These are amazing cookies.
- 1 large egg
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon table salt
- 1 large egg yolk
- 2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 cup brown sugar (light or dark), 7 ounces
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 cup chocolate chips or chunks or 2 cups (semi or bittersweet)
- Carbohydrate 38.725902530552 g
- Cholesterol 43.7577777777778 mg
- Fat 8.33179833333333 g
- Fiber 0.348075006147225 g
- Protein 1.94102250003737 g
- Saturated Fat 5.05915330555556 g
- Serving Size 1 1 serving (62g)
- Sodium 1802.32450000872 mg
- Sugar 38.3778275244048 g
- Trans Fat 0.635777138888888 g
- Calories 235 calories
Step-by-step
- Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
- Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
- Following illustrations below, form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough''s uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month-shaped or not.)
- Bake, reversing cookie sheets'' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
Using hot, melted butter straight into sugar creates a dense, fudgy base, but skipping the cooling step scrambles the eggs. Cool the butter slightly before mixing. Bakers routinely pack too much flour into measuring cups, turning these treats into dry scones. Weigh the flour to exactly ten and a half ounces. Overmixing the dough develops gluten strands that yield tough, bread-like results. Stop mixing the moment flour streaks disappear.
The Mechanics of Freezing and Make-Ahead Dough
Raw cookie dough tolerates cold storage exceptionally well if handled correctly. Shape the portions before freezing. Drop the shaped dough onto parchment-lined sheets and freeze. Frozen portions require an extra one to two minutes in a 325-degree oven. Storing the dough unshaped works too, but portioning while frozen breaks the structure. Raw dough holds quality in the freezer for up to one month. Thawing is unnecessary before baking.Scaling and Equipment Considerations
Doubling this formulation requires precision because baking soda reacts instantly with acidic brown sugar. Precision matters more than batch size. Standard baking pans warp in high heat, so use sturdy, lipless twenty-by-fourteen-inch cookie sheets. Positioning pans on the upper- and lower-middle oven racks prevents uneven heat distribution. Rotate the sheets halfway through the fifteen to eighteen minute bake cycle. Pull the pans when outer edges harden while centers remain soft and puffy.
