Chocolate Chip Cookies
| Batch Size | Yield |
|---|
| 1× | 12 cookies |
| 2× | 24 cookies |
| Ingredient | Baker's % | 1× (g) | | 2× (g) | |
|---|
| fat/sugar | butter | 60 | 120 | | 240 | |
| brown sugar | 60 | 120 | | 240 | |
| sugar | 55 | 110 | | 220 | |
| egg | egg | 25 | 50 | (1) | 100 | (2) |
| egg yolk | 8.5 | 17 | (1) | 34 | (2) |
| extract | vanilla extract | 4 | 8 | | 16 | |
| dry | flour | 100 | 200 | | 400 | |
| salt | 2 | 4 | | 8 | |
| baking powder | 2 | 4 | | 8 | |
| baking soda | 1 | 2 | | 4 | |
| inclusions | chocolate chips | 125 | 250 | | 500 | |
| flaky salt1 | | | | | |
| | 442.5 | 885 | | 1 770 | |
| 1e.g. Maldon brand |
Steps
- Preheat oven to 180ºC (350ºF).
- Cream together fat/sugar.
- In the bowl of a stand mixer, add butter, brown sugar, and sugar.
- Mix on high speed until very pale, about 6 minutes.
- Add egg and extract; combine.
- Add dry; combine.
- Add inclusions; combine.
- Scoop with No. 16 (royal blue, 2 fl oz) disher.
- Flatten dough balls and sprinkle with flaky salt to taste.
- Bake 15-20 minutes until light brown center.
- Cool on sheet pan.