My Favourite Chocolate Chip Cookie - Giant Cookie, Professional "Bakery-Style" results

My Favourite Chocolate Chip Cookie - Giant Cookie, Professional "Bakery-Style" results

Okay, I cannot have anymore cookies. I’ve made so many batches recently! The other day I posted a recipe to a perfect brown butter chocolate chip cookie, and it’s great and everyone seems to like it.

But, this recipe here, is my personal favourite. It’s soft, a bit chewy but not overly chewy, has a very subtle crunch to it. Those who crave that exceptionally chewy cookie may not like it as much as I do, and should stick to my Brown Butter Cookie.

Everyone. And I repeat. Everyone will ask you where you bought these cookies from!

This cookie is visually stunning. Stunning. Thanks to the cake and pastry flour, and a lot of it! The amount of flour, as well as cornstarch in it, makes the cookie hold its shape really well. In addition, the protein content in this type of flour is more controlled than your typical all purpose flour, resulting in consistent results over and over and over again.

The recipe calls for squishing the cookie by pressing on it lightly with a jar. Oh, how dense, chewy and delicious does that trick make this cookie!

The recipe is loosely adapted from chefsteps.com and tweaked to my personal taste and technique preference.

Seriously, look at these cookies. Aren’t they just perfect?! They are!

I hope you make this recipe and share your thoughts and pictures with me.

Yields16 Servings

 2 ¾ cups cake and pastry flour
 2 ¼ cups chocolate, chopped (12-14 ounces according to preference) - semisweet chocolate is great, but consider a mix of semi-sweet, dark and even white chocolate for best results
 2 eggs
 4 tsp vanilla
  cup granulated sugar
 1 ⅓ cups light brown sugar
 1 tsp baking soda
 2 tsp kosher salt (half as much if using fine table salt)
 2 sticks of unsalted butter (1 cup) at room temp

1

If baking your cookies right away, preheat the oven to 350.

2

The flour in this cookie must be measured correctly otherwise the right texture will not be achieved. Spoon your flour into your cup measure heaping above the rim. Take a butter knife and shave the flour off (don't compress it in) to level the cup measure and get the most precise measure.

3

Chop your chocolate into various shapes and sizes - aim for somewhere in between 1/4 and 1/2 inches. I really like to mix different chocolates - 25% white, 25% dark, 25% semi-sweet and 25% regular chocolate chips. If you are going through all of the trouble of making a gourmet cookie - this takes it to the next level! Add your chopped chocolate to the bowl with the flour and whisk to combine well.

4

Crack your eggs into a container and add vanilla. Return this to the fridge until it's needed. Have you heard to bring all your ingredients to room temperature? Well, it's only required for some recipes - like fluffy cakes. But for brownies, cookies, cheesecakes - where you don't want to introduce too much air and fluffiness which will lead to the final product being cake like - do not bring to eggs to room temperature.

5

In the bowl of your stand mixer combine butter, brown sugar, granulated sugar, baking soda, baking powder and kosher salt. Mix on low for a minute or so until incorporated then beat on high for 2 minutes. Stop the mixer, scrape the sides with the rubber spatula and beat for another 2 minutes. Stop the mixer and scrape the sides again. Turn the mixer to low and gently add your eggs, pouring one egg first, letting it incorporate and pouring the second egg. Increase the speed to medium for 15 seconds. Stop the mixer, scrape the sides of the bowl, and beat again for 10 seconds on medium until incorporated. (Do not overmix the eggs at this time.)

6

With the mixer running on low add all of the flour and chocolate mix at once. Alternatively, you can stop the mixer add all the flour as it might be easier then return it to low. You will need to mix it on low until incorporated, 20-30 seconds. Stop the mixer, scrape the sides of the bowl with the rubber spatula and perhaps fold it with the spatula a few more times to ensure it's well incorporated. You don't want to overmix it, having said that, the mixture should be well incorporated.

