How to Make Chocolate Chip Cookies

    Published: 06-16-2009
    Views: 65,506
    Expert baker Petra Cox demonstrates how to make chocolate chip cookies.

    Petra Cox

    Petra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.

    Petra Cox: Hi! I am Petra from Mom's Apple Pie Bakery. We are a family business and we have been making pies for over 25 years and we also make wonderful chocolate chip cookies. I am going to show you how we make those today. So, here we are in the kitchen with all the ingredients that we use to make the chocolate chip cookies. I have here half a pound of butter, this is unsalted butter and it has been softened, it's at room temperature. There is two-and-a-half cups of flour here it has been measured out into this, using a dry measure. This is just all purpose flour, which is the basic flour. There's a two third cups of brown sugar, light brown sugar, you packed the brown sugar in and then two thirds of cup of white sugar then just the brown sugar gives a kind of more rich molasses kind of flavor and about two cups of chocolate chunks. You can use chocolate chips, if you want just melt chocolate, but I like dark chocolate, so I chop up dark chocolate candy bars, they are about three ounces each, so it's four ounces -- I mean it's four bars, which is 12 ounces.

    You chop them up into pieces that are a sort of around the size of chocolate chips so they are the right texture in the cookie. I have here special extra strength vanilla from Nicaragua it's very special stuff and it's really thick, it's powerful. This recipe only needs a tea spoon of this stuff, probably about a table spoon of regular standard vanilla from the store. Use real vanilla not artificial, don't skimp there and just a tea spoon of salt and two eggs and that's all you really need to make the chocolate chip cookies and of course a little baking soda to help the cookies rise in oven.