The Best Chocolate Chip Cookies You’ll Ever Make (Bakery-Quality) | Epicurious 101

Ingredients

Equipment

Scale
Mixer
Bowl
1/2 cup measure
Oven
Wire rack

Directions

Mix together 385 grams of bread flour, 3 grams of baking powder, 3 grams of baking soda, and 4 grams of kosher salt.
Start with 226 grams of cold butter. Schmear it around to loosen it slightly for about 15 seconds.
Add 200 grams of light brown sugar and 145 grams of granulated sugar to the butter. Schmear together but do not cream.
Crack two eggs into a bowl, ensuring there's no shell. Add 10 grams of pure vanilla extract.
Add the dry ingredients to the wet mixture and beat slowly until just combined, with some streaks of flour remaining.
Hand-chop 145 grams of bittersweet chocolate and 140 grams of semisweet chocolate. Mix into the dough until distributed.
Weigh out 120 grams or use a 1/2 cup measure for each cookie. Form into balls.
Freeze the cookie dough balls for about one hour to allow the flavors to meld and the dough to set.
Preheat the oven to 375°F (190°C). Bake the cookies for about 19 minutes, rotating halfway through. Keep an eye on them as the baking time might vary.
Give the cookies a slight smack after baking to encourage craggly bits. Let them rest for 10 minutes on the tray.
Move the cookies to a wire rack to cool completely.
Taste and enjoy the soft, chocolatey goodness with crispy edges.
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