7

You now have 3 choices:
- Shape the cookies (shaping is discussed in the next step) and bake,
- Shape the cookies and refrigerate for exactly 15 minutes, then bake,
- Transfer the batter to a large container or Ziplock bag and refrigerate for up to 3 days. This makes it perfect for make ahead cookies and also improves the flavour. Just allow the batter to come to room temperature for about two hours before baking.

8

With a medium-sized ice cream scoop, shape the cookies into uniform shapes. Alternatively, rip the portions with your hands. Each cookie should be 3 tablespoons plus 1-2 teaspoons of the dough. Make sure all the cookies are uniform so they bake evenly. Do not roll into smooth balls. In fact, if the shaped dough is too smooth, rough up the surface a bit with a fork. Place shaped cookies on parchment-lined baking sheet with plenty of space in between to account for spreading; each baking sheet should only have 6 cookies on it.

9

Bake your cookies in preheated oven. The time will vary. 13-15 minutes is the general guideline. Mine are always ready in just under 14 minutes. But that will depend on the exact size of your cookies (if you shaped yours smaller - you may need to bake for a lot less... BUT don't shape them smaller as they won't be as soft in the middle; conversely, if you shaped yours bigger - you will need more time.) Everyone's oven may run hotter or colder. So watch closely. The cookies should be puffed, still very soft, and slightly golden brown around the edges. Remember, your cookies will still cook on the baking sheet when you remove them and the sugars and butters will set and the cookies will firm up.
One trick I can suggest is to bake 1 cookie first. Take it out at around 14 minutes as per the guidelines above, let it cool and see if you like that texture. I'm pretty sure at 14 minutes you will be happy with the texture, maybe even baking few seconds less next time. This additional trick really pays off as you will learn and adjust the baking time before making the whole batch.

10

Now, let's make your cookie look like a professional cookie!
Take a round container about 1" bigger in diameter than your cookie (I use glass Tupper wear round 5" container.) Gently place on top of the cookie, rotating it counter-clockwise, letting the cookie bounce around in it (again, this must be done gently to avoid breaking the cookie.) When you lift your container, you will find that your cookie compresses in size a bit, becomes perfectly round and a bit taller than before you started rotating it. It will have that perfect bakery style look and texture. Allow the cookie to cool for at least 5 minutes - it will harden as it cools.
Another option for shaping - is to use the same container, but instead of rotating and spinning it inverted over the cookie - gently press with the bottom of the container to flatten your cookie. This creates round more dense cookie.

For this recipe, we combine both techniques! Gently press the cookie with a jar, then spin it into perfect shape. Practice and experimentation will lead to perfecting this step.

Let the cookie cool directly on the baking sheet for at least 5 minutes before transferring to wire racks to finish cooling.

11

Now, be prepared for everyone to ask where to cookie was purchased from! Enjoy!

Ingredients

 2 ¾ cups cake and pastry flour
 2 ¼ cups chocolate, chopped (12-14 ounces according to preference) - semisweet chocolate is great, but consider a mix of semi-sweet, dark and even white chocolate for best results
 2 eggs
 4 tsp vanilla
  cup granulated sugar
 1 ⅓ cups light brown sugar
 1 tsp baking soda
 2 tsp kosher salt (half as much if using fine table salt)
 2 sticks of unsalted butter (1 cup) at room temp

Directions

1

If baking your cookies right away, preheat the oven to 350.

2

The flour in this cookie must be measured correctly otherwise the right texture will not be achieved. Spoon your flour into your cup measure heaping above the rim. Take a butter knife and shave the flour off (don't compress it in) to level the cup measure and get the most precise measure.

3

Chop your chocolate into various shapes and sizes - aim for somewhere in between 1/4 and 1/2 inches. I really like to mix different chocolates - 25% white, 25% dark, 25% semi-sweet and 25% regular chocolate chips. If you are going through all of the trouble of making a gourmet cookie - this takes it to the next level! Add your chopped chocolate to the bowl with the flour and whisk to combine well.

4

Crack your eggs into a container and add vanilla. Return this to the fridge until it's needed. Have you heard to bring all your ingredients to room temperature? Well, it's only required for some recipes - like fluffy cakes. But for brownies, cookies, cheesecakes - where you don't want to introduce too much air and fluffiness which will lead to the final product being cake like - do not bring to eggs to room temperature.

