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Chocolate Chip Cookies Recipe
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Chocolate Chip Cookies - Le Cordon Bleu Recipe

Best chocolate chip cookie recipe on earth
Course Dessert
Cuisine American Classic
Keyword Chocolate Chip Cookies, Chocolate chip cookies recipe
Prep Time 3 minutes
Cook Time 8 minutes
Baking Time 14 minutes
Total Time 25 minutes
Servings 18 cookies
Author Steven Pennington

Equipment

  • KitchenAid
  • Flour Sifter
  • Digital Scale (Optional: metric scale weighs ingredients)
  • Cookie Sheet 18 by 13 (Half sheet pan: standard size)

Ingredients

Metric Measurements

  • 6 oz Butter / 1 1/2 sticks
  • 3 Eggs / 2 whole eggs + extra yolk
  • 6 oz Fine White Sugar
  • 6 oz Brown Sugar
  • 1 T Vanilla Extract / yes 1 tablespoon
  • 1 tsp Kosher Salt
  • 10 oz Pastry Flour / Yes you can use AP-Flour, yet cookie texture will be denser/tougher
  • 1 tsp Baking Soda
  • 1/8 tsp Nutmeg / optional
  • 9 oz Chocolate Chips
  • 4 oz Walnuts / optional

Standard USA Measurements

  • 1 1/2 sticks Butter
  • 3 Eggs / 2 whole eggs + extra yolk
  • 3/4 cup Fine White Sugar
  • 3/4 cup Brown Sugar
  • 1 T Vanilla Extract / yes 1 tablespoon
  • 1 tsp Kosher Salt
  • 2 1/4 cups Pastry Flour / Yes you can use AP-Flour, yet cookie texture will be denser/tougher
  • 1 tsp Baking Soda
  • 1 1/4 cups Chocolate Chips / mix of semi-bitter & milk chocolate
  • 1/2 cup Walnuts / optional
  • 1/8 tsp Nutmeg / optional

Instructions

Making The Chocolate Chip Cookies

  • Begin by creaming the butter, sugar, and eggs together. Using a KitchenAid mixer with the paddle attachment works best.
    Chef Tip: creaming the butter and sugar together takes longer than just mixing them together. You need to do this for at least 3 minutes. Some say long enough for the mixing bowl to get warm (not necessary) the sugar hydrates and softens in texture. Will lighten in color.
    One thing you can count on with Le Cordon Bleu, excellent technique.
  • Then add in the vanilla, not before. 1 tablespoon
  • Next, take the pastry flour, salt, and baking soda and sift them. Please do not skip this step. There is always a small section that doesn't get mixed correctly. No one wants to eat raw flour.
  • Then add the sifted pastry flour to the wet ingredients. Mix in 1/3 of the pastry flour at a time. After 2/3rds of the pastry flour is added, go ahead and add in the chocolate chips. Make sure to scrape the bottom of the mixing bowl to incorporate all of the ingredients. Please add more chocolate chips if you wish.
  • Chef Tip: To ensure your cookies turn out great, Do NOT over mix once the pastry flour has been added. Just like when making biscuits. The longer you work the cookie dough the tougher the cookies become. #glutendevelopment
  • Place the cookie dough in the refrigerator for 20 to 30 minutes.
    Chef Tip: Two reasons, the dough will be easier to scrape and shape due to setting up from the quick chill. Secondly, the gluten in the dough has a chance to relax. This will offer a more tender cookie.
  • Cook on a cookie sheet without any parchment paper. The parchment paper steals the texture of the bottom of the cookie. Which is the best part. #noparchementpaper
    It's called a cookie sheet for a reason lol
    Try to place the cookies apart. The cookies will expand while cooking. I placed 6 cookies at a time on the cookie sheet.
    Chef Tip: If you want to try to reduce that effect you can bake the cookies at a higher temperature and the cookies will set quicker, reducing the spread of the cookie.
  • Bake Cookies @ 350 for 14 minutes or golden brown and delicious. Check the cookies after 11 minutes of cooking to make sure everything is going perfectly.