Chocolate Chip Cookies
by Jessica Louise
Makes 30 cookies.
Ingredients
6 oz. butter (or 3/4 cup or 1 1/2 sticks)
3.5 oz. granulated sugar (or 1/2 cup)
5.25 oz. brown sugar (or approx. 3/4 cup)
10 oz. all-purpose flour (or approx. 2 cups)
1/2 tsp. baking soda
1 tsp. salt*
1 egg
1 egg yolk**
1 tbsp. vanilla
6 oz. chocolate chips (half a bag)***
*I use non-iodized, fine sea salt.
**Approximately 2.35 oz. of egg, total.
***Quality matters. A lot. I use Ghirardelli semi-sweet or 60%.
Steps
- Put the butter in a pan to brown. For tips, try this or this.
- Keeping an eye on the butter, combine the sugars in a large mixing bowl. Once the butter is browned, pour it into the sugars and stir to combine.
- In a separate, medium mixing bowl, combine the flour, baking soda, and salt. Set aside.
- Once the sugar and butter mixture is no longer hot to the touch (warm is OK), add the egg, egg yolk, and vanilla. Stir well to combine.
- Add the flour mixture to the sugar-butter-egg mixture and stir well to incorporate all the flour.
- Add the chocolate chips and knead with your hands in the bowl to evenly distribute the chips throughout the batter. It will seem like the chocolate chips don't want to stick in the batter, but that's OK.
- Heat the oven to 350° F. Put the dough in the freezer while the oven heats up. Now is a good time to clean up.
- Once the oven is heated, portion the dough (using a #40 portioner, or a tablespoon, generously rounded) onto parchment-lined baking sheets. You should be able to fit 15 cookies on a standard half-sheet pan.
- Bake for 12 minutes, turning the baking sheet half-way through. Remove from the oven when the edges have just started to brown, let them rest on the sheet for a minute, and transfer to a wire rack to cool.
- Once cool, store in an open plastic zip bag or in a glass or plastic container with the lid only resting lightly on top. You don't want to leave them completely exposed to the air, but having them in an air-tight container ruins the texture, too.
