Pastry School Week 2 – The Perfect Chocolate Chip Cookie

Name: Pastry School Week 2 – The Perfect Chocolate Chip Cookie
Ingredients: 6-3/8 ounces, weight Butter, At Room Temperature; 3-1/4 ounces, weight White Sugar; 7-1/2 ounces, weight Brown Sugar; 1 teaspoon Salt; 3 ounces, weight Eggs; 1 teaspoon Vanilla; 1 ounce, weight Water; 1/2 pounds, 2-5/8 ounces, weight Pastry Flour; 1/4 ounces, weight Baking Soda; 1/2 pounds, 2-5/8 ounces, weight Chocolate Chips

10 ingredients

3 steps

Ingredients

6-3/8 ounces, weight Butter, At Room Temperature
3-1/4 ounces, weight White Sugar
7-1/2 ounces, weight Brown Sugar
1 teaspoon Salt
3 ounces, weight Eggs
1 teaspoon Vanilla
1 ounce, weight Water
1/2 pounds, 2-5/8 ounces, weight Pastry Flour
1/4 ounces, weight Baking Soda
1/2 pounds, 2-5/8 ounces, weight Chocolate Chips

Directions

1

Cream the butter, sugars and salt for 1 minute. Add the egg, vanilla and water. (The water is added so it releases a bit of steam when baked). Add the sifted pastry flour and baking soda and mix until well incorporated. Add the chocolate chips and mix until evenly distributed.
2

Cover and refrigerate the dough for at least 1 hour. Once chilled, use a 1-inch scoop to scoop the dough onto the baking sheet.
3

Bake at 375 degrees on a parchment-lined baking sheet for 9-11 minutes. (Experiment with the baking time depending on your oven and how the air circulates.)