Oh no, not another chocolate chip cookie recipe. I know, that's probably what you're thinking, right? I'm not going to tout that this is the best ever recipe but I will say that it's a very tried and true recipe. If you're particular about your chocolate chip cookies, wanting them to be thick and chewy, then this recipe is for you.
I prefer to use 60 to 70% chocolate chips. This gives it a good ratio of sweetness and bitterness to the cookie. Take note that I also take 3 oz of the chips or chunks and pulse them in a food processor, enough to break up the chips. If you don't have a food processor, roughly chop the chips using a knife. Wondering why I do this? Well, I like a somewhat-even taste of chocolate to my cookie.
About the flour... feel free to use all-purpose flour. I just find that the bread flour gives the cookie a bit more chewy goodness.
Chocolate Chip Cookies
Adapted from Baking Illustrated
- 10 oz unbleached pastry flour
- 8 oz unbleached bread flour
- 1/2 teaspoon baking soda
- 7 oz dark brown sugar
- 3.5 oz granulated sugar
- 6 oz melted, cooled, unsalted butter
- 1/4 teaspoon sea salt
- 1 large whole egg
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 9 oz 60-70% semi-sweet chocolate chips or chunks (optional: pulse 3 oz in a food processor)
Follow These Directions:
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper, Silpat, or spray them with nonstick cooking spray. (I prefer to bake them one sheet at a time.)
- Whisk the flour and baking soda together in a medium bowl; set aside.
- Using a stand mixer with a paddle attachment, mix the butter, sugars, and salt until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
- Use an ice cream scoop to portion the dough on to prepared baking sheets. I prefer to use a 1 fl-oz or Size 30 scoop. This yields a 3- to 4-bite cookie.
- Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15-18 minutes, rotating the baking sheets front to back halfway through the baking time. Cool the cookies on the sheets.