Equipment
* optional
Ingredients
Wet Ingredients
- 150 g unsalted butter, melted
- 100 g brown sugar, packed
- 90 g granulated sugar
- 1 egg
- 1 egg yolk
Dry Ingredients
- 150 g bread flour
- 50 g all-purpose flour
- 4 g fine salt
- 1 g baking soda
- 1 g baking powder
Inclusions
- 125 g chocolate chips
Nutrition (per serving)
Method
In the bowl of a stand mixer with the whisk attachment, combine the melted butter, brown sugar, and granulated sugar. Whisk for 3 minutes until the mixture is light.
Add the whole egg and the egg yolk to the butter mixture. Whisk for an additional 6 minutes until the texture is pale and fluffy.
Sift the bread flour, all-purpose flour, salt, baking soda, and baking powder into a separate bowl.
Switch to the paddle attachment. Add the dry ingredients and chocolate chips to the mixer. Mix on low speed until a homogeneous, slightly wet dough forms.
Chill the dough in the refrigerator for at least 1 hour until firm. You may scoop it into a bowl or roll it into a parchment paper log for slicing.
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
Scoop or slice the chilled dough into portions. Place them on the baking sheet, leaving 5 cm (2 inches) of space between each cookie.
Bake for 12 to 15 minutes. Remove when the edges are golden brown but the centers remain soft.
Chef's Notes
- Melting the butter and aerating it with sugar is key to the cookie's chewy texture. Don't skip the extended whisking times for the wet ingredients.
- The blend of bread flour and all-purpose flour provides a good balance of chewiness and tenderness. Bread flour's higher protein content contributes to a more substantial structure.
- Chilling the dough is crucial. It allows the fats to solidify, preventing excessive spread during baking and intensifying the flavors.
- For perfectly uniform cookies, consider weighing your dough portions. If slicing from a log, ensure the log is firm enough to cut cleanly.
- Underbaking slightly is the secret to a chewy center. The cookies will continue to cook on the hot baking sheet after removal from the oven.
Storage
Refrigerator: 7 days — Store in an airtight container.
Freezer: 3 months — Freeze baked cookies or raw dough balls.
Reheating: Warm in oven at 150°C (300°F) for 5 minutes.
