courtesy of Brian Emmett

Cakey Chocolate Chip Cookies

These thick, cakey cookies are crowded with two kinds of chocolate for a perfect balance of cookie and chip in every bite.

Cakey Chocolate Chip Cookies

courtesy of Brian Emmett, Winner of the CBS American Baking Competition, July 2013, brianemmettbake.com

Makes: approximately 4 dozen cookies

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

14 tablespoons (1 3/4 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup packed light-brown sugar

1 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 large eggs

1 cup semisweet chocolate chips

1 cup 60% cacao chocolate chips

 

PREHEAT oven to 350°F. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

WITH an ice cream scoop, drop the dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.


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