Williams Sonoma Chocolate Chip Cookies
Classic chocolate chip cookie recipe from the famous cookware store.
Servings 30 cookies
Cost 5
Ingredients
- 1 ¼ cups unbleached all-purpose flour (160 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature (114 grams)
- ½ cup firmly packed light brown sugar (100 to 110 grams)
- 6 tablespoons granulated sugar (72 grams)
- 1 large egg
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 ½ to 2 ½ cups semisweet or bittersweet chocolate chips up to 15 oz (This is a lot!)
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or skip this step if you plan to chill the dough.
- Whisk together the flour, baking soda and salt.
- In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. One of the things that makes this cookies special is a long creaming, so try to go for the full two minutes.
- Add the egg and vanilla and mix on low speed until blended.
- Add the flour mixture gradually, mixing on low or stirring by hand with a scraper. Stir in the chocolate chips
- Scoop dough up by heaping tablespoons or a medium size scoop and arrange on baking sheets spacing 2 ½ inches apart. If using chunks, you might want to make the cookies twice this size.
- Bake the cookies, 1 sheet at a time at 350F, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.
- Convection Bake: This will vary from oven to oven, but 330F for a more controlled bake (10-12 minutes) or 350F for about 10 minutes for some more browning.
Notes
The amount of chips called for in the Williams Sonoma recipe is 2 ½ cups. That seems like an excessive amount of chips for this amount of dough, so start with 1 ½ cups and go with your heart on this one. I've used up to 12 oz of mixed high end chocolate and even that is quite a bit.