Chocolate Chip Cookies
Yield: 16 Cookies Prep Time: 15 minutes Total Time: 1 hour 35 minutes
Ingredients
310 g (2 Cup + 1 Tbsp) All-Purpose Flour
1 tsp (5 g) Baking Soda
1 tsp (8 g) Kosher Salt
250 g (18 Tbsp or 1⅛ Cup) Unsalted Butter, Room Temperature
108 g (½ Cup) Granulated Sugar
237 g (1 Cup) Light Brown Sugar
1 tsp (5 ml) Vanilla Extract
2 Large Eggs
135 g (¾ Cup) Semi Sweet Chocolate - about 40% cacao, Chopped
135 g (¾ Cup) Dark Chocolate - about 70% cacao, Chopped
Optional - Flaky Salt
Recipe
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a mixer bowl fitted with a paddle attachment, cream the sugar, brown sugar, and butter until pale in color and fluffy.
Turn down the speed and add in the vanilla. Then add in the eggs one at a time letting them each fully incorporate into the dough.
Laila’s Tip: If adding food dye, add it in at this step! Adding it in at a later step will run the risk of over mixing the dough.
Slowly add in the dry ingredients by pouring in ⅓ of it into the dough at a time and letting it fully incorporate. Stop mixing once no dry spots remain.
Fold in the chocolate using a rubber spatula.
Scoop the dough into balls. Dough balls should be about 5 Tbsp each.
Laila’s Tip: For the dough balls, you can use a 6cm Cookie Scoop to make it easier to portion. This is around the same size as a ⅓ cup Cookie Scoop.
Place the dough balls on a piece of parchment paper close together. Chill in the fridge for at least 1 hour.
Preheat the oven to 177°C (350°F) and line a cookie sheet with parchment paper.
Evenly place the dough balls on a cookie sheet lined with parchment paper. Keep the cookies about 5 cm (2 in) apart from each other.
Bake for 15-17 minutes or until fully browned. Edges are expected to brown more than the middle. Top with flaky salt and serve.
Serving: Best served warm with flaky salt.
Storage: Store in a sealed container in a dark room temperature area like the pantry for 1 week. Let cookies fully cool before placing them in a container.
Pairing: Best paired with a glass of cold milk.