You Get a Cookie

Chocolate Chip Cookie Recipe

Gastro World Digest offers free weekly recipes that’s been curated and tested by Tway, a chef and content creator. Recipes will always be free, along with useful tips and links to help you master the recipe. If you’re down for free recipes, why not subscribe? (:

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Useful Cookie Knowledge

Before we get started I want to offer some cookie knowledge and tips that helped me master this recipe. Apply this knowledge to the recipe provided below and make it your own if you feel like the recipe needs more or less of something, okay.. now, let’s get started.

• Chill the dough: this step has been a game changer for my cookies. This gives the dough time to develop more depth to the flavor and structure of the cookie itself. I usually let it chill for at least 30 minutes but overnight is even better.

• Ice cream scoop: shape the cookies with an ice cream scoop instead of rolling them into balls with your hands. It does nothing to the flavor so it’s definitely optional but it gives the cookies such a beautiful gourmet look to them, like it was made by a professional baker 😉.

• Rough chop instead: this is also another cosmetic tip. I love the look of uneven chocolate chunks in my cookie so rough chopping a chocolate bar instead of using chocolate chips is my preferred way to incorporate the chocolate into my cookies.

• Baking Soda Spreads: if you’re ever having trouble with your cookies not spreading out like how to want to, chances are you’re just missing a little more baking soda.

• Sift Sift Sift: A lot of people over look this step, but I think that it’s soooo important because when it comes to baking, the little details really do make a big difference. Sifting will break up any clumps making it lighter and easier to mix with other ingredients when making batters and dough.

The Recipe

Tools

• Whisk

• Silicon Spatula 

• 2 medium sized mixing bowls

• Large baking trays or 2 medium baking trays 

• Large ice cream scoop or whatever size you want your cookies to be 

• Parchment paper

• Strainer for sifting 

• Knife (if you’re not using chocolate chips)

• Cutting board

Ingredients

• All Purpose Flour ( 1 ½ cups)

• Baking Soda (½ teaspoon)

• Salt (½ teaspoon)

• Brown Sugar (½ cup)

• Granulated White Sugar (½ cup)

• Melted Butter (½ cup)

• Eggs ( 1 whole, 1 just yolk)

• Vanilla Extract (2 teaspoons)

• Chocolate bar (3.5 oz)

• Flakey Salt (optional)

Directions

1. Make a “dry” bowl by sifting 1 ½ cups of all purpose flour, ½ teaspoon of salt and ½ teaspoon of baking soda together, set this bowl aside.

2. Melt ½ a cup of butter.

3. In another bowl, combine ½ cup of brown sugar, ½ cup of granulated white sugar, melted butter, 1 whole egg, 1 egg yolk and 2 teaspoons of vanilla extract then whisk it all together.

4. Pour half of the dry mixture in with the wet mixture and mix well with a spatula, once everything is well combined, add the other half and mix thoroughly. Don’t over work it.

5. Rough chop the chocolate bar and fold it in with the dough.

6. Cover the dough and leave it in the fridge to chill for 30 minutes or overnight.

7. When ready to bake, lign the baking trays with parchment paper and scoop the cookies on to the trays. Make sure to give each cookie enough room to grow.

8. Bake at 350 degrees fahrenheit for 10-15 minutes (depending on cookie size and oven temp).

9. Sprinkle a light amount of flakey salt on the cookies, this step is optional but it’s bomb, so try it

10. Enjoy (:

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