Choco Chip Cookie Recipe

Name: TOUS les JOURS Bakery Café - Troys Choco Chip Cookie Recipe
Cook time: 45 min
Total time: 45 min
Yield: 24 servings
Ingredients: 1 cups unsalted butter, softened; 0.5 cups granulated sugar; 0.75 cups light brown sugar, packed; 1 to taste large egg; 1 to taste large egg yolk; 2 tsp pure vanilla extract; 2.25 cups all-purpose flour; 1 tsp baking soda; 0.75 tsp fine sea salt; 1.75 cups semisweet chocolate chips; 0.5 cups optional: chopped walnuts or pecans

Inspired by TOUS les JOURS Bakery Café - Troy

Time45m

Serves24

Make Choco Chip Cookie Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cookie Dough

1 cups unsalted butter, softened

1/2 cups granulated sugar

3/4 cups light brown sugar, packed

1 to taste large egg

1 to taste large egg yolk

2 tsp pure vanilla extract

2 1/4 cups 00 bread flour

1 tsp baking soda

3/4 tsp fine sea salt

1 3/4 cups semisweet chocolate chips

1/2 cups optional: chopped walnuts or pecans

Method

Cookie Dough

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and arrange ingredients so they are ready to use; soften butter at room temperature until easily indented but not greasy (about 30–45 minutes).

Cream butter and sugars

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter (1 cup), granulated sugar (1/2 cup), and light brown sugar (3/4 cup). Beat on medium speed until mixture is light in color and fluffy, about 2–3 minutes, scraping down the bowl once or twice.

Add eggs and vanilla

Add the large egg and the additional egg yolk to the butter-sugar mixture, then add the vanilla extract (2 tsp). Beat on medium-low until just combined, about 30–45 seconds, scraping the bowl once so everything is evenly incorporated. Do not overmix.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour (2 1/4 cups), baking soda (1 tsp), and fine sea salt (3/4 tsp) until evenly distributed.

Mix dry into wet

With the mixer on low speed, add the flour mixture to the butter-egg mixture in two additions, mixing just until no streaks of flour remain. Stop and scrape the bowl; avoid overworking the dough to keep cookies tender.

Fold in chocolate and nuts

Using a spatula, fold in the semisweet chocolate chips (1 3/4 cups) and the optional chopped nuts (1/2 cup) if using, until evenly distributed throughout the dough.

Portion dough

Using a medium cookie scoop (about 1.5 tablespoons) or a rounded 2-tablespoon measure, portion dough into 1–1.25 inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. For uniform cookies, gently press the top of each dough ball to flatten slightly; optionally press a couple extra chocolate chips on top for appearance.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pan halfway through baking. Cookies are done when edges are lightly golden and centers still look slightly soft — they will continue to set while cooling.

Cool

Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with remaining dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, place a slice of bread in the container for a day or two; for longer storage, freeze baked cookies for up to 3 months, or freeze shaped dough balls on a tray then transfer to a freezer bag.