If you turn into a “cookie monster” when faced with a batch of amazing chocolate-chip cookies, then this recipe is for you! These huge cookies are made with our best-selling Organic “Beehive” All-Purpose Flour – a professional-grade, malted AP flour. They are rich, buttery, and packed with chocolate chunks.
As far as what kind of chocolate to use, our preference is for 100% Guittard bittersweet discs, roughly chopped, but you can use whatever mix of chocolate type and size you like best. And, like all the best chocolate-chip cookie recipes, make sure you allow ample time to refrigerate the dough before baking.
When it’s time to dig in, these cookies are best paired with a tall glass of cold milk and gobbling sounds like “om nom nom” 🙂
Formula
Number of Units: 24 large cookies / Unit Weight: 100 grams / Total Weight: 2400 grams
COOKIE DOUGH
Baker’s %
Weight (grams)
Butter
70.0
415g
Brown Sugar
95.0
563g
Eggs
35.0
207g
Vanilla Extract
2.0
11g
Organic “Beehive” All-Purpose Flour
100
593g
Salt
1.8
11g
Baking Soda
1.2
7g
Chocolate Chips/Chunks
100
593g
Total
405
2400g
TECHNICAL
Cream
Butter and sugar on medium – not fully mixed though
Gradually
Add eggs and vanilla
Combine
Dry ingredients and add at 50% incorporated
Add Inclusions
Until just incorporated
Scale
1200 g logs and cool
Cut
6 cookies per sheet
Baking*
12 min @ 350˚F
*Baking time and temp can vary depending on your oven.
Process
If you’re planning to roughly chop your chocolate (bars or discs), do that now. After chopping, scale out the correct weight and set aside. If you’re using regular chocolate chips, you can skip to the next step.
Partially cream the butter and brown sugar in a large mixing bowl. You should still see the sugar granules and the mixture should not be fluffy or lighten in color.
While mixing on the slowest speed, gradually add one egg at a time into the sugar butter mixture. Wait until the egg has been incorporated into the batter before adding the next egg. Add vanilla along with the last egg and mix.
In a separate bowl, combine flour, salt, and baking soda together.
Slowly add the dry ingredients in 3 parts, mixing until each portion of the dry mixture has been almost absorbed. When adding the last third of the dry ingredient, mix it partially. There should still be some of the dry ingredients in the bowl. Add your chips into the mixture and mix on low until just combined.
Take two pieces of parchment and divide the dough into two parts, forming logs that are about 6 – 8 inches long. These logs will be pretty big. Wrap them in parchment, twist the ends to seal and refrigerate the dough for at least 4hrs and up to 3 days.
Baking
Preheat your oven to 350˚F for at least 30 min. While the oven is preheating, take the dough out of the fridge and slice the log into ½ inch pieces. Place the dough onto a parchment lined sheet pan, spacing them at least 2 apart and let the dough soften for 5-10 min.
Bake for 12-15 min: shorter for a softer, doughier cookie and longer for a harder, crunchier cookie. We like to bake ours until the edges just turn slightly brown, but the center is still soft.
When the cookies are finished baking, let them cool for a few minutes on the sheet before moving them to a cooling rack. Let them cool before devouring. Om nom nom…
