Chocolate chunk cookies***
Single Recipe
312 g all purpose flour
250 g bread flour
1 1/4tsp. baking soda
1 1/2 tsp baking powder
1 1/2 tsp. salt
2 1/2 sticks butter (1 1/2c.) (room temp)
265 g light brown sugar
240 g white sugar
2 tsp. pure vanilla
2 eggs
1 1/4 c. semi sweet chocolate chips (nestle)
2 c. semi-sweet chocolate chunks (trader joes)
625g all purpose flour
500g bread flour
2 1/2 tsp. baking soda
1T baking powder
1 T salt
5 sticks butter (3c. ) (room temp)
530g light brown sugar
480g white sugar
4 tsp. pure vanilla extract
4 eggs
2 1/2 cu. semi-sweet chocolate chips (Nestle tollhouse)
2c. semi-sweet chocolate chunks (trader Joes)
Method
1. Sift together dry ingredients in a bowl. (you can just measure them out and then whisk to get lumps out and aerate.)
2. In a stand mixer, cream together butter and sugars using a paddles attachment. Beat the butter and sugar together for 5 minutes! It should become very light in color and fluffy.
3. Add eggs and vanilla to the creamed mixture and mix will being sure to scrape down the sides and the bottom of the bowl to get it all well incorportated.
4. With the mixer on low, start adding the dry ingredients 1/3 at a time until just mixed together. Do not overmix... but be sure it is all properly combined.
5. Carefully fold in the chocolate utnil just combined and distributed.
6. Divide into 3 (or 6 for double ) Logs (2 1/2 inches in diameter) on parchment paper and roll up securing with tape. Let rest in the fridge for at least 8 hours or this is the point where your would freeze.. just put the wrapped logs in a freezer ziplock bag and get rid of any air in the bag.
7. TO BAKE: Divide each log into 6 and slice with a sharp knife. Lay on a cookie sheet on a silpat mat or parchemnt. Your can also just lightly spray the cookie sheet if you prefer. Be aware that if you ahve dark sheets, the baking time is going to be shorter and the bottoms will brown quicker. I sue standar half sheet pan size cookie sheets that are light in color. I do 6 cookies on a sheet (they are large and you don't want them to touch).
Bake at 350F for 18-20 minutes. This may vary depending on your oven. How I check for doneness is that they are just barely beginning to brown on top and there are no shiny parts to the cookie dough on top. Let sit for a few minutes to set and then transfer to a cooking rack.
Recipe Notes:
The 5 minutes of beating the btutter and sugar is important because it affects the textrue of the dough. So just put on a time.
When you divide up the dough to roll up, use a scale to be accurate. I just weigh my bowl beforehand. Then i weigh it with the dough in it and subtract the weight of the bowl. Then divide that amount by 3. I don't do this when i am just making thee for my family but doing them to sell.
Baking the cookies while the dough is cold (just out of the fridge or just thawed a little out of the freezer is important for getting a nicely baked outside but a soft inside so don't let your dough get too warm or come to room temperature before baking.
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