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 Photo by John O’Donnell
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Sherry Blockinger of sherry b dessert studio (Chappaqua) makes some serious stuff-your-face cookies—trust me, I tried almost all of them. Slightly crisp around the edges and soft in the middle, her chocolate chip cookies are just as irresistible days after you pull them from the oven. At the bakery, she uses chopped Belgian chocolate; for ease, you can use chips (Ghirardelli 60% cacao bittersweet work fine).
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 sticks unsalted butter, cold and cut into cubes
• 1 cup dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 Tbsp pure vanilla extract
• 2 1/4 cups chocolate chips (chopped Belgian chocolate or Ghirardelli 60% cacao bittersweet)
Preheat the oven to 350°F.
In a medium sized bowl combine flour, baking powder, baking soda, and salt. Mix well and set aside.
Place the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment and mix to combine. Add eggs and vanilla and mix until fully incorporated, scraping the bowl once or twice as you go. Add dry ingredients and mix to blend. Add chocolate chips and mix, on low, just until evenly distributed.
Scoop 2-ounce balls of cookie dough and place 2 inches apart on a cookie sheet, fitting 6 cookies per sheet. Bake 20 to 25 minutes, until puffed in the middle and golden brown at the edges. If you like a puffed up cookie, leave as is. If you like a flatter cookie, press gently with a square of parchment or wax paper. Cool and eat.
