Ultimate Average Chocolate Chip Cookie

Ingredients

• 500 g Bread Flour (provides chew and stretch)
• 250 g Cake Flour (holds butter and oil, reduces spread)
• 300 g Unsalted Butter (softened, cut into cubes)
• 300 g Brown Sugar (packed, adds moisture and flavor)
• 150 g Granulated Sugar (adds sweetness and crispness)
• 2 Large Eggs (room temperature)
• 2 tsp Vanilla Extract (pure vanilla)
• 2 tsp Baking Soda
• 1 tsp Salt
• 400 g Chocolate Chips (semi-sweet or any preferred variety)

Instructions

1. Gather Ingredients and Equipment

   Measure all ingredients, line a baking sheet with parchment paper, and preheat the oven later.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl whisk together bread flour, cake flour, baking soda, and salt until evenly distributed.

   Time: PT2M

3. Add Wet Ingredients and Mix

   Add softened butter, brown sugar, granulated sugar, eggs, and vanilla extract to the bowl. Mix on medium speed just until a uniform dough forms; no need to cream.

   Time: PT5M

4. Fold in Chocolate Chips

   Turn the mixer off and fold in the chocolate chips with a spatula until evenly distributed.

   Time: PT2M

5. Portion and Shape Dough

   Using the kitchen scale, portion the dough into 100 g balls. Roll each ball between your palms to create a smooth, round sphere.

   Time: PT15M

6. Chill the Dough

   Place the dough balls on a tray, cover loosely with plastic wrap, and refrigerate for at least 2 hours, preferably overnight, to hydrate the flour and firm the fat.

   Time: PT12H

7. Preheat Oven

   When ready to bake, preheat the oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

8. Bake Cookies

   Arrange chilled dough balls on a parchment‑lined baking sheet, spacing them apart. Bake for 12 minutes until the edges are golden and the centers are still soft.

   Time: PT12M

   Temperature: 350°F

9. Cool and Finish

   Remove the sheet from the oven, let the cookies rest on the sheet for 5 minutes, then transfer to a cooling rack. Optional: while still warm, press a ring mold around each cookie to define the edge.

   Time: PT10M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

55 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour
• Instead of Cake Flour: Pastry Flour
• Instead of Unsalted Butter: Margarine
• Instead of Brown Sugar: White Sugar + Molasses
• Instead of Granulated Sugar: Caster Sugar
• Instead of Large Eggs: Egg Substitute (equivalent)
• Instead of Vanilla Extract: Maple Extract
• Instead of Baking Soda: Baking Powder (use 3 tsp)
• Instead of Salt: Sea Salt
• Instead of Chocolate Chips: Chopped Chocolate

Equipment Needed

• Stand Mixer or Hand Mixer
• Large Mixing Bowl
• Spatula
• Kitchen Scale
• Measuring Spoons
• Baking Sheet
• Parchment Paper
• Plastic Wrap
• Refrigerator
• Oven
• Cooling Rack
• Ring Mold (optional) (optional)
• Oven Mitts

Critical Steps — Do Not Skip

• Portion and shape dough into smooth balls to control spread
• Chill the dough for at least 2 hours (overnight preferred) to hydrate flour and firm fat
• Bake at 350°F for exactly 12 minutes; watch for golden edges and soft centers

Chef Tips from the Video

• Mix all ingredients in one go – no need to cream butter and sugar separately
• Use a light coating of oil on your hands to keep dough from melting on contact
• For an extra glossy surface, sprinkle a pinch of flaky sea salt on top before baking

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months.

Room temperature: Can sit at room temperature in a sealed tin for 2‑3 days.

Make-Ahead Tips

• The dough can be portioned, wrapped individually, and frozen for up to 1 month; bake from frozen adding 2‑3 minutes to bake time
• Baked cookies can be reheated briefly in a 300°F oven to revive softness