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The Best Chocolate Chip Cookies You’ll Ever Make (Bakery-Quality) | Epicurious 101

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In this edition of Epicurious 101, professional chef Lish Steiling demonstrates how to make the best chocolate chip cookies at home.

00:00 Intro
00:43 Making the Dough
05:41 Baking the Cookies

Lish's Chocolate Chip Cookies

Yield: makes 9 cookies

Ingredients:
3 cups (385g) bread flour, scooped and leveled
1 teaspoon (3g) baking powder
1/2 teaspoon (3g) baking soda
1 teaspoon (4g) kosher salt, such as diamond crystal
8 ounces (226g) unsalted butter, chilled and cubed
1 cup (200g) packed light brown sugar
3/4 cup (145g) granulated sugar
2 large eggs, chilled 131g in the shell
2 teaspoon (10g) pure vanilla extract
1 cup (145g) roughly chopped bittersweet chocolate, such as Guittard
1 cup (145g) roughly chopped semisweet chocolate, such as Guittard

Special equipment needed:
A scale

Preparation:
1.In a large bowl, whisk together the bread flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed until it is starting to break apart, about 30 seconds. The goal is not to cream the butter but rather, smear it. Add the brown sugar and the granulated sugar. Mix just until incorporated but still crumbly. Add the eggs and the vanilla. Mix on medium low speed until the mixture looks slightly separated, about 30 seconds. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. There may still be some streaks of butter visible. Turn off the machine and fold in the two chopped chocolates by hand using a rubber spatula.

Drop the dough into heaping 1/2 cup mounds (about 120g/ball) onto 2 parchment lined sheet trays. Don’t use a scoop. The roughness gives them character. You should end up with 11 cookies so divide the dough accordingly. Place the trays in the freezer and freeze for 1 hour.

Preheat the oven to 375 degrees F. Adjust a rack to the middle of the oven.

Place the trays, one at a time, directly from the freezer to the oven and bake for about 19 to 22 minutes rotating the tray halfway through. The cookies should still be slightly underbaked in the middle but golden brown around the edges. Remove from the oven and smack the tray on the counter. Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack. Repeat with the remaining tray of cookies.

Prep Time: 1 hour and 30 minutes mostly unattended
Cook Time: 40 minutes
Yield: 9 cookies


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Category
Food
Tags
baking, baking tips, best chocolate chip cookie recipe
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