Johnny Iuzzini's Killer Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Source: adapted from Ambitious Kitchen
Serves: 3 - 4 dozen
Ingredients
  • ½ pound (2 sticks) cold unsalted butter, diced
  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar
  • ¾ tsp. vanilla extract
  • ½ tsp. almond extract
  • 1 large egg
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. ground cinnamon
  • 1 tsp. kosher salt
  • 14 oz. semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
  2. Put the butter, granulated sugar, and brown sugar into a standing mixer bowl and toss with your fingers until the butter is coated. Attach the bowl and paddle to the mixer and beat the butter and sugar on medium-low speed until a thick paste forms with no visible butter lumps.
  3. Add the vanilla and almond extracts and mix well. With the motor on low speed, add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.
  4. Meanwhile, in a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon; sprinkle the kosher salt on top. With a mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined; removed the bowl from the mixer and fold the chocolate into the dough by hand.
  5. Using a small ½ ounce ice cream scoop, scoop level balls of dough and arrange them around 2 inches apart on the lined cookie sheets.
  6. Bake for 12-13 minutes, rotating the pans once, until just set and bottoms are beginning to brown. Cool for 10 minutes on the pans before transferring to a rack to cool completely.
  7. Store the cookies in an airtight container for up to 3 days.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2014/12/johnny-iuzzinis-killer-chocolate-chip-cookies.html