Want a great way to have some delicious family fun? Make chocolate chip cookies together! In addition to sharing their special recipe, Holland America also has a few hints to help you create your own masterpiece:
- Turn any chocolate discs that are poking up from the dough horizontally so that they melt evenly into the cookie.
- If you want your cookies to have a cake-like texture, replace one of the eggs with two egg yolks.
- Get creative! Add your favorite nuts, raisins or other sweet dried fruits for a personal flavor.
- 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks (1 ¼ cups) unsalted butter, softened
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate discs or féves, at least 60 percent cacao content
- Flaky sea salt, like Maldon
HOW TO MAKE:
- Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
- In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
- Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Stir in chocolate pieces without breaking them.
- Press plastic wrap against dough and chill in the refrigerator for 24-72 hours. Dough can be used all at once, or in batches.
- To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with remaining dough.
- Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further. Best eaten warm.