welcome to episode three of our series
anatomy of a chocolate-chip cookie
and today we're making this cookie this
is a little less buttery than version
two and it has a texture that is sort of
a cross between a crispy chewy cookie
and a cakey cookie this is sort of
getting close to an all-rounder you can
you could please people on both ends of
the spectrum with this cookie and here's
how we made it 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
differently 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 mix are still running add
in the vanilla and then the egg and as
soon as you put the egg in turn the
mixture up to high and really whip that
in you want to get it really well
incorporated 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 this point is 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 fully
so like I said this is this is an
all-rounder cookie it's a little closer
to the crispy chewy than the cakey and I
think you could please everyone with it
and if it's not to your liking check out
one of the other recipes in this series
thanks for stopping by