The Best Chocolate Chip Cookies
Serves:: 40-50 cookies
  • 285g butter, softened
  • 180g white sugar
  • 215g dark brown sugar
  • 2 medium size eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 445g all-purpose flour
  • 125g bread flour
  • 10g salt
  • 4g baking powder
  • 4g baking soda
  • 350g dark chocolate chips (slightly chopped)
  1. Sift the flours, salt, baking powder and baking soda.
  2. Combine the butter and sugars in a bowl and mix for 2 minutes on medium speed until pale and light.
  3. Stir in the eggs, one by one, then add the egg yolk and vanilla and mix well.
  4. Add half of the flour mixture and mix on low speed for 30 seconds until incorporated.
  5. Add the rest of the flour and chocolate and mix with a spatula until incorporated.
  6. Drop spoonfuls of dough on a baking tray lined with baking paper - use an ice cream scoop for this task, although you can easily form balls of dough - the dough is firm and pliable, easy to work with.
  7. Freeze the cookies for 1 hour at least then bake in the preheated oven at 350F for 12-14 minutes or until the cookies turn slightly golden brown on the edges.
  8. When done, remove from the oven and gently press the cookies with a potato masher to even them up.
  9. Allow to cool completely in the pan before serving.
Recipe by Pastry Workshop at