The Ultimate Chocolate Chip Cookies
Our recipe to review from Bake the Seasons is Salted Chocolate Chunk Cookies, found on page 182.
I don’t think there is such a thing as a bad chocolate chip cookie, but here are some tips for an incredible chocolate chip cookie.
Ingredients
Please weigh your ingredients
- all-purpose flour= 150 grams
- I used whole wheat flour instead of buckwheat- 30 grams
- brown sugar = 165 grams
- baking soda = 2.5 grams
- I used granulated sugar - 100 grams
- butter = 113 grams
- vanilla = 6 grams
- I added 1 egg yolk
- I added 1/2 tablespoon of molasses
- I added 1 teaspoon/4 grams cookie dough extract
- I added 1/2 cup caramilk chocolate
The Bake
Do you ever why so many cookie recipes call for resting the dough in fridge before baking. Here are three reasons why this is a really important step.
1. TASTE
- the flavour becomes more concentrated
- as dough chills, it loses moisture: this in turn, concentrates the remaining ingredients
2. TEXTURE
- when dough rests, it’s sugar levels become more concentrated as excess moisture is absorbed
- the higher the percentage of sugar in the dough, the more likely your cookies will turn out chewy on the inside and crispy on the outside
3. SHAPE
- chilling the dough solidifies the fat, making the cookies less likely to spread during baking
**NOTE**
At the bakery our cookie dough always rested for 48hr minimum
Using a cookie scoop will give you uniform cookies.
The Results
My rating of this recipe is 5 out of 5. If you adhere to my tips you will have an excellent chocolate chip cookie.
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