Coffee Shop Chocolate Chip Cookie

Coffee Shop Chocolate Chip Cookie

Watch the recipe video

We think of this chocolate Chip cookie recipe as the best store bought cookie that you can make at home. It’s a hybrid of crispy, chewy, and a cakey cookie - the extra egg yolk gives some added ‘chew’. If you decide to swap out the all purpose flour for bread flour, you’ll add to that chewy texture around the edges while subtly changing the centre to slightly cakey-er.

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recipe, cooking, baking, cookies, desserts
American
Coffee Shop Chocolate Chip Cookiehttps://youtu.be/G4_ZioHhAlIWe think of this chocolate Chip cookie recipe as the best store bought cookie that you can make at home. It’s a hybrid of crispy, chewy, and a cakey cookie - the extra egg yolk gives some added ‘chew’. If you decide to swap out the all purpose flour for bread flour, you’ll add to that chewy texture around the edges while subtly changing the centre to slightly cakey-er.https://static1.squarespace.com/static/5a678c0718b27d534f591b05/5a69eb8be2c483e34e3dd0b7/5b153a3d88251be8a150dfce/1528117826630/Coffee+Shop+Chocolate+Chip+Cookie+5+A+copy.jpg?format=2500w2018-06-04
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Coffee Shop Chocolate Chip Cookie

We think of this chocolate Chip cookie recipe as the best store bought cookie that you can make at home. It’s a hybrid of crispy, chewy, and a cakey cookie - the extra egg yolk gives some added ‘chew’. If you decide to swap out the all purpose flour for bread flour, you’ll add to that chewy texture around the edges while subtly changing the centre to slightly cakey-er.

prep time: 20 minscook time: 12 minstotal time: 32 mins

ingredients:

  • 100% (200g) all purpose flour (or Bread Flour)

  • 40% (80g) white sugar

  • 40% (80g) brown sugar 

  • 70% (140g) butter at room temp

  • 4% (2 tsp / 10 mL / 8g) salt 

  • 1.5% (½ tsp / 2 mL / 3g) baking soda

  • 5% (2 tsp / 10 mL / 10g) pure vanilla extract

  • 25% (1 large) egg 

  • 75% (150g) chocolate chips

Method:

  1. Preheat oven to 350ºF (180ºC).

  2. Weigh out the butter and beat to a creamy consistency.

    Add both sugars and cream until really light and fluffy. 

  3. The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.

  4. Mix in the vanilla and egg, then turn the mixer to high and really whip this up.

  5. Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture.

  6. Don’t over-mix at this step - just mix until the flour disappears.

    Stir in the chocolate chips.

  7. You can at this point refrigerate the dough before baking if you wish.

    Portion onto a parchment lined baking sheet and bake for 12-15 minutes.

NOTES:

*Tips:
-Dough can be portioned into balls and then frozen - you can then cook one or two from frozen as needed. Just add a minute or two to the baking time.
-Some people may find 4% salt too salty - scale this back if you want.

calories

100
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