DISCLAIMER: This recipe was adapted from The Professional Pastry Chef: Fundamentals of Baking & Pastry, by Bo Friberg. HLPERRY is not responsible for the outcome of any recipe. You may not always achieve the results desired due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients.
Perfect chocolate chip cookies should be slightly underbaked so they stay soft and chewy on the inside, and lightly cripsy on the outside. You can add chopped walnuts to these if you are so inclined - I left them out because my husband doesn't like them. I discovered this recipe in a pastry chef text book I received as a gift (from an aunt convinced I should get paid for this stuff). The text book is meant to be worked through in a cooking class with demonstrations, so there are not many pictures or visual explanations. I thought putting it into this format could be helpful, because the techniques described worked really well for me. In the past I've ended up with thick, doughy cookies or too-crisp cookies, and these turned out just like they do at your favorite bakery.
Yield: 48 cookies
9 ounces of unsalted butter, room temperature
6 ounces of light brown sugar
6 ounces of granulated sugar
1 teaspoon vanilla extract
13 ounces bread flour
1 teaspoon salt
1 teaspoon baking soda
12 ounces of semisweet chocolate chips
WHAT YOU'LL NEED (or what will make your life easier):
hand or stand mixer (dough hooks recommended but not necessary)
large mixing bowl
Step 1: Step One: Cream the butter & sugar
Beat the butter, brown sugar, and granulated sugar together, using the dough hook at medium speed (I've used regular mixer attachments with no problems). Add the eggs and vanilla.