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6th Street Chocolate Chip Cookies
M. Kathleen Meisinger's bakery formula: melted butter, no vanilla, a 36-hour rest, and a mix of chips plus 70% chocolate. Built for recipe compare — sugar, fat, and chocolate sit at baker's %.
Makes 12 × 80g cookiesGrams
Ingredients
Flours (100%)
- 270.0gAll-Purpose Flour
Other ingredients
- 160.0gBrown Sugar
- 110.0gGranulated Sugar
- 154.0gUnsalted Butter
- 59.0gEggs
- 5.0gBaking Soda
- 5.0gSalt
- 90.0gSemisweet Chocolate Chips
- 91.0g70% Dark Chocolate
Instructions
Melt the butter gently — warm and fluid, not browned — then cool until just tepid.
Stir both sugars into the butter until the mixture looks like wet sand. Do not whip air in.
Mix in the egg just until combined.
Whisk flour, baking soda, and salt. Add in thirds and mix as little as possible.
Fold in the chips and chopped dark chocolate by hand.
Scoop 80g portions, cover, and refrigerate 36 hours so the flour hydrates. Frozen scoops also work; slack 20 minutes before baking.
Heat the oven to 350°F (175°C) with an aluminum sheet and a silicone liner.
Bake until the edges are deep golden and the centers have settled, about 10 to 14 minutes. If the bottoms take color too fast, drop to 325°F (165°C) and add a second sheet underneath as an insulator.
Cool on the sheet until the cookies set, then move to a rack.
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