Pastry School Week 2 – The Perfect Chocolate Chip Cookie

• 6-3/8 ounces, weight Butter, At Room Temperature
• 3-1/4 ounces, weight White Sugar
• 7-1/2 ounces, weight Brown Sugar
• 1 teaspoon Salt
• 3 ounces, weight Eggs
• 1 teaspoon Vanilla
• 1 ounce, weight Water
• 1/2 pounds, 2-5/8 ounces, weight Pastry Flour
• 1/4 ounces, weight Baking Soda
• 1/2 pounds, 2-5/8 ounces, weight Chocolate Chips

1. Cream the butter, sugars and salt for 1 minute. Add the egg, vanilla and water. (The water is added so it releases a bit of steam when baked). Add the sifted pastry flour and baking soda and mix until well incorporated. Add the chocolate chips and mix until evenly distributed.
2. Cover and refrigerate the dough for at least 1 hour. Once chilled, use a 1-inch scoop to scoop the dough onto the baking sheet.
3. Bake at 375 degrees on a parchment-lined baking sheet for 9-11 minutes. (Experiment with the baking time depending on your oven and how the air circulates.)

weight butter, weight white sugar, salt, eggs, vanilla, water, flour, ubc, chocolate chips

Taken from tastykitchen.com/recipes/desserts/pastry-school-week-2-e28093-the-perfect-chocolate-chip-cookie/ (may not work)