The Perfect Chocolate Chip Cookie

This recipes come from Martha Stewart and I’d have to agree that they are near perfect. They make a very large cookie which for me, a large cookie is a superior cookie :) Like MS describes these cookies are crispy on the outside and softer in the middle.  I think something that makes them so great is the long time whipping the batter.  I’ve never heard of doing that before with cookie batter.

Makes 24 cookies.

• 3 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 2 teaspoons coarse salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups milk chocolate chips
• 8 ounces semisweet chocolate, chopped

Directions

1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.