Expert Cookies

Irvin's chocolate chip cookie recipe, bakery style

1.25 sticks butter - room temp
1.25c brown sugar
-/.5c white sugar
.5 tsp salt
.5 tBsp vanilla
1 egg
.75tsp baking powder
.6 tsp baking soda
1.75 flour
1.5c chocolate chunks

Combine butter, sugars, salt, vanilla on low speed
Add egg, gently incorporate
Add powder and soda
Add flour til absorbed
Add chocolate
Bake at 350 for 10-15 minutes - watch til they just begin to turn golden

*SECRETS to best cookies:

- instead of regular/small chocolate chips use big ones that melt well: Guittard Super Cookie Chips are my personal favorite, as well as their Baking Wafers
- age the dough at least 24 hours, ideally a day or two, in the fridge - it gives the dough time to develop deeper flavors
- mix as slowly as possible: don't overwork the dough, when you add ingredients mix slowly and just until incorporated (don't whip)
- room temp butter and eggs are ideal
- sprinkle with sea salt before baking

LONDON: 175 degrees C, 14 minutes

Half Recipe - these didn't rise at all so increase baking powder and baking soda to normal levels?

.62c (~1/3 c) sticks butter - room temp
.62c (~1/3c) brown sugar
-/.25c white sugar
.25 tsp salt
.25 tBsp vanilla
.5 egg
.37tsp (~1/3 tsp) baking powder
.3tsp (~1/3 tsp) baking soda
.88c flour
.75c chocolate chunks