Jenn Segal @ Once Upon A Chef solved a problem I'd been frustrated w/ re Choc Chip Cookies==>
I much prefer puffy chocolate chip cookies so to achieve that I've typically substituted half Crisco (either regular or butter-flavored Crisco) for the amount of butter called for in my cookie recipe. In Jenn's recipe she specified using King Arthur All-purpose flour instead of other brands because the gluten level is higher in KAF. I immediately stirred up a batch using her recipe, and she was right on the money! You have the flavor of using total butter, but your cookies do NOT FLATTEN OUT as they bake. Eureka! (I immediately sat down and wrote Jenn a thank-you note!)
CHOCOLATE CHUNK COOKIES by Jenn Segal
Tender, puffy, and fudgy with perfectly crisp edges — these chocolate chunk cookies taste better than Toll House and are more reliable.
Servings: About 3 dozen cookies
Prep Time: 15 Minutes
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
3/4 cup packed dark brown sugar (fine to substitute light)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups all purpose flour, spooned and leveled (preferably King Arthur flour - see note)
6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
2 oz milk chocolate, best quality such as Ghirardelli, finely chopped
Instructions
In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (Jenn uses a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
Note: If time allows, let the dough rest in the fridge overnight - the flavor improves. If you're impatient to even wait a few hours for the dough to firm up in the fridge, you can form the dough into balls on the baking sheet and chill in the fridge until firm, about 30 minutes.
Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
https://www.onceuponachef.com/recipes/chocolate-chunk-cookies.html
