This chocolate Chip cookie recipe definitely has very cakey qualities about it. The lower butter content means that its a bit taller and a bit softer in the middle.
|All purpose flour||200 Gram (100%)|
|White sugar||80 Gram (40%)|
|Brown sugar||80 Gram (40%)|
|Butter||120 Gram (60%, at room temp)|
|Salt||2 Teaspoon (4%, about 10 ml / 8g)|
|Baking soda||1/2 Teaspoon (1.5%, about 2 ml / 3g)|
|Pure vanilla extract||2 Teaspoon (5%, about 10 ml / 10g)|
|Egg||1 Large (25%)|
|Chocolate chips||150 Gram (75%)|
1.Preheat oven to 350ºF (180ºC).
2.Weigh out the butter and beat to a creamy consistency.
3.Add both sugars and cream until really light and fluffy.
4.The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.
5.Mix in the vanilla and egg, then turn the mixer to high and really whip this up.
6.Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture.
7.Dont over-mix at this step - just mix until the flour disappears.
8.Stir in the chocolate chips.
9.You can at this point refrigerate the dough before baking if you wish.
10.Portion onto a parchment lined baking sheet and bake for 12-15 minutes.
11.Serve and enjoy!
1.Dough can be portioned into balls and then frozen - you can then cook one or two from frozen as needed. Just add a minute or two to the baking time.
2.Some people may find 4% salt too salty - scale this back if you want.