Emeril Lagasse’s “Big Chocolate-Chip Cookies”
This is the best recipe for chocolate chip cookies I have ever found – from Emeril Lagasse’s book, There’s a Chef in My Soup! The recipe can also be found at www.emerils.com.
- 1 cup (2 sticks) unsalted butter (I use salted butter), softened at room temperature (If using a stand mixture, butter can be cold)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 teaspoon salt (I use kosher salt)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips (don’t substitute!)
- 1/2 cup white chocolate chips (don’t substitute!)
- Preheat oven to 350-F (I use convection setting).
- Place the butter, salt, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.
- Add the vanilla and egg and mix on medium speed.
- Place a sieve over the mixing bowl (or use a separate bowl) and sift in the flour, baking powder, and baking soda.
- Mix on low speed just until the batter is combined. It will be stiff–don’t over do it!
- Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips (I use a stand blender and just turn it on high speed for a few seconds to incorporate the chips).
- Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet (or weigh them at about 50 grams).
- Repeat with remaining dough, keeping the scoops about 2 inches apart. You should get about 9 cookies on each sheet.
- Bake until golden brown, about 16-18 minutes. Makes 21 cookies.