Chocolate chip cookie recipe (with a French chef)

Author: Chef Anthony At Pastreez

Try this easy chocolate chip cookie recipe from French chef Anthony and follow his 7 secret tips to get the moist, chewy, doughy cookies. Enjoy anytime!

Bonjour guys! I’m Anthony, chef at Pastreez, an online French bakery in the US. I’m also a business coach that helps local businesses get more leads online.

Besides macarons and crêpes that we ship nationwide, I thought you would love this chocolate chip cookie recipe. Perfect for summer nights with milk, tea or coffee!

It’s an easy proven recipe that works ALL the time, as long as you follow these easy steps and my tips listed below.

I will split the recipe into three parts: Ingredients (some are optional, such as nuts), instructions and my 7 secret tips. Let’s start!

Ingredients For the Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips
  • 1 cup chopped nuts (pecans, walnuts, etc)
  • 1/2 cup chocolate chip

Instructions to Bake the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for an extra burst of flavor.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips and chopped nuts (if using) for a delightful texture and nutty goodness.

Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart. This will ensure perfectly shaped cookies.

You may want to add a couple of chocolate chips or/and nuts (if using) on the top of the dough ball for decoration before you bake your cookie.

Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown. Remember, slightly undercooked centers will provide that delectable chewiness.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. Don’t try to remove it right away, the outer layer has to cool down first, so it does not break.

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7 Secret tips

Here are a few tips that I found helpful when doing this chocolate chip cookie recipe.

Use melted butter

Instead of using softened butter, try melting the butter completely before incorporating it into the dough.

This will create a chewier texture and spread the cookies slightly thinner, resulting in a nice balance between crisp edges and a soft center.

Chill the dough

After preparing the cookie dough, refrigerate it for at least 1 hour or even overnight.

Chilling the dough allows the flavors to meld together and also helps prevent the cookies from spreading too much during baking, resulting in a thicker and more flavorful cookie.

Experiment different chocolates

There is an infinite number of chocolate chip cookies.

Remember, it’s your recipe. If you prefer dark chocolate rather than white chocolate, go for it.

You can also try using chopped chocolate bars or a combination of milk, dark, and white chocolate chunks. This variation in chocolate flavors and textures will add depth to your cookies, and be 100% tailored to you.

Add a touch of sea salt

Just before baking, sprinkle a pinch of flaky sea salt on top of each cookie.

The hint of saltiness will enhance the sweetness of the chocolate and create a delightful flavor contrast. I personally always add an extra pinch, because I love this sweet / salt balance.

Size matters

Experiment with different cookie sizes to suit your preference. For larger, bakery-style cookies, use a larger scoop or spoonfuls of dough.

Smaller cookies can be made using a smaller scoop or by dividing the dough into smaller portions.

At Pastreez, we usually tend to make “bigger” cookies, about 70g each, to adapt to the American market. A fun thing to do is bite-size cookies. These are easier to share with family and friends.

Don’t overbake

Keep a close eye on the cookies as they bake. Remove them from the oven when the edges are just set and slightly golden.

The centers may still appear slightly undercooked but will firm up as they cool, resulting in soft and chewy cookies.

Try mix-ins

In addition to chocolate chips, feel free to incorporate other mix-ins such as chopped nuts (walnuts, pecans, etc.), shredded coconut, dried fruit (cranberries, cherries), or even a sprinkle of espresso powder for a hint of coffee flavor. These are just examples, be innovative!

Remember, these tips can help you take your chocolate chip cookies to the next level, but don’t be afraid to experiment and make adjustments based on your personal preferences. Enjoy your baking guys!

Author: Chef Anthony At Pastreez

Chef Anthony At Pastreez

Have you ever asked yourself, where to find macarons near me? Anthony is the French chef at Pastreez, an online bakery where you can buy macarons online. It ships fresh to your door in the entire United States!

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