What would life be life without chocolate chip cookies?!
This recipe originally came from the Culinary Institute of America book . I did make some alterations to their recipe substituting, adding other flavors, and techniques that I like in a chocolate chip cookie.
Fun History Fact
Did you know that the chocolate chip cookie originated in 1938 at the Toll House Inn in Whitfield, Massachusetts? That recipe you see on the back of the Toll House semi-sweet chocolate chip bag, is from yours truly, Ruth Wakefield. Her cookies were so good that she made an agreement with Andrew Nestle himself.
(The Toll House
Inn, Atlas Obscura)
All-Purpose, Bread, & Pastry flour
All-Purpose, Bread, & Pastry flour
Normally I use all-purpose and bread flour, but the pastry flour gives the cookie more a pastry texture rather than the chewy.
All-purpose flours is a blend hard and soft wheat flours milled from the endosperm of the wheat kernel. Protein content range from 8-12 percent. Bread flour (aka patent flour) is a hard wheat flour made from the endosperm. Protein content ranges form 11 to 13 percent. Pastry flour has a protein content range form 8-10 percent.
(Baking and Pastry third edition, the Culinary Institute of America)
⭐Kitchen NOTES⭐
- Dividing the dough can either be with a spoon or if you have a cookie scoop. I normally use 3/4 oz cookie scoop. https://www.vollrathfoodservice.com/products/smallwares/kitchen-essentials/dishers/nsf-certified-dishers-one-piece-color-coded-han/47147
- I don’t sift my flour because it is an extra step I don’t find necessary.
- You don’t have to add espresso powder but it helps to enhance the chocolate flavor
- I mix in the chocolate chunks with using a spatula because I’m worried to overmix the cookie dough.
- Having the eggs at room temperature will help it incorporate better in the mix but it is unnecessary and will still come out good if you forget
Chocolate Chip Cookie (Toll House Copy)
This was an attempt to recreate the famous Toll House Inn chooclate chip cookies. Its thick, and a little more on the stiffer side. Not so much like Chips Ahoy
- Scale
- 3/4 oz Cookie Scoop
- Mixing Bowls
- stand mixer
- Sheet pans
- parchment paper
- Cling Wrap
- 100 grams All-purpose flour
- 200 grams Bread flour
- 3.5 grams Baking soda
- 1 tsp Espresso powder (optional)
- 200 grams butter (soft/room temperature)
- 140 grams sugar (white)
- 90 grams brown sugar (dark or light)
- 100 grams eggs (~2 large)
- 2.5 mL vanilla extract
- 300 grams chocolate chunks
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Line the sheet pans with parchment paper
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Cream the butter and sugars with the paddle attachment on medium speed, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes
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Onlow speed, add eggs one at a time. Wait until the first egg is fullyincorporated at low speed before adding the second. Continue on low speed,slowly pour the vanilla, mix until incorporated. Scrape down the bowl as needed
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Spoon in the dry ingredients. Mix until there are no flour spotsleft. Careful not to overmix
-
Hereyou can either add the chocolate chunks on low speed, or do so by hand. I likedoing it by hand because I'm afraid of overmixing
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Dividethe dough into 30-35 gram pieces or scoop the dough and place on the preparedpans
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Cover the pan and chill the dough for at least 60-minutes
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Towards the end of the chilling, preheat the oven to 375F / 191C
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Bakefor 12-14 minutes
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Cool completely on cooling racks
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