Large Chocolate Chip Cookies
My take on Sherry Yard's Chocolate Chip Cookies from Desserts by the Yard. What I do differently is I start with cold butter and beat it until it softens from the friction of the beaters. The original version starts with softened butter.
Servings 48 Cookies
Cost 5
Ingredients
- 1 ½ cups all purpose flour** (200 grams)
- ½ teaspoon baking soda 2.5 ml
- ½ teaspoon salt 2.5 ml
- 1 stick cold butter, unsalted, cut into chunks
- ½ cup brown sugar (100 grams)
- ½ cup granulated sugar (100 gram)
- 1 teaspoon vanilla 5 ml
- 1 large egg
- 12 oz chopped semisweet or bittersweet chocolate, preferably Callebaut 60%
Instructions
- Preheat oven to 350 degrees F.
- Weigh the flour, then mix in the baking soda and salt, stirring well to blend.
- In a mixing bowl or bowl of stand mixer, combine chunks of butter and both sugars. With paddle attachment, beat butter and sugar until butter starts to soften from friction of sugar and beaters. It won’t look smooth and creamy, but sugar will adhere to butter it will look lumpy and grainy. Beat in vanilla and beat until batter is slightly smoother, but still kind of rough. Add egg and beat until egg is incorporated (about 30 seconds).
- By hand or using lowest speed of mixer, stir in flour mixture. When flour is incorporated, stir in the chocolate chunks.
- At this point, you can chill the dough, but it’s not absolutely necessary. Scoop it up by very generous tablespoons and drop mounds onto ungreased cookie sheet spacing at least 3 inches apart.
- Bake one sheet at a time on center rack of oven for 13-15 minutes, rotating sheet halfway through. Let cool on cookie sheet for about 3 minutes, then transfer to a wire rack to cool.
Notes
The original flour measurement in Desserts by the Yard is 1 ½ cups and there are no gram measurements which means it could be anywhere from 180 grams to 210.