The Chocolate Chip Cookie

Name: The Chocolate Chip Cookie
Yield: 3 dozen
Cuisine: American
Ingredients: 2 1/2 cups (350 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt plus a pinch to sprinkle before baking; 1 cup (8 ounces/225 g) unsalted butter, at room temperature; 1 cup (215 g) granulated sugar; 3/4 cup (150 g) packed light brown sugar; 1 teaspoon vanilla extract; 2 large eggs, at room temperature; 8-12 oz. chocolate chips or chunks(less to feature the cookie flavor, more to highlight your chocolate)

Jim Kennedy @jimkmaus

Everyone has one. A chip recipe. I've based mine off Lebovitz. Keller, eat your heart out. Increased the baking soda for increased spread. Inverted the brown sugar/granulated sugar to up the crisp, reduce the cakiness. All in all, deliciousness.

Jim Kennedy @jimkmaus

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Ingredients

3 dozen

2 1/2 cups (350 g)all-purpose flour
1 teaspoonbaking soda
1 teaspoonsalt plus a pinch to sprinkle before baking
1 cup(8 ounces/225 g) unsalted butter, at room temperature
1 cup (215 g)granulated sugar
3/4 cup (150 g)packed light brown sugar
1 teaspoonvanilla extract
2large eggs, at room temperature
8-12 oz.chocolate chips or chunks(less to feature the cookie flavor, more to highlight your chocolate)

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Steps

1

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F.
2

In a small bowl, whisk together the flour, baking soda, and 1 tsp salt.
3

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips/chunks.
4

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
5

Line 2 baking sheets with parchment paper or silicone baking mats.
6

Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the chips crumble out, simply push them back in. Sprinkle a pinch of salt over cookies.
7

Bake, rotating the baking sheets midway through baking (6 minutes) until the cookies are very lightly browned in the centers, about 12 minutes. If you like soft chocolate chip cookies, err on the side of underbaking. Adjust the baking time as needed.