Chocolate Chip Cookies

Flagship

Chocolate Chip Cookies

Our Flagship Chocolate Chip Cookie is rich, tender, and extra chocolatey.
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We use Sequoia All-Purpose Flour as the foundation alongside browned butter for a deep, elevated flavor. Sequoia has the strength to stand up to the browned butter and rich chocolate, while staying delicate enough to create a light, tender texture and an irresistible chewy interior.

Aaron Clouse, Technical Baking Advisor, Cairnspring Mills

Yield
18 cookies (75–78 g each)
Prep Time
11-13 minutes
Bake Time
45 minutes
Total Time
60 minutes

Directions

  1. Step 1:

    Brown 140 g butter until the milk solids are light amber and smell nutty. Transfer to a bowl and cool to 90–95°F (32–35°C).

    • For this step
    • 140 g unsalted butter, browned (yields about 110 g browned butter)
  2. Step 2:

    In a stand mixer fitted with the paddle, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until light and fluffy. Mix in the barley malt syrup.

    • For this step
    • 170 g unsalted butter, softened
    • 175 g light brown sugar
    • 125 g granulated sugar
    • 10 g non-diastatic barley malt syrup
  3. Step 3:

    With the mixer on low, slowly drizzle in the cooled browned butter. Add the egg, egg yolk, and vanilla, mixing until smooth.

    • For this step
    • 1 large egg yolk (18–20 g)
    • 1 large egg (50 g)
    • 10 g vanilla extract
    • 140 g unsalted butter, browned (yields about 110 g browned butter)
  4. Step 4:

    Whisk together the Sequoia All-Purpose Flour, salt, and baking soda. Add to the mixer on low and mix just until a few streaks of flour remain.

    • For this step
    • 330 g Sequoia All-Purpose Flour
    • 5 g Diamond Crystal kosher salt (or 3 g Morton kosher salt)
    • 4.5 g baking soda
  5. Step 5:

    Gently fold in the chopped chocolate and chocolate chips until evenly distributed.

    • For this step
    • 70 g semisweet chocolate chips
    • 250 g chopped bittersweet chocolate (65–70%)
  6. Step 6:

    Scoop into 75–78 g portions. Roll lightly and press a few extra chocolate pieces onto the tops.

  7. Step 7:

    Bake at 350°F (175°C) for 11–13 minutes, rotating the pan halfway through. Bake until the edges are deep golden brown and the centers are just set with a slight gloss.

  8. Step 8:

    Sprinkle with flaky sea salt immediately after baking. Cool on the baking sheet for 10 minutes before transferring to a wire rack.



    • For this step
    • Flaky sea salt

Featured Flours

Sequoia All-Purpose Flour

Sequoia All-Purpose Flour

$17.99— $65.00
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