Chocolate Chip Cookies

Yield: 2 lbs 8 oz

Equipment:

• 1 - Mixer
• 1 - Paddle Attachment
• 1 - Rubber Spatula
• 1 - Ice Cream Scoop
• 1 - Sifter
• 3 - Half Size Sheet Trays
• 2 - Parchment Paper

Ingredients:

• 5 oz Butter, softened
• 4 oz Sugar, granulated
• 4 oz Sugar, light brown
• 4 g Salt
• 3 oz Egg, whole
• 5 g Vanilla Extract
• 10 oz Pastry Flour
• 4 g Baking Soda
• 10 oz Chocolate Chips, semi-sweet

Instructions:

1. Preheat oven to 350°F.
2. In stand mixer with paddle attachment, cream together butter, sugars, and salt.
3. Mix in eggs and vanilla, a bit at a time.
4. Sift together the pastry flour and baking soda. Incorporate into the mixer. Be careful to not overmix.
5. Fold in chocolate chips.
6. Scoop dough with the ice cream scoop onto a parchment lined sheet tray.
7. Bake for 10-12 minutes or until golden brown on the edges.

Notes:

• I got this recipe from Le Cordon Bleu as a student, and out of all the chocolate chip cookie recipes, this is my favorite.
• Taking the cookies out with golden brown edges will result in a chewy cookie. For more crunchy, bake slightly longer.
• The smaller chips look better in the finished cookie. The larger ones tend to be "buried" inside the cookie.
• You can substitute the chocolate chips for any type of baking chips.
• I tend to use the pattern 3-2-3-2-3 for the cookies on the tray for best spacing.
• If the cookies spread out too much, the butter is too warm, try chilling the cookies in the refrigerator for 5-10 minutes before baking.