BAKERY STYLE CHOCOLATE CHIP COOKIES

I’ve written before about bakery style chocolate chip cookies but it’s an older recipe, one that really needs to be revisited. I’ve been making them ever since the article by David Leite in the New York Times came out and honestly, I’ve tweaked the recipe again and again trying to make them as great a possible. I’m still in love with the original recipe that I posted here years ago, but after teaching two classes at the San Francisco Cooking School on the topic of chocolate chip cookies, as well as teaching two workshops at the Pinterest headquarters at their annual KnitCon on the topic, I figure it was time to revisit the recipe.

If you follow me on Instagram, you might have seen me do some Instagram Stories from Knitcon. If you don’t know what Knitcon, you’re not alone. It’s an internal conference that occurs every year for Pinterest employees and it has nothing to do with knitting. In fact, this year, there wasn’t a single knitting workshop! Instead it’s a two-day conference where employees present topics and workshops on topics that interest them and that have nothing to do with their own work. Session range from how to solve a Rubik’s cube (I really wanted to attend this class but it didn’t work out) to henna tattoos to gr

Ingredients

• 1 1/4 cup unsalted butter 285 g or 2 1/2 sticks, at room temperature
• 1 1/4 cups packed dark brown sugar 275 g
• 1 cup + 2 tablespoon white sugar 225 g
• 1 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• 2 large eggs
• 1 1/2 teaspoon baking powder
• 1 1/4 teaspoon baking soda
• 3 1/2 cups all-purpose unbleached flour 490 g
• 1 1/2 cups chopped 1/4-inch chunk semi-sweet chocolate 225 g
• 1 1/2 cups chopped 1/4-inch chunk bittersweet chocolate 225 g
• Flaky salt for sprinkling on top like Maldon or Sel Gris

Instructions

1. Place the butter, both sugars, salt and vanilla in a bowl. Cream together with a hand mixer until a paste forms and you can’t see any more butter chunks. It should be the consistency of peanut butter. Do not over cream the butter, you don’t want it light and fluffy. Add the eggs, one at a time, mixing until the first one is incorporated before adding the next one. Add the baking powder and baking soda and mix to incorporate.
2. Add the flour and slowly mix until absorbed. Add the chocolate chunks and mix slowly until the chocolate is evenly distributed. Scoop the dough out onto plastic wrap and press down until it is about 1-inch thick all the way around. It will seem like a lot of dough. Wrap well and store in the refrigerator for minimum of 36 hours up to 72 hours.
3. Once the dough has rested, preheat the oven to 350ºF. Line a baking sheet with silicon baking mat or parchment paper. Break off and roll a 1 1/2-inch round ball (2 1/2 ounces or 75 g if you are weighing them). You want them slightly larger than a golf ball. Press the dough slightly down on the cookie sheet and then pick up the dough and “round it” in your hands to make them into a perfect thick disk, about 1-inch thick. This will make help bake the dough into round cookies.
4. round the cookies balls in your hand
5. Place on the prepared baking sheet. Repeat, making sure to place the cookie dough balls 2 inches apart (I usually fit 6 per baking sheet). Stick a few chunks of chocolate into the ball on top. Sprinkle with a pinch of flaky salt. Bake for 14 to 16 minutes or until the edges are golden brown and the inside is just set and slightly underdone.
6. press chocolate on top, then sprinkle salt on them.
7. Let the cookies rest on the pan for 5 to 10 minutes to continue to cook from the carry over heat. While the cookies rest, place more chunks of chocolate onto the cookie where there are empty spots. The heat from the cookie will melt the chocolate into the cookie. Move the cookies to a wire cooling rack to cool completely.
8. Add more chocolate after baking.

Recipe Notes

• This recipe is adapted from the classic New York Times chocolate chip cookie by David Leite.
• Waiting two days to bake cookies is probably difficult for most folks. I always tell people to bake one single tray of cookies right away and then put the rest of the cookie dough in the fridge and let it sit in there for the required time. That way you get some cookies right away and also get the full benefit of letting the dough rest. However, once you taste the cookies after you’ve let it rest, you’ll realize it really is worth the wait.
• You can let the dough rest in the fridge for 2 days, then portion out the dough and place the balls in the freezer. Take out a few balls of dough to bake when you want them. Fresh baked chocolate chip cookies at anytime. Just take the amount of dough you want and place them on the counter as you pre-heat the oven for 10 to 15 minutes. Allow for an additional couple of minutes in baking to accommodate the frozen dough.
• I like to use two different types of chocolates (or even more types if you want) to give variety in flavor to the cookies. I also always use chopped chocolate, as it melts and gets gooey. I chop a bunch of chocolate all at once and store it in a giant ziplock bag, so I always have chopped chocolate on hand.

thanks done share recipes to : https://www.eatthelove.com/bakery-style-chocolate-chip-cookies/

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