Guess what? It’s National Chocolate Chip day today and we are all about celebrating food-related holidays. To kick off your day the right way, we thought we’d share the recipe for Mal-Pals!! These delicious cookies got their start when one of our employees brought a batch to the office. Word traveled fast through Upward Projects, and after a while people were requesting the salted chocolate chip cookies a little more often than Mal could produce them. So, she handed the recipe over to the geniuses at Churn and, in turn, shared her treats with all of you! Today, we’re going to teach you how to make your own Mal-Pals!!!
What you’ll need:
- 2 cups minus 2 Tbsp. cake flour (8 1/2 oz)
- 1 2/3 cups bread flour (8 1/2 oz)
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
- 1 ¼ cups (10 oz.) light brown sugar
- 1 cup plus 2 Tbsp. (8 oz.) granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
- Sea salt or kosher salt for garnishing
How to make it:
- Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
- When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
- Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.