The SGC Chocolate Chip Cookie Recipe
This is the recipe that we use to make our chocolate chip cookies for the Sunday brunch. They are thick cookies with a soft cake like inside and a crunchy outside. The trick for these cookies is 1.) making sure the butter is creamed well 2.) Cake flour 3.) Refrigerating them for at least 2 hours. Its a super simple recipe and the dough can be made in advance since they are better refrigerated!
Chocolate Chip Cookies:
Half pound Salted butter
3 1/2 cups cake flour
2 tsp baking powder
1 tbs vanilla
1 1/4 cups Light brown Sugar
1 Cup white Sugar
1 1/2 cups chocolate chips
2 eggs whole
Baking isn't difficult. One of the things I tell my staff about baking is to read the directions a couple times before starting. I also like to get all my ingredients measured and ready before I start to make sure there are no errors.
I like to I use soft room temperature butter so that it is easy to cream. Mix the flour and the baking powder in small bowl. Beat the butter and the white and brown sugar together for about 5 minutes.
It should start to look very fluffy and light in color.
Then add the vanilla and eggs and beat that for about 30 seconds.
Add the flour mixture and mix just until it is combined. Finally slowly beat in the chocolate chips. You don't want to over mix the flour otherwise the dough will end up tough and your cookies will be dense.
Place in a bowl and refrigerate for up to 24 hours.
Grease a non stick cookie sheet and bake at 350 degrees for about 8-10 minutes, or just until the edges of the cookies turn golden brown.