 minutes.
With mixer on lowest speed or by hand, add dry ingredients. When incorporated, add chocolate chips and stir to mix.
Shape dough into golf ball size balls and arrange on a cookie sheet right next to each other. At this point, you are chilling them not baking them so you don’t have to worry about spacing. Cover dough balls overnight or for 6 hours (I only chilled for 2 hrs). Remove and let warm to room temperature (30 minutes). Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about ¾-inch high. Make edges go straight up and down. Make a slight depression in center with finger.
Bake at 400 degrees, 10 minutes. Edges should be golden brown but center 1-inch pale. Let sit at room temperature 5 minutes before taking off baking pan. Makes about 32 cookies.