Soft Batch Chocolate Chip Cookies By the Dozen
Yield
13 cookiesPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
unbleached all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | cup |
butter
unsalted, softened |
|
| 1 | teaspoon |
butter
unsalted, softened |
|
| ¼ | cup |
sugar
granulated |
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
water
|
|
| ½ | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 3 | tablespoons |
semi-sweet chocolate
semi-sweet chips, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
unbleached all-purpose flour
|
|
| 1.3 | ml |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 59 | ml |
butter
unsalted, softened |
|
| 5 | ml |
butter
unsalted, softened |
|
| 59 | ml |
sugar
granulated |
|
| 59 | ml |
brown sugar
packed |
*
|
| 1 | large |
egg yolks
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
water
|
|
| 118 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| 45 | ml |
semi-sweet chocolate
semi-sweet chips, null, null |
|
Directions
Preheat oven to 400℉ (200℃).
Make sure the oven rack is in the highest position.
Combine the flour, baking soda and salt in a bowl and set aside.
With mixer on low speed, combine the butter with white and brown sugars, egg yolk, vanilla extract and water.
Increase the speed to high and beat until thoroughly mixed and light.
With a spoon, combine the creamed mixture with the dry ingredients.
The batter may appear crumbly, but it will come together.
Stir in the chocolate chips.
Using a heaping tablespoon as a guide, make 13 evenly sized balls and place 2 inches apart onto a cookie sheet.
Put the cookie sheet in the oven and immediately decrease the temperature to 350℉ (180℃).
Bake for 5 minutes, then reverse the pan so that the back cookies are now in the front.
Increase the temperature to 375℉ (190℃).
Bake for 4 to 5 minutes longer; the cookies will appear golden brown with small pale centers.
Cookies will complete cooking as they cool on the pan.
This technique produces chewier cookies.
Cool the cookies on the pan for 2 minutes; remove to a rack to cool completely.
