Serves 1
Directions
- 1Start with butter at approximately 62.50F for optimal creaming.
- 2Put granulated sugar and light brown sugar in the bowl first, then add the softened butter.
- 3Install the paddle attachment (not the whisk) on the stand mixer.
- 4Start mixing on low speed, then slowly increase the speed once ingredients start to get crumbly.
- 5Cream the butter and sugars for a couple of minutes longer than when the sugar is no longer visible, until the butter lightens in color and feels slightly gritty.
- 6Combine the flour, baking soda, and salt in a separate bowl and mix them together thoroughly.
- 7Add the vanilla directly to the two eggs.
- 8With the mixer on low speed (around speed 2), add the egg mixture one at a time, waiting until the egg yolk is no longer visible before adding the second.
- 9Slowly add the dry ingredients (flour mixture) in about three doses, using a bent paper plate to control the delivery and keep the speed low to prevent flour from flying.
- 10Add the 340g of Nestle's brand chocolate chips to the dough.
- 11Turn up the speed and lift the head of the mixer to work all the batter off the paddle.
- 12Dose out the cookie dough using a 1 1/2 tablespoon disher, rounded, aiming for about 10 cookies per baking sheet.
- 13Bake the cookies; consider rotating the pans halfway through for even baking.
Ingredients
- 310 g all-purpose flour
- 150 g granulated sugar
- 150 g light brown sugar
- 2 large chicken eggs
- 227 g butter, softened
- 5 g leavening
- baking soda
- salt
- vanilla
- 340 g Nestle's brand chips
Equipment
rubber spatulasilicone spatulastand mixer with paddle attachmentpaper platedisher (1.5 tbsp)baking sheetsovenrotating turntable
Tips
- Weigh flour for consistent results instead of using volume measurements.
- Cream butter and sugar until the butter lightens in color and there's only a little grit from the sugar.
- Add wet ingredients like eggs slowly to the creamed butter and sugar.
- Add flour in about three doses, mixing on low speed to prevent it from flying around.
- Heat treat flour by baking it at 3000F for about 10 minutes to kill E. coli if you plan to eat raw dough.
- Rotate baking sheets halfway through baking for even cooking.
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