Baked: Chocolate Chip Cookies

Baked Bakery opened up in 2005 in Red Hook, Brooklyn. They opened with the premise of “open a great American bakery that is not a cupcake shop” and they have had great success ever since. While they used to have a bakery in Manhattan, it closed up shop, leaving their Red Hook flagship bakery as their only location. In 2008 they published their first of four cookbooks. This recipe came straight out of Baked Bakery’s book Baked New Frontiers in Baking by Matt Lewis and Renato Poliafito. 

The chocolate chip cookies from Baked are a truly classic chocolate chip cookie that taste great. We used two different chocolate chips to add to the chocolateness of the cookie and it was great. If you need a nice go-to chocolate chip recipe, this could be the ticket. 

Recipe

Ingredients 

2 cups all-purpose flour 

1 teaspoon salt 

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, softened

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar 

2 large eggs

2 teaspoons pure vanilla extract

2 2/3 cups (16 ounces) semisweet chocolate chips 

Directions

1. In a large bowl, whisk the flour, salt, and baking soda together and set aside. 

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. And the vanilla and beat for 5 seconds. 

3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just combined. 

4. Using a spatula or wooden spoon, fold in the chocolate chips. 

5. Cover the bowl tightly and put in the refrigerator for 6 hours. 

6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. 

7. Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1-inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken. 

8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm). 

The cookies can be stored in an airtight container for up to 3 days.