Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies
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Because everyone needs a go-to chocolate chip cookie recipe...

Don't pass this one by. Pin it, print it, bookmark it. Do whatever's necessary to remember this recipe next time you have an occasion (like say, a Tuesday) for chocolate chip cookies. Part of the success of this recipe is due to the measurements by weight. If you’ve yet to experiment with baking this way, I highly recommend it. It's actually MUCH easier and it forces you to do a little Mis En Place (otherwise known as "prep") which ensures a better end product. Trust me, I'm the QUEEN of impatient baking and I can tell you this is the answer to all of your baked good flops. If you don't already have a kitchen scale (like for your coffee maybe?) I've linked one for you below. Anyone who bakes somewhat regularly should have one. 

I've adapted this recipe from my friend Thalia Ho over at Butter & Brioche. I've made a few tweaks here and there but the recipe is really hers. If you don't follow Thalia and you enjoy baking, you must check out her blog or Instagram. She's incredible. Her photography alone is worth following along. 

Substitutions

I can't really think of one. This recipe is meant to be a classic.

Okay there is one. You could follow Thalia's original recipe and use brown sugar instead of coconut sugar. They are totally interchangeable, IMO.

Some things to note.

The deflating cookie technique. You'll see in the instructions that just about half way through cooking you should bang the cookie sheet down on the oven rack. This doesn't have to happen, but it helps create pools of chocolate that stretch into each bite of the cookie. I really like the end product that this step creates and recommend you give it a try. 

Room temp butter + eggs. Don't skip this step. It's really important for end product texture. For the butter, I like to cube it, weigh it, and set it aside for the day. If you don't have the time and have to pop it in the microwave, go in 10 second increments and absolutely no longer. You don't want the fat to separate even in the slightest. For the eggs, if you forgot to pull them out with the butter, place them in warm water, changing it once or twice, and they'll come up to temperature pretty quickly. 

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Classic Chocolate Chip Cookies
Recipe adapted from Thalia of Butter & Brioche http://www.butterandbrioche.com/classic-chocolate-chip-cookies/
Ingredients
  • 355 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 250 g unsalted butter, cubed and at room temperature
  • 175 g granulated sugar
  • 125 g coconut sugar or light brown sugar
  • 2 eggs, at room temperature
  • 1 tbsp vanilla extract
  • 400 g dark chocolate chips, 60% or higher
  • flaked salt, for sprinkling
Instructions
In a medium sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set the mixture aside.In the bowl of a standing mixer, beat together the butter, granulated sugar and coconut sugar on medium speed, until light and fluffy, about 5 minutes. Pause as needed to scrape down the bottom and sides of the bowl to ensure thorough mixing.3. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla bean extract and beat for a further minute, until well combined. 4. Set the mixer speed to medium-low and add in half the dry ingredients. Beat until roughly combined, then, add in the remainder of the dry ingredients. Beat for a further 30 seconds, or until just combined. Add in the chocolate chips and beat until evenly combined. 5. Remove the bowl from the stand mixer and cover it in a thin layer of plastic wrap. Set the bowl in the refrigerator to chill for about 30 minutes.6. Meanwhile, pre-heat the oven to 350 degrees. Line baking sheets with non-stick parchment paper. 7. Remove the dough bowl from the refrigerator. Using a small cookie scoop or a generous tablespoon as a measure, scoop out as many cookie balls as possible from the dough. Arrange the dough balls evenly amongst the sheets, then sprinkle over a little of the flaked salt. You should be able to fit about 8 dough balls per sheet, depending upon size. If you have some dough-balls left-over, either set them aside in the refrigerator to chill whilst the other cookies bake, or seal and store them in the freezer, to bake off later.8. Bake, for 9 to 11 minutes. I used Thalia's method a used little force to tap the baking sheet against the oven rack, so that the cookies de-flate slightly. Close the oven door and let the cookies bake and inflate again, for a further 30 seconds. Again, repeat the raising and tapping process above for a total of 3 times. The cookies should be golden, crisp around the edges and the middles should be just set with chocolate puddles throughout. Remove from the oven and let the cookies cool on their baking trays for 10 minutes, before carefully transferring them to a wire rack to further cool slightly, before serving.
Details
Prep time: Cook time: Total time: Yield: 2 dozen
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