Chewy chocolate chip cookies
Preppy Kitchen · ♥ 15.2K likes · 848.7K views · 8 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g all-purpose flour
- 1 cup bread flour
- ¾ tsp baking soda
- ¾ tsp salt
Whisk the flour, baking soda and salt together in a large bowl and set aside.
- 226 g unsalted butter
- 165 g light brown sugar
- 100 g granulated sugar
Put the room temperature butter in the mixer with both sugars.
Getting the butter to room temperature
- 2 tbsp cornstarch
- browned butter
Beat on medium about five minutes until light and fluffy, scraping the bowl at least once.
- 1 tbsp vanilla extract
- 1 whole egg
Add the vanilla extract and the room temperature egg and mix until just combined, then scrape the bowl.
Adding vanilla and egg
On low, add the flour mixture gradually and stop while it is almost combined and still shaggy with streaks; over mixing gives a tough cookie.
Adding flour without overmixing
- 270 g semi-sweet chocolate chips
Take the paddle off and stir the chocolate chips in by hand until distributed, checking the bottom for powdery bits.
Stirring in chocolate chips by hand
Chill the dough for as little as an hour or up to three days, covered so it does not dry out; chilling hydrates the flour and cuts the spread.
Chilling the dough
- chocolate chips
- flake sea salt
Preheat to 350F and optionally press a few chocolate chips on top and sprinkle with flake sea salt.
Bake 13 to 15 minutes if chilled, or 12 to 14 if not; the lower time gives a gooier, slightly underdone cookie.