Chocolate Chip Cookies: Recipe

Based on Bake Joanne Chang’s Mouthwatering Cookies . 

Makes: 1-3 dozen cookies

Serving size: 1-2 cookies

Takes multiple days

• Time requirements:

• ½ to 2 hours preparation time for dough
• In fridge overnight (or longer)
• 10 minutes scooping time
• 15-20 minutes bake time
• 5-10 minutes cool time
• 1 hour - 2 hour 40 minutes + overnight total time

• Cookie ingredients:

• 240 grams of dark chocolate ( about 2 bars EXL size)
• 70 grams of milk chocolate (about 1 bar EXL size)
• 2 sticks of butter, softened, not melted (take it out early for it to soften on the table)
• 150 grams of granulated sugar
• 165 grams of brown sugar
• 160 grams bread flour
• 150 grams all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs (room temp)
• 1 teaspoon vanilla extract

• Utensils:

• Parchment paper
• Oven at 350 Fahrenheit
• Electric Mixer
• 3-4 large Bowls
• 1 small bowl
• Ice cream / cookie scoop (or do it by hand)
• Scale
• Measuring spoons

Steps:

Or watch video

1. Arrange ingredients in front of you
2. Mix together chocolate, flour, salt, and baking soda in a bowl
3. Beat eggs in a bowl and add vanilla
4. Put butter (don’t melt it!) in a bowl. Cream it with a electric mixer.
5. Add sugar, and mix with a electric mixer. Mix until it is creamy and turns to a similar color to heavy cream (“creaming the butter and sugar”)
6. Add egg-vanilla mixture to butter and sugar. Mix with electric mixer
7. Add dry ingredients and mix.
8. Once thoroughly mixed, put in a container and keep in fridge overnight

Next Day:

1. Preheat oven to 350
2. Line baking sheet with parchment paper
3. Scoop out of container, onto baking sheet (with cookie scoop, it will flatten on it’s own, so don’t flatten it.)
4. Put baking sheet in oven
5. Bake for 15-20 minutes or until golden brown (should stay soft, as it will harden while cooling), checking every 5 minutes.
6. Cool for 5-10 minutes.
7. Enjoy fresh now, or later!