Pete Solecki's Chocolate Chip Cookies
My favorite chocolate chip cookies are soft and chewy, and they're substantial. I like to make them in large batches and freeze the dough in pucks, so that freshly baked cookies are never more than a few minutes away.
Most amounts below are given by weight for greater accuracy.
- 16 oz butter - melted
- 21 oz bread flour
- 2 tsp kosher salt
- 2 tsp baking soda
- 1/2 cup (3.5 oz) granulated sugar
- 16 oz dark brown sugar
- 2 whole eggs
- 2 egg yolks
- 2 fl oz milk
- 1 tbsp pure vanilla extract
- 24 oz semi-sweet chocolate chips
(I prefer Ghirardelli)
Combine the flour, salt and baking soda in a large bowl making sure the ingredients are evenly incorporated.
Combine the eggs and milk and beat until the liquid is uniform in color and consistency.
Combine the melted butter with the white and brown sugar in a separate large bowl and mix on high speed for 2 minutes.
Add the eggs and milk to the butter/sugar and mix until they are incorporated.
Add the vanilla extract and mix.
Add the flour mixture one-third at a time, making sure each third is well incorporated before adding the next.
Mix in the chocolate chips.
To make portioning the cookies easier, chill the batter in the refrigerator for several hours.
Portion the cookies into 2 oz. (60g) pucks or balls.
Freeze the pucks overnight on a plate or tray to allow them to solidify, then they can be stored in zip top plastic bags until baking.
Remove cookie pucks from the freezer and place on a cookie sheet lined with parchment paper. Cookies should be widely spaced with no more than 6 on a standard 13" x 18" sheet pan.
Preheat an oven to 375°. The cookies should have about 10 minutes to thaw while the oven comes to temperature.
Bake the cookies 12-18 minutes. Cooking times will vary widely and every cook should adjust the time and temperature for his or her oven. When properly baked the cookies should have a cake-like crumb all the way through the center, but the bottom of the cookie should not be burned.