Created by Noah Refsland
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Perfect chocolate chip cookies should be slightly underbaked so they stay soft and chewy on the inside, and lightly cripsy on the outside. You can add chopped walnuts to these if you are so inclined - I left them out because my husband doesn't like them. I discovered this recipe in a pastry chef text book I received as a gift (from an aunt convinced I should get paid for this stuff). The text book is meant to be worked through in a cooking class with demonstrations, so there are not many pictures or visual explanations. I thought putting it into this format could be helpful, because the techniques described worked really well for me. In the past I've ended up with thick, doughy cookies or too-crisp cookies, and these turned out just like they do at your favorite bakery.
Difficulty: Average Yield: 48 cookies INGREDIENTS: 9 ounces of unsalted butter, room temperature 6 ounces of light brown sugar 6 ounces of granulated sugar 2 eggs 1 teaspoon vanilla extract 13 ounces bread flour 1 teaspoon salt 1 teaspoon baking soda 12 ounces of semisweet chocolate chips WHAT YOU'LL NEED (or what will make your life easier): hand or stand mixer (dough hooks recommended but not necessary) large mixing bowl cutting board sifter wooden spoon sheet pans parchment paper knife spatula cooling rack