perfect after-zoom snack
I know what you’re thinking. Another chocolate chip cookie recipe? Ok, fair enough, but even so, you’re welcome. This one, I guarantee, will become your fast fave. Joanne Chang’s Flour Bakery has become a Boston institution. Her baked goods are outrageously delicious. Below I detail her chocolate chunk cookies (with my minor subs of dark chocolate chips for the chopped semi-sweet and milk chocolate; and a touch more vanilla). I know these will be calling your name right after you “Leave Meeting” later today…
ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs, room temperature
- 3/4 tsp vanilla extract
- 1 cup unbleached all-purpose flour
- 1 cup bread flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups dark chocolate chips (I always use 60% bittersweet Ghirardelli)
steps
- Cream together the butter, brown and granulated sugars in a stand mixer (paddle attachment), for 5 minutes on medium speed.
- Beat in the eggs and vanilla on medium speed (about 2-3 minutes). Make sure you scrape down the side and paddle in the middle to make sure the eggs are thoroughly incorporated.
- Stir together the flours, baking soda, and salt in a medium bowl. Add in the chocolate chips and stir together until well mixed. Add this dry mixture to the butter, sugars, egg, and vanilla mixture. Mix on low speed until the flour mixture is totally incorporated and the dough is evenly mixed.
4. For best results, scrape the dough into an airtight container and let it rest in the fridge overnight (or at least 3-4 hours) before baking. True confession – I have baked them straightaway and had delicious cookies. They do, however, have even better flavor and texture if chilled overnight before baking.
5. Once ready to bake, pre-heat oven to 350℉. Place oven rack in the center. Line the baking sheet with parchment paper. Spoon out the dough into balls about 2 inches apart. Bake for approximately 15 minutes, or until the cookies are golden brown along the edges and slightly soft in the center.
6. Let the cookies cool on a wire rack for 5 – 10 min.
7. As always, enjoy!
Redgate Kitchen 
Hi Jodi,
I love your recipes and am constantly talking about you and your amazing cooking/baking!!
I have a question about the chocolate chip cookies you just posted; if i want to substitute crisco for butter (to make them pareve) how much should i use? and i am mad that you posted this because i LOVE chocolate chip cookies and i will eat too many of them.
Thanks,
Marlene
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Hi Marlene! All of the photos of your recent cooking adventures have looked delicious!! Great question re: crisco. I very rarely use it. I found some info on Thespruceeats.com that may help:
Substituting Shortening for Butter
As an example, you have a cookie recipe that calls for two sticks of butter (1 cup or 226 grams), but you want to use shortening instead. There are two steps:
Multiply the weight of the butter by 0.8, which gives you 181 grams. This is how much shortening you’ll need.
Multiply the weight of the butter by 0.15, which gives you 34 grams (approximately 2 tablespoons) of milk or water that you need to add to make up for the water in the butter.
You can technically leave out the extra liquid in step #2. As a result of having less liquid than the original recipe, your cookies will spread less and be chewier.
Some handy butter conversions from volume to weight:
2 sticks: 1 cup, 225 grams, or 8 ounces
1 stick: 1/2 cup, 113 grams, or 4 ounces
1 tablespoon: 14 grams or 1/2 ounce
1 teaspoon: 5 grams
Good luck! Can’t wait to hear how it goes 🙂
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