Equipment
* optional
Ingredients
Wet Ingredients
- 150 g unsalted butter, melted
- 100 g brown sugar, packed
- 90 g granulated sugar
- 1 egg
- 1 egg yolk
Dry Ingredients
- 150 g bread flour
- 50 g all-purpose flour
- 4 g fine salt
- 1 g baking soda
- 1 g baking powder
Inclusions
- 125 g chocolate chips
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 7 g
- Sodium
- 69 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 20 mg
- Potassium
- 21 mg
- Calcium
- 7 mg
- Iron
- 0.4 mg
- Magnesium
- 4 mg
- Phosphorus
- 15 mg
- Zinc
- 0.1 mg
- Vitamin A
- 34 mcg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.6 mg
- Folate
- 13 mcg
- Water
- 3 g
- Caffeine
- 0 mg
Sources: USDA FoodData Central
Method
In the bowl of a stand mixer with the whisk attachment, combine the melted butter, brown sugar, and granulated sugar. Whisk for 3 minutes until the mixture is light.
Add the whole egg and the egg yolk to the butter mixture. Whisk for an additional 6 minutes until the texture is pale and fluffy.
Sift the bread flour, all-purpose flour, salt, baking soda, and baking powder into a separate bowl.
Switch to the paddle attachment. Add the dry ingredients and chocolate chips to the mixer. Mix on low speed until a homogeneous, slightly wet dough forms.
Chill the dough in the refrigerator for at least 1 hour until firm. You may scoop it into a bowl or roll it into a parchment paper log for slicing.
Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
Scoop or slice the chilled dough into portions. Place them on the baking sheet, leaving 5 cm (2 inches) of space between each cookie.
Bake for 12 to 15 minutes. Remove when the edges are golden brown but the centers remain soft.
Chef's Notes
- Melting the butter and aerating it with sugar is key to the cookie's chewy texture. Don't skip the extended whisking times for the wet ingredients.
- The blend of bread flour and all-purpose flour provides a good balance of chewiness and tenderness. Bread flour's higher protein content contributes to a more substantial structure.
- Chilling the dough is crucial. It allows the fats to solidify, preventing excessive spread during baking and intensifying the flavors.
- For perfectly uniform cookies, consider weighing your dough portions. If slicing from a log, ensure the log is firm enough to cut cleanly.
- Underbaking slightly is the secret to a chewy center. The cookies will continue to cook on the hot baking sheet after removal from the oven.
Storage
Refrigerator: 7 days — Store in an airtight container.
Freezer: 3 months — Freeze baked cookies or raw dough balls.
Reheating: Warm in oven at 150°C (300°F) for 5 minutes.
Troubleshooting
Cookies spread too thin and are greasy
Cause: Butter and sugar were not whisked long enough to emulsify, or dough was too warm when entering the oven.
Fix: Chill the remaining dough for an additional 30 minutes before baking the next batch.
Prevention: Follow the full 9 minutes of whisking time and ensure dough is chilled until firm.
Cultural Context
Chocolate chip cookies are an iconic American dessert, famously invented by Ruth Graves Wakefield in the 1930s. While the classic Toll House cookie is a benchmark, variations like this one, using melted butter and a blend of flours, highlight modern bakers' pursuit of specific textures and flavors within this beloved treat.
