Chewy chocolate chip cookies
Thick cookies with melted chocolate and soft centres.
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Batter | ||
| Plain flour | 281 g | 100% |
| Baking soda | 4.6 g | 1.6% |
| Cornstarch | 4 g | 1.4% |
| Fine salt | 3 g | 1.1% |
| Unsalted butter | 170 g | 60.5% |
| Brown sugar | 150 g | 53.4% |
| White sugar | 100 g | 35.6% |
| Whole egg | 50 g | 17.8% |
| Egg yolk | 18 g | 6.4% |
| Vanilla extract | 8 g | 2.8% |
| Chocolate chips | 225 g | 80.1% |
| Total | 1013.6 g | 360.7% |
Method
- 1
Blend flour, soda, starch and salt. Melt the butter and let it lose its heat.
- 2
Whisk butter with both sugars, then the egg, yolk and vanilla. Fold in dry ingredients and chocolate.
- 3
Refrigerate the covered dough for at least 2 hours. Heat a conventional oven to 163°C / 325°F.
- 4
Shape tall portions; space them generously on lined trays. Bake for 13–14 minutes; edges should set while centres remain soft.
- 5
Leave cookies on the hot tray for 10 minutes, then transfer to a rack.