- 20 minutes
- 13 minutes
A blend of chocolate and butterscotch flavors, the chocolate chip cookie is a unique concoction that is almost instantly recognized by any cookie aficionado. It is also a unique intersection of food science and food art in which small ingredient and procedure changes yield huge changes in the final product. For example, using more brown sugar than white sugar will make for a chewy cookie, as the molasses in brown sugar is hydrophilic. Baking a cold dough instead of a room temperature dough will allow the crust to set before the fat melts, yielding a puffy cookie. Adding additional fat to the dough (say, by using whole eggs instead of egg whites) will produce a softer cookie.
- Preheat oven to 375 degrees Fahrenheit. Prepare baking sheets by lining with parchment paper.
Cream the butter, peanut butter and milk until smooth.
Scrape down the sides of the mixing bowl. Add the sugars and vanilla extract and mix until fully incorporated.
Scrape down the sides of the mixing bowl. Add the eggs one at a time, waiting until the previous egg is fully incorporated before adding the second.
Scrape down the sides of the mixing bowl. Add the flour in two portions and mix at the lowest possible speed or fold in by hand. Mix only until most of the flour is incorporated.
- Mix in the chocolates. Scrape down the sides of the mixing bowl and the mixing attachment. Refrigerate the cookie dough for at least thirty minutes.
- Using a four ounces scooper, portion the cookie dough onto the sheet pans, with at least two inches spacing between the scoops. Bake for 11 to 13 minutes or until the cookies’ edges are golden-brown. Cool the cookies on the pan for five minutes. Carefully slide the parchment off the sheet pan onto a cooling rack and allow the cookies to fully cool before serving.