Recipe by Lisa Vega, Executive Pastry Chef, Dandelion Chocolate, San Francisco
www.dandelionchocolate.com

Chocolate chip cookie afficionados have their own opinions about what constitutes the perfect cookie, and so do the folks at Dandelion Chocolate in San Francisco. They decided that the best way to develop a winning formula was to visit their favorite bakeries in San Francisco, line up the cookies, and do a blind tasting to see what qualities they liked about each selection. Then they took the best parts of each cookie and piled them into one winning recipe, which you find before you. It’s the ideal combination of crunchy and chewy – crisp around the edges and soft inside, with just the right ration of dough to chocolate. It’s no surprise that these cookies sell out everyday at the Dandelion Chocolate factory. You can buy Dandelion’s unique facet-shaped chocolate chips here.

Makes 18 large cookies

Ingredients

• 2 ½ cups (355 grams) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 16 tablespoons (227 grams) unsalted butter, at room temperature
• 1 cup (200 grams) granulated sugar
• ¾ cup (162 grams) firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (227 grams) Dandelion 70% chocolate chips (read more about these here)

Instructions

1. Position two racks near the center of the oven and preheat the oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars at medium speed for 3 minutes, until creamy and light. Add the egg and vanilla and mix on low speed until combined, scraping down the sides of the bowl with a rubber spatula as necessary.
4. Add the flour mixture in two additions, mixing on low speed after each addition just until combined.
5. Add the chocolate chips and mix on low speed until the chips are evenly distributed.
6. Scoop ¼ cup (2 ounce) portions of the dough with a #16 scoop and roll them into balls. Place the balls onto the prepared baking sheets, pressing down on them with your palm to flatten them slightly, spacing them at least 3 inches apart. Bake for 18-22 minutes, until golden brown around the edges, rotating the baking sheets halfway through baking to ensure even coloring.

Recommended equipment:

Mrs. Anderson’s #16 Baking Cookie Ice Cream Scoop

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet Pan