So, I went browsing Pinterest looking for a chocolate chip cookie recipe that turned out soft cookies, not crisp cookies. I have used lots of recipes but they always have a crisp cookie. So, I found this one. I almost went by it just due to the ingredient list. But then I found some work arounds that did not require a run to the store and decided to give it a whirl. The original recipe can be found here –> Chocolate Chip Cookies.
So let’s get started with this massive ingredient list.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour *
1 2/3 cups (8 1/2 ounces) bread flour *
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (8 ounces) granulated sugar
1 1/4 cups (10 ounces) light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips (original recipe calls for chopped dark chocolate)
OK, seriously don’t freak out, let’s talk about flour. I started with Google to find out decent ways to substitute bread flour. I found a website called The Balance and found a quick easy substitute, and a little education about, for bread flour. That same website had a quick and easy substitute for cake flour as well. So, now that we have a better grasp on our ingredients let’s get cooking!
Sift flours, baking soda, baking powder and salt into a bowl and set aside. I don’t have a sifter so it was just a mix really well and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Reduce speed and add eggs and vanilla. Again, I don’t have a good mixer with a paddle attachment so I just did what I do best, go with what I got and make it work. With me so far?