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République’s Chocolate Chip Cookies

Another Chocolate chip cookie recipe, cause you can never have too many. From the Republique in LA, a crispy-edged, tender, chewy center cookie with dark chocolate pieces-that is it, no nuts, no nothing else, just plain delicious.
Prep Time15 minutes
Cook Time10 minutes
Course: cookies
Cuisine: American
Keyword: buttery, chocolate chip cookie, chocolate pieces, drop cookies, Republique

Ingredients

Dry Ingredients

  • 1-1/3 cups plus 1 Tbsp all-purpose flour 175gms
  • 3/4 tsp baking soda 5 gms
  • 1/4 tsp fine sea salt

Creamed Mixture

  • 1/2 cup unsalted butter 110gms pliable but still cold
  • 3/4 cup plus 1 Tbsp light brown sugar 130 gms
  • 1/2 cup granulated sugar 100 gm
  • 1 large egg

The Star

  • 1 cup plus 2 Tbsp chopped dark chocolate 150 gms 60% to 72% cacao

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Sift the flour into a bowl and set aside.
  • Place the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture on medium speed until just incorporated—but no longer. Scrape down the bowl, add the baking soda, salt and egg, and mix until just incorporated. Feel free to make the dough by hand or using a portable mixer, less chance of over mixing.
  • Add the flour to the butter mixture all at once. Again mix until just incorporated. Fold in the chocolate just until evenly distributed. Reserve ~12 pieces of chocolate to press into the top of each cookie dough ball. This insures you will have a nice piece of chocolate showcased in each cookie.
  • Using a #40 (2 oz) ice cream scooper, scoop the dough onto a small baking sheet lined with parchment, press a piece of chocolate in each one, then wrap with plastic wrap, and chill overnight. This helps prevent cookie spread, it is still a pretty thin cookie.,
  • Remove the cookie balls from the refrigerator and bake until the edges are crispy and golden, 8 to 10 minutes. (Bake for less time if you like your cookies chewy and longer if you like them crispier.) Cool on the baking sheet or serve warm. The cookies will keep in an airtight container for up to 5 days.

Notes

The scooped dough can be frozen until solid and then transfer to a resealable plastic bag and kept in the freezer for up to 2 weeks. Bake straight from the freezer adding a minute or two/