welcome to anatomy of a chocolate-chip
cookie version five and today we're
making these two cookies exactly the
same but for one difference it's kind of
a hybrid it's halfway between a crispy
chewy cookie and a cakey cookie there's
a little bit of chewiness in it because
we add an extra egg yolk and this one
has extra chewiness because this one is
made with all-purpose flour and this
one's made with bread flour and the
bread flour and the extra yolk make it a
really interesting hybrid so this is a
pretty basic chocolate chip cookie for
this recipe you're going to need flour
granulated sugar brown sugar butter
vanilla egg salt and baking soda so I
know you want your measurements in cups
and teaspoons and tablespoons all that
information is in the recipe as well as
weights and bakers percentage and with
the bakers percentage you can make this
recipe into anything you want
super super easily the first step is to
weigh the butter right into the mixing
bowl put the mixing bowl on the stand
mixer and start creaming it with the
paddle attachment you just want to get a
little bit of air into the butter and
make a nice smooth homogeneous mixture
of course you could do this with a hand
blender or a wooden spoon the amount of
mixing that you can do with the hand
blender and the wooden spoon will affect
the texture of your cookies down the
line stand mixer really gives you the
best texture I think maybe you like it
different while the butter is having
that initial creaming weigh out the two
sugars
now add the sugars to the butter and
start creaming that and cream it
together really really really well or
not the amount of creaming that you do
will affect the final texture of the
cookie the more creaming that you do
adds more air into the batter or the
dough and that air sort of insulates the
cookie as it cooks it gives you better
structure internally gives you a cookie
with a little bit of height instead of a
lot of spread and so I guess it depends
on what you want from your cookie and
you can play with that amount of
creaming I like to cream it really well
though so while that's creaming together
way-out flour salt and the baking soda
and just sort of mix that together
now with the mixer still running add in
the vanilla and the egg
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and the extra egg yolk and then crank
that mixer up to high and really get it
whipped together and emulsified now a
really important step is make sure you
scrape down the mixing bowl even if you
have a paddle attachment like ours with
the rubber scraper on it it doesn't
really scrape the side of the bowl all
that well you should mix it together
scrape it and then turn it back on a
very important step often overlooked now
as soon as that's all whipped together
turn the mixer down to low and spoon in
the flour and you only want to mix this
just until the flour is mixed in don't
go any further
don't over mix because that leads to a
really tough cookie now pull it off the
stand mixer and with a rubber spatula
give it a little bit of a mix and then
toss in the chocolate chips and mix
those together and at this point if your
dough is really loose or slack if it's a
really warm day in your kitchen stick it
in the fridge for 15 or 20 minutes and
then portion it out and proportioning I
used a fairly small ice cream scoop you
could use a much larger one if you want
it depends what size you want your
cookies to be and of course a spoon
works really well too now I use
parchment paper on my baking sheet I
don't know when I started doing that the
cookies never stick you don't need to
put any sort of grease on it or anything
like that you could do it right on the
baking sheet I kind of like the
parchment paper though really sure why
so at this point to get in the oven and
bake it it's gonna take 12 to 15 minutes
depending on your oven once they're done
pull them out and leave them on the
baking tray for two or three minutes
just to start cooling down and then move
them to a wire rack to really cool so I
like to think of these two cookies as
sort of the best store-bought cookie
that you can make at home it has a very
interesting texture the flavors great I
just don't think it's for me it's not my
favorite but you know throw in the
counter I'm gonna eat them thanks for
stopping by
you can soon