Lish’s Chocolate Chip Cookies

17 mins
Serves 1
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Directions

  1. 1Start with dry ingredients: 3 cups of bread flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1 1/2 tsp kosher salt. Whisk together.
  2. 2Start with dry ingredients: 3 cups of bread flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1 1/2 tsp kosher salt. Whisk together.
  3. 3Start with dry ingredients: 3 cups of bread flour, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1 1/2 tsp kosher salt. Whisk together.
  4. 4Set aside dry ingredients.
  5. 5Set aside dry ingredients.
  6. 6Set aside dry ingredients.
  7. 7In a stand mixer, combine 1 cup of cold unsalted butter, 1 cup of light brown sugar, and 3/4 cup of granulated sugar. Mix for 15 seconds.
  8. 8In a stand mixer, combine 1 cup of cold unsalted butter, 1 cup of light brown sugar, and 3/4 cup of granulated sugar. Mix for 15 seconds.
  9. 9In a stand mixer, combine 1 cup of cold unsalted butter, 1 cup of light brown sugar, and 3/4 cup of granulated sugar. Mix for 15 seconds.
  10. 10Add 2 cold eggs and 1 TBS of vanilla extract. Mix until chunky.
  11. 11Add 2 cold eggs and 1 TBS of vanilla extract. Mix until chunky.
  12. 12Add 2 cold eggs and 1 TBS of vanilla extract. Mix until chunky.
  13. 13Add in the dry ingredients and mix just until combined. Do not overmix.
  14. 14Add in the dry ingredients and mix just until combined. Do not overmix.
  15. 15Add in the dry ingredients and mix just until combined. Do not overmix.
  16. 16Add in 145 grams of bittersweet chocolate and 140 grams of semisweet chocolate. Mix in.
  17. 17Add in 145 grams of bittersweet chocolate and 140 grams of semisweet chocolate. Mix in.
  18. 18Add in 145 grams of bittersweet chocolate and 140 grams of semisweet chocolate. Mix in.
  19. 19Scoop out the cookie dough using a 1/2 cup scoop and place on a baking sheet lined with parchment paper. Freeze for at least 1 hour, ideally overnight.
  20. 20Scoop out the cookie dough using a 1/2 cup scoop and place on a baking sheet lined with parchment paper. Freeze for at least 1 hour, ideally overnight.
  21. 21Scoop out the cookie dough using a 1/2 cup scoop and place on a baking sheet lined with parchment paper. Freeze for at least 1 hour, ideally overnight.
  22. 22Bake at 375 degrees for 17 minutes. If they get too dark, bake at 375 for 17 minutes instead of 19 minutes.
  23. 23Bake at 375 degrees for 17 minutes. If they get too dark, bake at 375 for 17 minutes instead of 19 minutes.
  24. 24Bake at 375 degrees for 17 minutes. If they get too dark, bake at 375 for 17 minutes instead of 19 minutes.

Ingredients

  • 3 cups bread flour
  • 3 cups bread flour
  • 3 cups bread flour
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 2 cold eggs
  • 2 cold eggs
  • 2 cold eggs
  • 1 TBS vanilla extract
  • 1 TBS vanilla extract
  • 1 TBS vanilla extract
  • 145 grams bittersweet chocolate
  • 145 grams bittersweet chocolate
  • 145 grams bittersweet chocolate
  • 140 grams semisweet chocolate
  • 140 grams semisweet chocolate
  • 140 grams semisweet chocolate

Equipment

whiskmeasuring cupsmeasuring spoonsstand mixerspatulabaking sheetparchment paperice cream scoop