David Fowle's Chocolate Chip Cookies
A recipe shared with The Raleigh News and Observer by the former owner of The Wilmoor Cafe in downtown Raleigh.
Servings 20 cookies
Cost 5
Ingredients
- 3 cups all-purpose flour, plus another 1 tablespoon (390 grams)
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt, add an extra pinch if using unsalted butter
- 2 sticks unsalted butter, softened (Plugra works well) (228 grams)
- 1 cup granulated sugar (200 grams)
- 1 ¼ cups packed brown sugar, organic light if you have (260 grams)
- 2 teaspoons vanilla extract paste
- 2 large eggs
- 1 pound great quality chocolate chips
Instructions
- Whisk together the flour, baking powder, baking soda and salt. Set side.
- In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and sugar until very lightly and fluffy -- about 5 minutes. Beat in the vanilla.
- Add one egg and beat on medium just until blended, then add second egg and beat just until blended.
- Add the flour mixture and mix on low speed until incorporated. Mix in the chocolate chips.
- Using a quarter cup measure or a large scoop, scoop out 2 ½ oz balls of dough. Arrange on dinner plates if you plan to chill the balls (recommended) or scoop direction onto parchment lined baking sheets.
- Cover the dough balls and chill for 24 hours.
- Preheat oven to 300°F. Have ready two rimmed baking sheets (ungreased). Alternatively, you can bake the cookies at a higher temp like 375F or 350F. I have baked these at all different temperatures in my toaster oven.
- Arrange the cookies at least 3 inches apart on parchment lined baking sheets.
- Bake for 16 to 20 minutes at 300 or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack or if using parchment, just slide the parchment onto the cool counter.