Chocolate Chip Cookies

This is based on a recipe originally published in the New York Times, reduced by half and heavily modified to suit my personal preferences.

This recipe uses a KitchenAid mixer and makes between 40 and 48 cookies.

  • 1 stick (½ cup) unsalted or salted butter
  • ⅔ cup light/golden brown sugar
  • ½ cup white granulated sugar
  • 1 egg
  • 1¼ tsp natural vanilla extract (experiment with this)
  • 1 cup cake & pastry flour
  • ¾ cup bread flour (or all-purpose flour if that’s all you have)
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¼ tsp sea salt (if you used salted butter) or ½ tsp sea salt (unsalted butter)
  • Maximum 1 cup chocolate chips (European chocolate, not American chocolate)

Let the butter soften properly at room temperature, put it in the mixing bowl, attach the pastry paddle and start the mixer at level 2.

Add the brown and white sugar, egg and vanilla extract. Increase the mixing speed to 4 until smooth, then to 6 to inject a decent amount of air into the mixture. Scrape the bowl and paddle a couple of times to break up any balls of butter. Stop mixing once the mixture is smooth and a very light golden brown colour.

Sift the two flours, salt, baking soda and baking powder together (i.e. pass them all through a strainer), then add to the mixing bowl. Mix at level 2 for about 20 to 30 seconds until the cookie dough starts to form.

Add no more than a cup of chocolate chips to the cookie dough, secure the head of your mixture and continue mixing at level 1. The chips will put up a fight with the paddle.

When the dough’s almost uniformly mixed (again, about 20 to 30 seconds), stop the mixer and wrap the dough in cellophane wrap in the shape of a long cylinder. Leave in the refrigerator either overnight or about a full day.

The next day, take the cookie dough out of the refrigerator and allow it to warm up at room temperature for about an hour.

Roll out small cookie balls about the size of a miniature golf ball. Flatten the ball a bit and deposit on a cookie sheet covered with parchment paper. Each sheet can handle a dozen cookies. Avoid adding more balls on the sheet since they’ll blow up in size and might touch each other.

Bake at 350°F for about 12 to 13 minutes. The cookies are ready when the bottoms and edges are slightly browned. You’l need to experiment a bit to find the right amount of baking time.

If you have two cookie sheets, you can bake one dozen while you roll another dozen for baking, However, wait until the reused cookie sheet has cooled down otherwise your dough and chips will melt prematurely. Avoid using both cookie sheets at the same time as the heat might not flow properly inside the oven and cause the cookies to bake unevenly.

Once baked, gently transfer the cookies onto a cooling rack. The cookies will last a week when stored in a sealed bag, but no more as this recipe doesn’t include any preservatives. The best option is to freeze the cookies and take a few of them out at a time.