Chocolate Chip Cookies
From iGeek
Adobe Chocolate Chip
~ Jessica Yarr
Created: 2022-10-08 |
Prep
As a professional chef with a background in pastry, it took me years to find a chocolate chip cookie recipe I thought was perfect. The recipe I created and brought to Adobe is chocolate chip cookie perfection, but there are a few tips you need to know before starting.
- Make sure all ingredients are fresh and at room temperature
- Emulsification means completely combining multiple ingredients that typically do not mix easily. Making sure the wet ingredients are fully emulsified into a single, uniform mixture is the first step in proper mixing.
- Before measuring dry ingredients, make sure the flour isn’t compacted when measuring in cups. Fluff the flour lightly to loosen it – this is called lightening the flour.
- Sift all dry ingredients in a separate bowl and give the sifted dry ingredients a quick whisk before adding to the wet ingredients to ensure even distribution of ingredients.
- You will achieve the best possible chocolate chip cookie results using a stand mixer. If you don’t have a stand mixer, you can use a hand mixer or whisk and wooden spoon, but it will require MUCH more manual labor. A stand mixer also allows you to add in ingredients while mixing, hands-free, to ensure complete mixing without over mixing.
- When using a stand mixer, remember to occasionally scrape sides and bottom of the bowl with a spatula, the mixer can occasionally leave spots unmixed.
- Once dry ingredients are added to the wet ingredients, the gluten structure starts to develop. It’s important not to overmix at this point, or else the result will be dense and chewy. Mixing dough just until the ingredients come together will result in a tender and fluffy cookie.
- Chilling and resting the dough ensures even spread and baking time, and gives you that perfect, tender center with crispy edges.
Now that you have all of the tips, read through the recipe before starting to bake. Please feel free to reach out to me (just post a comment in this thread!) if you have any questions. Together, we can all bake perfect batches of chocolate chip cookies!
Ingredients (yields 2 dozen cookies)[edit | edit source]
- 3/4 cup (170 g) unsalted European style butter
- (room temperature)
- 1 1/3 cups (266 g) light brown sugar
- 1 cup (170 g) organic sugar (or granulated sugar) 2 large eggs (room temperature)
- 1 Tbl (13 g) quality vanilla extract,
- like Neilsen-Massey
- 1 3/4 tsp (11 g) fine sea salt or kosher salt
- 2 3/4 cups (298 g) unbleached all-purpose flour 1 tsp (5 g) baking soda
- 1⁄2 tsp (2 g) baking powder
- 12 oz (340 g) chocolate chips
Directions[edit | edit source]
- Preheat convection oven to 325° F or the standard oven to 350° F.
- Start by creaming room temperature butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Once the mixture is pale yellow and airy, add the room-temperature eggs one at a time, making sure each egg has fully emulsified into the mixture before adding the next. Add vanilla extract and salt and mix until combined.
- Sift together flour, baking soda, and baking powder. Add the dry ingredients to the wet in a single addition and scrape down the sides of the bowl with a spatula. Give the dough about 10 folds by hand with the spatula until it just starts to come together. Add in the chocolate chips and mix with the stand mixer on low speed until just combined, being very careful not to overmix. Gently scoop dough into 2-oz. portions (about 1/4 cup) and freeze for a least an hour. Dough can be stored in the freezer until ready to bake.
- Place the cookie dough balls 2 inches away from each other on a sheet tray lined with parchment paper.
- Bake cookies from frozen for 8 minutes, rotate the tray 180°, and bake for another 8 minutes.
- Pull the cookies out of the oven when they are just beginning to set but still slightly gooey in the center. When the cookies cool, they will have perfect crispy edges and tender, soft centers.
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Tags: Recipes
