Canal House Thin and Chewy Chocolate Chip Cookies

Name: Canal House Thin and Chewy Chocolate Chip Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 15
Cuisine: American
Ingredients: 10 oz European-Style Butter (10 ounces room temperature high-fat butter, such as Kerrygold); 1 ¼ cup Dark Brown Sugar (1¼ cups (298 g) dark brown sugar); ¾ cup Granulated Sugar (¾ cup (149g) granulated sugar); 1 tbsp Vanilla Bean Paste (1 tablespoon vanilla bean paste or extract); 2 tsp Kosher Salt (2 teaspoons kosher salt*); 2 pieces Egg (2 large eggs); 1 ¾ cup All-Purpose Flour (1¾ cups plus 2 tablespoons (265g) all-purpose ﬂour); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 8 oz Chocolate Chip (8 ounces chocolate chips)

Canal House Thin and Chewy Chocolate Chip Cookies - Cookie (American)

31 minAmerican

Servings15

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Steps

1Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.
2Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl.
3Remove the bowl from the mixer. Portion the dough into balls weighing about 1 oz (28 g) each. For best results, store the dough balls in the fridge for at least 24 hours prior to baking and up to 1 week in advance.
4Preheat the oven to 350ºF. Once heated, place the balls, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.