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Wednesday, April 15, 2015

Recipe: Chocolate Chip Cookies

Recipe: Chocolate Chip Cookies

"The Best Chocolate Chip Cookies Ever!"

... or so claim many a recipe. 

But face it... the "Perfect" cookie is extremely subjective. And while it remains a fundamental truth that all cookies are at last decent, perfection is personal. 

This recipe, which is adapted from one provided by Chef Instructor Michael Zebrowski at The International Culinary Center, will appeal to those who like their Chocolate Chip Cookies soft and chewy.

But if you prefer cake-y cookies, swing over to these Cookie Hacks to figure out how you can modify the recipe to suit your personal tastes.

Plated Chocolate Chip Cookies

Chocolate Chip Cookies:

Yield: Two Dozen

  • Unsalted Butter: 225g (1 Cup or 2 Sticks)
  • White Granulated Sugar: 175g (7/8 Cup)
  • Light Brown Sugar: 175g (7/8 Cup)
  • Glucose or Light Corn Syrup: 40g (1/6 Cup)

  • Eggs: 100g (2 Large Eggs)
  • Vanilla Extract: 13g (1 Tbls) 

  • All Purpose Flour: 360g (3 Cups)
  • Corn Starch: 20g (2.5 Tbls)
  • Salt: 8g (1.5 Tsp)
  • Baking Soda: 7g (1.5 Tsp) 
  • Chopped Dark or Bittersweet Chocolate: 440g


1. Preheat the oven to 300 degrees Fahrenheit. Lightly coat sheet trays with non-stick spray and then line them with parchment paper.

Chef's Note: Spraying sheet trays with non-stick spray helps parchment paper to adhere to the trays.

2. Finely chop half of the Chocolate and set it aside. Roughly chop the remaining Chocolate into larger chunks.

3. Using a stand mixer with a paddle attachment, cream the Butter, White Granulated Sugar, Light Brown Sugar and Glucose until the dough is light in color and airy. While the Butter and Sugars are mixing, gently whisk together the Flour, Corn Starch, Salt and Baking Soda until the dry ingredients are well combined.

Chef's Note: Adding glucose will increase the tenderness of the cookies and also improves shelf-life.

4. Add the Eggs, one at a time, and the Vanilla Extract to the creamed Butter and Sugar with the mixer on medium speed. Continue mixing until the dough is light in color and airy.

5. Reduce the mixer speed to low and add half of the dry ingredients (do not add the Chocolate at this time). Mix the dough briefly. While the dough is still streaky, add the remaining dry ingredients. Continue mixing briefly.

6. While the dough is still streaky, add both the rough and finely chopped Chocolate. Mix  the dough briefly until just combined.

Chef's Note: Once the dry ingredients, which include the All Purpose Flour, have been added to the dough, the mixing process should be as gentle and as brief as possible. Overworking the dough with develop gluten, which will result in a tougher-textured cookie.

7. Portion the dough into 60g pieces and roll into balls. Evenly space the balls on the parchment-lined sheet trays, leaving sufficient space to allow the cookies to spread.

8. Bake the cookies for approximately 20 minutes (rotating the sheet trays at 10 minutes). The cookies are done when they are slightly crispy at the edges but still tender in the center. Allow the cookies to cool on the sheet trays for at least 10 minutes before removing.

Chocolate Chip Cookie

Chocolate Chip Cookies

Plated Chocolate Chip Cookies

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