I've tried dozens of variations on the chocolate chip cookie over the years, and this one is by far the best!
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
Preheat oven to 375 degrees.
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.
Step 2: Step Two: Add Dry Ingredients
Sift the flour, baking soda, and salt together; mix into the batter. Stir in the chocolate chips (and walnuts, if desired). Dough should easily come together and form a ball.
Step 3: Step 3: Divide the Dough
Divide the dough into 3 equal pieces, approximately 1 pound each. Roll each piece into a rope 16 inches long and cut each rope into 16 equal pieces.
I like to line up a tape measure with my rope of dough and mark it at one-inch intervals, then slice.
Step 4: Step Four: Get Ready to Bake!
Place the pieces, cut side up ( you do not need to roll the pieces round), on sheet pans lined with parchment paper. Stagger the cookies so they do not bake together. These cookies end up being 2 1/2 - 3 inches in diameter.
Step 5: Step Five: the Finish Line
Bake the cookies until just done, about 10 minutes. The cookies should still be a bit sticky in the middle and just slightly brown at the edges. In my experience, if you let the tops get too brown, you're going to have a very crunchy cooky once they cool! If that's your jam, so be it, but consider yourself warned :)
I like to move the cookies to a cooling rack after a few minutes, to completely cool. Then, you can store them in an airtight container for a few days (if you have any left).
Enjoy your cookies!
amacdonald10 made it!