Classic chocolate chip cookies
Servings: 20 30g cookies
Ingredients
- 110 g butter softened at room temperature
- 110 g cassonade (brown sugar) I did 100g
- 100 g granulated sugar I did 90g
- 1 large egg
- 1 tsp vanilla extract
- 225 g flour I used cake flour/ T45
- pinch of salt around 1/4 tsp
- 1 T cornflour
- 1 t baking powder
- 3/4 t baking soda
- 170 g chocolate chips/ chunks reserve 50 g to top the cookies after forming them into balls
Instructions
- Fit stand mixer with paddle attachment. Beat butter and sugar on med-high speed, until the mixture resembles a mousse texture, around 2-3 minutes. Scrape down side of bowl using the paddle attachment as needed.
- Add egg and vanilla extract, beat well to incorporate.
- Mix all the dry ingredients: flour, salt, corn flour, baking powder, baking soda.
- Reduce speed to low and add the dry mixture. Pulse until just incorporated.
- Add the the chocolate chips, holding back around 50g for the topping. At this stage you can fold in gently with a spatula.
- Refrigerate for at least 1 hour, up to 2-3 days.Alternatively can refrigerate until dough is stiff enough to handle without melting, form the dough balls and freeze them.
- Portion out balls of 40-50 g according to preference.
- Preheat oven to 170℃.
- Before baking, add about 5-6 dough balls on a parchment lined baking sheet and top with extra chocolate.
- Bake for 8-12 mins, rotating the over tray at the 7 minute mark. I baked them for around 9 minutes total (40 g pieces).
- Optional: sprinkle with flaky sea salt once out of the oven. Optional: use a biscuit cutter to encourage them to a picture-perfect round shape while they're still soft.
- Transfer to a wire rack to cool completely, or eat while hot and slightly melty.
- Once cooled, stored in airtight container.
Notes
Generally recipe eres on the sweet side, I reduced the sugar to 190g total and it was still a little sweet.
Based on this recipe
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