The Ultimate Chocolate Chip Cookies
Soft, thick, and rich chocolate chip cookies
Equipment
- 1 Stand mixer optional
Ingredients
- 280 g Butter cold
- 285 g Brown Sugar
- 115 g Sugar
- 2 bag Earl Grey Tea or 2 Tbsp loose leaf, finely ground
- 2 each Eggs room temperature
- 3 each Yolks room temperature
- 1.5 tsp Vanilla
- 230 g Cake Flour
- 275 g AP Flour
- 5 g Kosher Salt
- 8 g Cornstarch
- 6 g Baking Soda
- 165 g White Chocolate
- 250 g Milk Chocolate
- 255 g Dark Chocolate
Instructions
- Cream the butter and sugars on speed 2 for 5 minutes until smooth and creamy. Scrape the bowl.
- Add the eggs and yolks one at a time, until each is fully mixed in. Add the vanilla. Mix. Scrape the bowl.
- Add all the dry ingredients and mix on low speed for a minute. Add the chocolates and mix for 30 seconds to a minute.
- Remove the bowl from the machine. Scrape the bowl and fold the dough a few times to ensure all ingredients are mixed in.
- Scoop the dough and place it onto a sheet pan. Once all the dough has been scooped, place the pan in the fridge for one hour to rest.
- Bake at 370° for about 12 minutes. Allow to cool slightly before eating. Cool completely before storing.
Notes
Baking times vary.
To store dough balls: place them in a freezer-safe container and keep them for up to 3 months.
To store baked cookies: place them in an airtight container for up to 4 days.