Chewy 35g Chocolate Chip Cookie

🛒 Ingredients

The Dough Base

• 225g Unsalted butter, melted and slightly cooled
• 200g Brown sugar, packed
• 100g Granulated white sugar
• ~75g Large egg + 1 Egg yolk (room temp)
• 8g Vanilla extract (approx. 2 tsp)
• 300g All-purpose flour
• 3g Cornstarch (approx. 1 tsp) (The secret to long-lasting softness)
• 5g Baking soda (approx. 1 tsp)
• 3g Salt (approx. ½ tsp)

The Mix-In Variations (Pick One)

Choose your style! Keep the total mix-in weight to 340g to maintain the perfect dough-to-cookie ratio:

👩‍🍳 Step-by-Step Instructions

1. Prep the Dry Mix: In a small bowl, weigh and whisk together the 300g flour, 3g cornstarch, 5g baking soda, and 3g salt. Set aside.
2. Mix the Wet Ingredients: In a large bowl, weigh and whisk together the 225g melted butter, 200g brown sugar, and 100g white sugar until completely smooth and no sugar lumps remain.
3. Add the Binders: To the large bowl, add the ~75g of egg/yolk and 8g vanilla. Whisk vigorously until the mixture becomes glossy and slightly thickened.
4. Build the Dough: Gently fold the dry mix into the large bowl using a spatula. Mix until just combined—stop when a few streaks of flour remain.
5. Scale In Your Mix-Ins: Weigh and add exactly 340g total of your chosen mix-in variation. Fold gently until evenly distributed throughout the dough.
6. Portion and Chill (Crucial!): Using your kitchen scale, scoop and roll the dough into 35g balls. You will get exactly 36 cookies. Place them on a tray, cover, and refrigerate for 30–60 minutes. Chilling prevents the melted butter from spreading the cookies into flat pancakes.
7. Bake: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Space the 35g dough balls about 2 inches apart. Bake for 8–10 minutes. Remove them when the edges are lightly golden and set, but the centers still look soft and slightly underbaked.
8. The Finish: Let them cool on the hot baking sheet for 5 minutes to firm up before transferring them to a wire rack.