Cakey Chocolate Chip Cookie Recipe<br /><br />This chocolate Chip cookie recipe definitely has very cakey qualities about it. The lower butter content means that it’s a bit taller and a bit softer in the middle.<br /><br />Ingredients:<br />100% (200g) all purpose flour <br />40% (80g) white sugar <br />40% (80g) brown sugar <br />60% (120g) butter at room temp<br />4% (2 tsp / 10 mL / 8g) salt <br />1.5% (½ tsp / 2 mL / 3g) baking soda <br />5% (2 tsp / 10 mL / 10g) pure vanilla extract<br />25% (1 large) egg <br />75% (150g) chocolate chips<br /><br /><br /><br />Method:<br />Preheat oven to 350ºF (180ºC).<br />Weigh out the butter and beat to a creamy consistency.<br />Add both sugars and cream until really light and fluffy. <br />The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.<br />Mix in the vanilla and egg, then turn the mixer to high and really whip this up.<br />Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture.<br />Don’t over-mix at this step - just mix until the flour disappears.<br />Stir in the chocolate chips.<br />You can at this point refrigerate the dough before baking if you wish.<br />Portion onto a parchment lined baking sheet and bake for 12-15 minutes.<br /><br />Makes 18 cookies<br /><br /><br />*Tips:<br />-Dough can be portioned into balls and then frozen - you can then cook one or two from frozen as needed. Just add a minute or two to the baking time.<br />-Some people may find 4% salt too salty - scale this back if you want.<br /><br />Music by Dyalla Swain https://soundcloud.com/dyallas<br />
