Chocolate Chip Cookies Like Wegmans
These are flat and chewy chocolate chip cookies with a texture similar to the cookies you buy at Wegmans. I measure with weights and the volumes given are just estimates.
Servings 28 cookies
Calories 250kcal
Cost 5
Ingredients
- 270 grams all-purpose flour (bleached makes the cookies a little softer), weigh the flour for best results 2 cups of flour that has been fluffed and aerated well.
- 228 grams unsalted butter, softened 2 sticks
- 144 grams light brown sugar About ¾ cup
- 144 grams granulated sugar About ¾ cup
- 1 large egg (50 grams)
- 1 large egg yolk (18 grams)
- 1 teaspoon vanilla extract (5 ml)
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 cups semisweet chocolate chips, generous cups!
Instructions
- Weigh the flour to make sure you have 270 grams. Sift it after weighing. You could probably skip the sifting, but I've been using some lumpy flour lately and am having to sift. It may or may not affect overall texture.
- Crack the eggs into a bowl and whisk to blend the yolks and white.
- In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar until creamy. Continue creaming for about 3 minutes. Beat in the vanilla, Scraping the sides of the bowl often.
- With the mixer on medium low speed. drizzle in the beaten egg 1 tablespoon at a time. Beat on medium speed until egg is incorporated. If you're not using a stand mixer, just stir the egg in with a big spoon or scraper and once it's incorporated, beat with the mixer.
- Add the salt and baking soda to the mixing bowl and beat until evenly blended.
- Using a heavy duty scraper, stir in the flour gradually (⅓ at a time) until fully incorporated. Stir in the chocolate chips.
- Using a cookie scoop, scoop out generous balls that weigh about 40-42 grams each. You can use a scanty large scoop or a generous medium scoop. Scoop the balls and put on a plate or tray lined with plastic wrap. Press the tops down slightly so they are disks rather than balls. Cover and chill overnight or bake a few right away. You can also freeze them.
- Preheat oven to 350 degrees F. or use 325 F convection. Line a baking sheet with parchment paper.
- Arrange mounds, either chilled or frozen, on baking sheet, spacing 2 ½ inches apart.
- Bake one sheet at a time, checking at 12 minutes, until the cookies are just barely set. The surfaces will have tiny bubbles and they will no longer look as shiny.
- Slide the parchment off the baking sheet onto a counter. Using a rimmed baking sheet (you can use the one you baked the cookies on or another), flip it over and let the cookies cool under the baking sheet. The idea is to trap some of the steam and keep the cookies soft.
- When the cookies have cooled and are just slightly warm rather than hot, slide them into a freezer or regular zipper type bag and seal. Again, the point is to lock in the steam from the cookies to help keep them soft.
Nutrition
Calories: 250kcal