View Large Image Chocolate Chip Cookies Recipe Get ingredients: 170 g (3/4 cups) butter (unsalted, any temperature) 1 egg (50 g) (large, room temperature) 1 egg yolk (16 g) (large, room temperature) 2 g (1/2 tsp) baking powder 2 g (1/2 tsp) baking soda 220 g (1 cup packed) brown sugar (dark) 243 g (1 1/3 cups) chocolate chips (mixed semi-sweet and milk chocolate, ~40-60% cacao) 313 g (2 1/2 cups) flour (all-purpose) 3 g (1/2 tsp) sea salt 100 g (1/2 cup) sugar (white, granulated) 7 g (1/2 tbsp) vanilla extract (pure) stand mixer baking trays mixing bowl (medium, 2 litres) cookie scoop (small, 1/8 cup) spatula whisk parchment paper or silicone mats Melt in the microwave, then set aside and let cool at room temperature: 170 g (3/4 cups) butter Separate 1 egg. Crack an egg over a small bowl. Allow the egg white to pour into the small bowl while keeping the yolk in the egg shell. Optionally, transfer the egg white to an airtight container and store in the fridge to use for another recipe. Transfer the egg yolk to the small bowl and set aside. Place another 1 egg in a bowl of warm water for a few minutes if not already at room temperature. Set aside. Clear some space in the fridge (for chilling the dough on the baking trays later). Line the baking trays with parchment paper or a silicone mat. Set aside. Measure out (and chop if necessary), and set aside: 243 g (1 1/3 cups) chocolate Add to medium mixing bowl: 313 g (2 1/2 cups) flour 2 g (1/2 tsp) baking powder 2 g (1/2 tsp) baking soda 3 g (1/2 tsp) sea salt Whisk until combined (about 30 seconds). Set aside. Add to stand mixer bowl: 220 g (1 cup packed) brown sugar 100 g (1/2 cup) sugar melted butter Attach the paddle to the stand mixer. Mix on low speed until combined (about 1-2 minutes). Add to stand mixer bowl: 1 egg (50 g) 1 egg yolk (16 g) 7 g (1/2 tbsp) vanilla extract Mix on medium speed until smooth (about 30 seconds). Set stand mixer to low speed. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added. Mix on low speed just until the dry ingredients disappear (about 30-60 seconds). Do not over-mix. Add to stand mixer bowl: 243 g (1 1/3 cups) chocolate Mix on low speed until the chocolate is evenly distributed (less than 30 seconds). Do not over-mix. Turn off the stand mixer and remove the bowl. Using a cookie scoop, scoop the dough into balls weighing about 32 g each. Place each ball onto the baking tray. You should be able to fit 12 cookies per 18"x13" half sheet baking tray (3 rows by 4 columns). You should be able to fit 8 cookies per 13"×9" quarter sheet baking tray (2 rows by 4 columns). Optionally, to make the cookies look nicer, press some chocolate chips into the top of each cookie. (Around 6 chips per cookie is ideal.) Optionally, sprinkle the cookies with sea salt. Chill the cookies on the baking trays in the fridge for at least 30 minutes. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Bake for 10-20 minutes (or until the edges have lightly browned). Let cool at room temperature on the baking tray for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
