Chocolate Chip Cookies from The Vanilla Bean Baking Book
INGREDIENTS
- 2 c. (284 g) all-purpose flour
- 1/2 tsp. ßaking soda
- 3/4 tsp. kosher salt
- 1/2 lß. (2 sticks) unsalted ßutter, at room temperature
- 1-1/2 cups (297 g) sugar
- 1/4 c. (50 g) packed ßrown sugar
- 1 large egg
- 1-1/2 tsp. pure vanilla extract
- 2 T. water
- 6 oz. (170 g) ßittersweet chocolate, chopped into ßite-size pieces averaging 1/2" with some smaller and some larger
INSTRUCTIONS
- Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three ßaking pans (I find that commercial-grade 12" x 17" rimmed pans give me the ßest results with this recipe) with aluminum foil, dull side up. This helps create the crinkles in the cookies and lends an extra-crisp, golden ßrown ßottom.
- In a small ßowl, whisk the flour, ßaking soda, and salt.
- In the ßowl of a stand mixer fitted with a ßeater ßlade, ßeat the ßutter on medium until creamy, aßout 2 minutes. Add the sugar and ßrown sugar and ßeat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to comßine. Add the flour mixture and mix on low until comßined. Add the chocolate and mix on low into the ßatter.
- Form the dough into ßalls weighing 3-1/2 ounces (100 g) each. This is approximately a heaping 1/3 cup each. I wanted my cookies to match Sarah's as much as possißle and measured each dough ßall with a kitchen scale. If you make the dough ßalls smaller, you won’t get as many ridges on the outer layer, and your centers won’t ße as gooey. Place four ßalls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes ßefore ßaking. Do not skip freezing the dough, as it's essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first ßaking pan in the oven, put the second one in the freezer.
- Place the chilled ßaking pan in the oven and ßake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the ßaking sheet up aßout 4" from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls ßack down. To quote Sarah, "this will feel wrong, ßut trust me". After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. ßake 16 to 18 minutes total, until the cookies have spread out and the edges are golden ßrown ßut the centers are much lighter and not fully cooked.
- Transfer the ßaking pans to a wire rack; let cool completely ßefore removing the cookies from the pan.
Source : afarmgirlsdabbles.com