jl chocolate chip cookies

Jim Lahey’s Chocolate Chip Cookies recipe from his cookbook – My Pizza.

If you’ve baked chocolate chip cookies before, the first thing you’ll probably notice about this recipe, is how relatively hot the oven is. Two things are accomplished at 500 degrees F: The cookies cook much faster and they achieve a bit of crispness on the outside while remaining soft and delicate on the inside.

150 grams (10 tablespoons) unsalted butter, softened

75 grams (1/3 cup packed) brown sugar

75 grams (scant 1/3 cup) granulated sugar

1 large egg, at room temperture

150 grams (1 cup plus 2 tablespoons) all-purpose flour

2 grams (1/2 teaspoon) baking powder

2 grams (1/4 tespoon) coarse sea salt

180 grams (1 cup) semisweet chocolate chips

  1. Preheat the oven to 500 degrees F.
  2. In an electric stand mixer on high speed, beat together the butter and sugars for 2 to 3 minutes. The mixture should look like thick whipped cream. Add the egg and beat for 30 seconds.
  3. In a sepereate bowl, mix together the four, baking powder, and salt. Working by hand with a spatula, completely incorporate the flour mixture and chocolate chips into the butter-sugar mixture.
  4. Line a baking sheet with parchment paper and distribute heaping teaspoons, about 20 grams each, at least 1 1/2 inches apart (the cookies will flatten and spread as they cook). Bake for 6-7 minutes, watching them carefully. They should be crisp on the edges and soft on the inside.

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