Chocolate Chip Cookies
SmugMug Chocolate Chip Cookies:
Yield: approximately 2 dozen cookies 50 g cookies
Unsalted Butter (Room temperature) 150 g
Granulated Sugar 120 g
Brown Sugar 120 g
Salt 4 g
Eggs 90 g
Vanilla Extract 5 g
All Purpose Flour 325 g
Baking Soda 4 g
Semisweet Chocolate Chips (TCHO 60.5% Couverture discs, rough chopped) 338 g
Whip the butter in a standing mixer with the sugars and salt. Scrap down the bowl to make sure all the sugar and butter are incorporated evenly. The mixture should look light and fluffy.
Add the eggs and vanilla extract to the mixer.
Sift the flour and baking soda together before adding to the mixer.
Fold in the chocolate chips.
Roll out into a log about 1.5” in diameter in parchment paper and freeze for use later. We cut discs from the log about 50 grams each. Or you could scoop them into 50 gram balls and drop them onto a silpat or pan sprayed with nonstick spray.
Bake in a preheated oven 350F for 5 minutes, rotate the pan, and bake for another 5 minutes or until cookies are golden brown. Actual cooking times may vary. Allow cookies to cool for at least 5 minutes before eating.
Aaron Meyers PhotographyCafe AwesomeChef HowardSmugLunchSmugMugchocolatechocolate chipcookiecookiesdeliciousdoughSmugMug Cookbook, from