Chocolate chip cookies
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0.5
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1 pound unsalted butter450grams225
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white sugar575grams288
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dark brown sugar247.5grams124
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4 large eggs4eggs2
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AP flour672grams336
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cornflour16grams8
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gluten14grams7
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1 tablespoon salt17grams9
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2 teaspoons baking powder10grams5
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2 teaspoons baking soda10grams5
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1 tablespoon pure vanilla extract1tablespoon0.5
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2 pounds bittersweet chocolate, coarsely chopped907grams454
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Substitution calculations
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3 cups plus 2 tablespoons pastry flour (3.125 cups)360grams180
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3 cups bread flour345grams173
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2 1/4 cups packed light-brown sugar491grams245
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total weightcake flourAP flourcornstarch
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1 cup cake flour998415
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2 cup pastry flour27590185
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2 cup pastry flour = 1.33 AP + .66 cake153.33333331 1/3 AP flour
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56102/3 cake flour
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2 cup pastry flour = 1.33 AP + .66 cake209.333333310
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1 cup pastry flour104.66666675
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3.125 cups pastry flour3.125327.083333315.625
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dark brown sugarwhite sugar
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1 cup light brown sugar110100
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2.25 cup light brown sugar2.25247.5225
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http://atendercrumb.com/2008/09/my-favorite-chocolate-chip-cookie/
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Jacques Torres’ Secret Chocolate Chip Cookie Recipe
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Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
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Ingredients
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1 pound unsalted butter
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1 3/4 cups granulated sugar
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2 1/4 cups packed light-brown sugar
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4 large eggs
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3 cups plus 2 tablespoons pastry flour
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3 cups bread flour
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1 tablespoon salt
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2 teaspoons baking powder
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2 teaspoons baking soda
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1 tablespoon pure vanilla extract
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2 pounds bittersweet chocolate, coarsely chopped
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Directions
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- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
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- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
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- Add eggs, one at a time, mixing well after each addition.
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- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
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- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
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- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
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- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
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