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
- Preheat the oven to 500 degrees F.
- 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.
- 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.
- 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.