This recipe was obtained from the Star Tribune newspaper February 5, 2015
Eduoard’s Chocolate Chip Cookies
- 3 1/2 cups flour
- 1 1/4 teaspoons find sea salt
- 3/4 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup lightly packed Brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 12 ounces bittersweet chocolate coarsely chopped (or 2 cups chocolate chips)
- 1 1/2 cup almond or hazelnut flour
- In a medium bowl, whisk together flour, salt, baking soda and baking powder.
- In a bowl of an electric mixer on medium high speed, beat butter until creamy, about one minute.
- Add granulated sugar and Brown sugar and beat until light and creamy, about 3 – 4 minutes.
- Add vanilla extract and mix until thoroughly combined. Add eggs, one at a time, mixing for 1 minute after each egg goes and.
- Reduce speed to low and add flour mixture in 4 – 5 additions, mixing only until each addition is just incorporated.
- Add chocolate and almond flour (or hazelnut flour) and mix until just combined. Divide dough in half, wrap each piece in plastic wrap and refrigerate for at least 2 hours (and up to 3 days).
- When ready to bake, preheat oven to 350° and line cookie sheets with parchment paper.
- Scoop dough balls into golf ball sized mounds (about 1 1/2 tablespoons) onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8 minutes and then, using a clean metal spatula, gently pressed each mound down just a little; rotate cookie sheets and bake until cookies are pale browned, about 7 – 8 minutes., (They’ll still be slightly soft in the center, but that’s fine – they’ll firm up as they cool.)
- Remove from oven and cool 2 minutes, then transfer cookies to a wire rack cool completely. We use the Surpahs 3 Tier Stainless Steel Cooling Racks Click Here
To safely handle hot pans we use KitchenReady Oven Gloves Click Here