You have a chocolate chip cookie recipe that’s your favorite, right? The kind that you bake over and over again because it never fails you, or perhaps if you’re like me, because it made your boyfriend fall in love with you.
Well, I’ve found another chocolate chip cookie recipe that won me over and I’m so delighted to share it with you all!
Have you heard of Johnny Iuzzini? He’s a pastry chef, former judge of Top Chef Desserts and a cookbook author of Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking. Johnny sent me Sugar Rush a few months ago to check out and last week I was finally able to page through it. Immediately, my eyes jumped to the cookie section and to my delight, Johnny had crafted his own beautiful killer chocolate chip cookies. Oh J, you’re good.
Initially the recipe intrigued me because it used cake flour, baking powder, a touch of cinnamon and almond extract. I love when chocolate chip cookie recipes have a unique twist; judging by their gorgeous appearance in his book, I knew they had to be baked immediately. And of course because Tony was requesting something sweet.
So, how were the cookies? Absolutely delightful, fabulous and everything you could want in a bakery style cookie. While I love my own chocolate chip cookie recipe, I absolutely adore how Johnny’s cookies crisped up along the edges and stayed soft in the middle. The very slight almond extract flavor was perfect with the puddles of sweet chocolate chunks and bits of salt. And the cake flour in there? Genius. The tender crumb and crackly tops are everything you could ever want in a cookie.
I made just a few modifications, which I have listed below next to the ingredients. I didn’t have kosher salt for the dough or Maldon sea salt for sprinkling on each cookie, so I subbed regular salt and coarse sea salt instead. They turned out wonderful. Next time I’m going to try using the Maldon Smoked Sea Salt.
As an added bonus and since it’s the holiday season, I’ll be giving away 1 copy of Johnny’s new cookbook Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking. Super exciting stuff because like I said, this book is such a wonderful resource — particularly if you’re looking to advance your baking skills or experiment with different techniques.
More delicious cookie recipes you’ll love:
Johnny Iuzzini's Killer Chocolate Chip Cookies
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 1 cup granulated sugar
- 1 cup (packed) light brown sugar (I used dark brown sugar)
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2 large egg yolks
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt (I used 1/4 teaspoon regular salt)
- 14 ounces bittersweet chocolate (70% cacao), coarsely chopped
- Maldon sea salt, for garnish (I used coarse sea salt)
Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
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. 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.
Meanwhile, in a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon; sprinkle the kosher salt over the top.
With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined; remove the bowl from the mixer and fold the chocolate into the dough by hand.
Using a small 1/2 ounce ice cream scoop, (I used a small cookie scoop), scoop level balls of dough and arrange them around 2 inches apart on the lined cookie sheets.
*Use the bottom of a glass to flatten the dough balls slightly (note: I skipped this part and left them as dough balls, no flattening)
Sprinkle a little Maldon salt over each cookie. Bake for 12-13 minutes, rotating the pans once, until just set and bottoms are beginning to brown. Note: I left my cookies in for 12 minutes and they were perfect.
Cool for 10 minutes on the pans before transferring to a rack to cool completely.
Store the cookies in an airtight container for up to 3 days. Makes 3-4 dozen cookies, depending on size of your dough balls.
Recipe reprinted with permission from Johnny Iuzzini.