5

In the bowl of your stand mixer combine butter, brown sugar, granulated sugar, baking soda, baking powder and kosher salt. Mix on low for a minute or so until incorporated then beat on high for 2 minutes. Stop the mixer, scrape the sides with the rubber spatula and beat for another 2 minutes. Stop the mixer and scrape the sides again. Turn the mixer to low and gently add your eggs, pouring one egg first, letting it incorporate and pouring the second egg. Increase the speed to medium for 15 seconds. Stop the mixer, scrape the sides of the bowl, and beat again for 10 seconds on medium until incorporated. (Do not overmix the eggs at this time.)

6

With the mixer running on low add all of the flour and chocolate mix at once. Alternatively, you can stop the mixer add all the flour as it might be easier then return it to low. You will need to mix it on low until incorporated, 20-30 seconds. Stop the mixer, scrape the sides of the bowl with the rubber spatula and perhaps fold it with the spatula a few more times to ensure it's well incorporated. You don't want to overmix it, having said that, the mixture should be well incorporated.

7

You now have 3 choices:
- Shape the cookies (shaping is discussed in the next step) and bake,
- Shape the cookies and refrigerate for exactly 15 minutes, then bake,
- Transfer the batter to a large container or Ziplock bag and refrigerate for up to 3 days. This makes it perfect for make ahead cookies and also improves the flavour. Just allow the batter to come to room temperature for about two hours before baking.

8

With a medium-sized ice cream scoop, shape the cookies into uniform shapes. Alternatively, rip the portions with your hands. Each cookie should be 3 tablespoons plus 1-2 teaspoons of the dough. Make sure all the cookies are uniform so they bake evenly. Do not roll into smooth balls. In fact, if the shaped dough is too smooth, rough up the surface a bit with a fork. Place shaped cookies on parchment-lined baking sheet with plenty of space in between to account for spreading; each baking sheet should only have 6 cookies on it.

9

Bake your cookies in preheated oven. The time will vary. 13-15 minutes is the general guideline. Mine are always ready in just under 14 minutes. But that will depend on the exact size of your cookies (if you shaped yours smaller - you may need to bake for a lot less... BUT don't shape them smaller as they won't be as soft in the middle; conversely, if you shaped yours bigger - you will need more time.) Everyone's oven may run hotter or colder. So watch closely. The cookies should be puffed, still very soft, and slightly golden brown around the edges. Remember, your cookies will still cook on the baking sheet when you remove them and the sugars and butters will set and the cookies will firm up.
One trick I can suggest is to bake 1 cookie first. Take it out at around 14 minutes as per the guidelines above, let it cool and see if you like that texture. I'm pretty sure at 14 minutes you will be happy with the texture, maybe even baking few seconds less next time. This additional trick really pays off as you will learn and adjust the baking time before making the whole batch.

10

Now, let's make your cookie look like a professional cookie!
Take a round container about 1" bigger in diameter than your cookie (I use glass Tupper wear round 5" container.) Gently place on top of the cookie, rotating it counter-clockwise, letting the cookie bounce around in it (again, this must be done gently to avoid breaking the cookie.) When you lift your container, you will find that your cookie compresses in size a bit, becomes perfectly round and a bit taller than before you started rotating it. It will have that perfect bakery style look and texture. Allow the cookie to cool for at least 5 minutes - it will harden as it cools.
Another option for shaping - is to use the same container, but instead of rotating and spinning it inverted over the cookie - gently press with the bottom of the container to flatten your cookie. This creates round more dense cookie.

For this recipe, we combine both techniques! Gently press the cookie with a jar, then spin it into perfect shape. Practice and experimentation will lead to perfecting this step.

Let the cookie cool directly on the baking sheet for at least 5 minutes before transferring to wire racks to finish cooling.

11

Now, be prepared for everyone to ask where to cookie was purchased from! Enjoy!

My Fave Cookie
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