The Cookie Recipe

Come for the pottery. Stay for the cookies.

If you’ve ever attended one of the in-person pottery sales and bought a piece to take home, you know I like to include a cookie with your purchase.

Now you can bake them yourself.

Timing

  • Total prep time: 2.5 hours (to allow to for chilling)

  • Bake time: 24 minutes

Ingredients

  • Unsalted butter (280 g)

  • Dark brown sugar (285 g)

  • White sugar (115 g)

  • 2 eggs

  • Cake flour (230 g)

  • All-Purpose flour (275 g)

  • Salt (5 g)

  • Cornstarch (8 g)

  • Baking soda (6 g)

  • Semi-sweet chocolate chips (450 g)

Equipment

  • Stand mixer with whisk and paddle attachments

    • (I use KitchenAid)

  • Parchment paper

  • Baking sheet

  • Scale

Directions

  1. Melt the butter and let it come to room temperature

  2. In a large stand mixer, whisk the sugars

  3. While whisking on low speed, stream in the butter

  4. Add eggs one at a time

  5. Stop mixing once well combined (avoid over-mixing)

  6. In a separate bowl, mix together the dry ingredients (flours, salt, cornstarch, baking soda)

  7. Switch the mixer attachment from whisk to paddle

  8. On low speed, slowly add in dry mixture

  9. Once combined, fold in the chocolate chips

  10. Pop in the fridge for at least an hour

    • The more chilled, the better

  11. Line the baking sheet with parchment paper

  12. Roll out a dozen 5oz balls and place 6 inches apart on a baking sheet

    • The more conical, the better

  13. Freeze for at least an hour

    • Don’t skip this step

  14. Preheat oven to 325 degrees F

  15. Bake for 24 minutes*

    • But honestly, this has changed depending on the oven - keep an eye on the cookies and take them out before the edges go dark brown