Name: Chocolate Chip Cookies
Ingredients: 2 1&frasl;4 cups (511 g) unsalted butter; 2 1&frasl;4 cups (551 g) packed brown sugar; 1 1&frasl;2 cup (300 g) white granulated sugar; 2 Tbsp (30 g) vanilla extract; 3 (153 g) large eggs; 3 large egg yolks; 6 cups (750 g) all-purpose flour; 1 1&frasl;2 tsp (10 g) baking soda; 1 1&frasl;2 tsp (9 g) salt; 3 to 6 cups (540 g to 1.08 kg) Chipits chocolate chips

Chocolate Chip Cookies (x3 scale)

Basic recipe for everyone's favourite cookie

Makes 72 cookies

Delicious, chewy chocolate chip cookies. Use a wooden spoon to mix the cookie dough together. A mixer incorporates more air into the dough, which will give the cookies a cake-like texture. Instead of using regular table salt, you can use a more flavourful salt like fleur de sel.

Preheat the oven to 325°F.

2 ¹⁄₄ cups (511 g) unsalted butter
2 ¹⁄₄ cups (551 g) packed brown sugar
1 ¹⁄₂ cup (300 g) white granulated sugar

2 ¹⁄₄ cups (511 g) unsalted butter
2 ¹⁄₄ cups (551 g) packed brown sugar
1 ¹⁄₂ cup (300 g) white granulated sugar

Melt butter and allow to cool to room temperature. Using a large bowl, cream together the butter, brown sugar and white sugar on high speed. Note: For cookies with a chewier texture, melt the butter and let cool slightly. For a less chewy texture, just use room temperature butter.

2 Tbsp (30 g) vanilla extract
3 (153 g) large eggs
3 large egg yolks

2 Tbsp (30 g) vanilla extract
3 (153 g) large eggs
3 large egg yolks

Next, add the vanilla extract, egg, and egg yolk and beat until smooth.

6 cups (750 g) all-purpose flour
1 ¹⁄₂ tsp (10 g) baking soda
1 ¹⁄₂ tsp (9 g) salt

6 cups (750 g) all-purpose flour
1 ¹⁄₂ tsp (10 g) baking soda
1 ¹⁄₂ tsp (9 g) salt

Sift the flour and baking soda together. Stir in the salt. Add the dry ingredients to the wet and mix on low until everything is incorporated.

3 to 6 cups (540 g to 1.08 kg) Chipits chocolate chips

3 to 6 cups (540 g to 1.08 kg) Chipits chocolate chips

Fold in the chocolate chips.

Line a baking tray with parchment paper or spray with non-stick spray. Form equal size rounds of dough and place on baking tray. Make sure to leave enough space between each cookie as they will spread out a bit as they bake. Refrigerate for fifteen minutes before baking. Bake the cookies for 13 to 15 minutes or until the edges turn a light golden colour. Once done, cool for a few minutes before transferring to a cooling rack. Allow to cool completely before serving.

Sources:

Rouxbe

Images:

Chocolate Chip Cookies

Dave's Recipes

Chocolate Chip Cookies (x3 scale)