The day you've all been waiting for has finally arrived. Till now you've had to buy my cookbook to get your hands on its most popular recipe, my "Chocolate Chip Chubbies". Not anymore. Today marks the internet premiere! Make sure to follow the instructions closely, and while you're at it, read my tips and tricks about properly pre-heating your oven.
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!
Champion Chocolate Chip Chubbies
Makes 50 cookies
2 1/2 cups unbleached all-purpose flour
2 teaspoons arrowroot starch or cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon salt
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips (12-ounce bag)
In medium bowl, whisk together flour, starch, baking powder, baking soda. In large bowl, using electric mixer, cream butter, salt and both sugars till fluffy, about 3 minutes. Add eggs one at a time, mixing till just incorporated. Mix in vanilla. Add flour mixture in two batches, don’t overmix. With wooden spoon, stir in chocolate chips till evenly distributed.
Wrap dough in plastic and refrigerate overnight. Don't skip this step.
Heat oven to 350°F. Line two baking sheets with parchment paper. Working with hard chilled dough, place hand-rolled 1 1/4-inch diameter balls 1 1/2 inches apart on prepared cookie sheets. Bake two sheets of cookies at a time.
Refrigerate dough between batches. Bake for 9 to 11 minutes and watch closely! Pull cookies out when they have a hint of gold. Transfer carefully to cooling racks, or cool on the sheets if they seem too soft. They will firm up as they cool.
Best if cooled for at least 20 minutes before serving. (Or scarf 'em down right away, I won't judge.) Store tightly covered in a cool place.
Chubbies dough on its way into fridge to "find itself" overnight.