Recipe Dev: Chocolate Chip Cookies

Unless you don't like chocolate, you probably like chocolate chip cookies.

This is a recipe I've been fiddling with on and off that I rather like. It's not too sweet, and has plenty of depth and complexity without being complicated. While it does call for a mixer, it's not strictly necessary, just takes a bit longer to do by hand.

Equipment:

Mixer with Paddle Attachment
Scale
Small Saute Pan
Rubber/Silicone Spatula
#50 Portion Scoop (~2Tbsp)
Medium Bowl
Measuring Spoons
Sheet Tray
Parchment Paper
Oven

Ingredients:

300g All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Salt

3/4c / 170g Unsalted Butter, melted and browned (170g being the pre-browned weight)
1c / 190g Brown Sugar (light or dark)
1/2c / 100g Granulated Sugar
2 tsp Masala Chai spice
    (Mix ground Coriander, Cardamom, Nutmeg, Black Pepper, Clove)

1 Tbsp Vanilla Extract (or 2 tsp vanilla / 1 tsp almond)
1 Large Whole Egg
1 Egg Yolk
2c / ~12oz Semisweet Chocolate Chips
    (Ideal- Guittard 68% cookie drops)

Process:

Preheat the oven to 325°F (~165°C). Line two sheet trays with parchment paper.

In the small saute pan, melt and gently brown the butter. Allow to cool to room temperature.
Combine the weighed flour, baking soda and salt in a medium bowl; set aside.
In the mixer w/paddle attachment, cream together the melted butter, brown sugar and white sugar until well blended, 3-4 minutes on medium-high speeds.

Beat in the egg, egg yolk, and vanilla until the mixture is light and creamy, 1-2 minutes.

Mix in the dry ingredients on low until just combined, ~1 minute.

Remove the mixing bowl from the mixer, then stir in the chocolate chips by hand using a spoon or rubber spatula. If necessary, chill the dough in the freezer or refrigerator for ~15 minutes here to firm it up.

Place cookie dough onto the prepared sheet tray(s) using a #50 scoop (about 2 Tbsp). The single batch should yield approximately 36 cookies

Use one tray to hold all the cookies, and place them in the refrigerator to chill. Once thoroughly chilled, the portioned cookies can be baked and/or bagged and frozen.

A standard half-sheet tray will comfortably bake 8 cookies at a time in a 3-row, 3/2/3 configuration. Bake in the preheated oven for 13-14 minutes (rotating the tray halfway through), or until the edges are lightly toasted. From frozen, add 2-3 min.

Cool on baking sheets for a few minutes before removing. The carry-over from the still-hot tray is an important final step for ensuring the center is fully cooked.

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