Our Version of Lemonade’s Irresistible Chocolate Chip Cookies

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Our Version of Lemonade’s Irresistible Chocolate Chip Cookies

By Mindy Benham

If you want to make cookies like those sold at Lemonade, their cookbook will be of little help. However, we’ve reworked the recipe, and come up with a very close approximation. At 5 inches across, this is a big cookie, weighing nearly a quarter pound, with a buttery-salty chew.

We found that Lemonade uses semisweet wafers by Guittard, which you can find at Target. They come in a gold bag in the baking aisle.  Chocolate comprises a full one-third of the cookies ingredients, so using the right product is key. The Lemonade locations, receive the unbaked dough from their central kitchen and then bake it later on-site, a delay that deepens the flavor.  You can do this at home by waiting 24 hours between making dough and baking. As cooking scientist J. Kenji Lopez-Alt says, “If there’s one single thing you can do improve the flavor of your cookies, it’s to let the dough rest.”

Makes 10 enormous cookies

Ingredients:
➜ 2 sticks unsalted butter, browned and cooled to room temperature
➜ 2 1/4 cups bread flour (280g)
➜ 1 tsp baking soda
➜ 1 tsp salt
➜ 3/4 cup white sugar (170g)
➜ 1 cup light brown sugar, firmly packed (216g)
➜ 2 large eggs, at room temperature
➜ 1 tsp vanilla extract
➜ 12 oz bag Guittard 66% semisweet baking wafers

Steps:

1. Brown the butter in a saucepan. Remove from heat and let cool to room temperature.

2. Combine flour, baking soda and salt in a medium bowl, set aside.

3. Combine eggs and white sugar in the bowl of a standing electric mixer fitted with a paddle attachment, or use a handheld electric beater. Beat on medium speed about five minutes. Scrape down sides of bowl, add brown sugar, brown butter and vanilla. Mix well.

4. Turn the mixer to low speed, then add the dry ingredients all at once until just combined. Do not overmix.

5. Weigh out 66g portions of dough on kitchen scale, or use 1/4 cup measure. Mix 21 chocolate wafers into each portion by hand. This extra-picky step ensures that no cookies are over- or under-chocolatey — we used a muffin tin to portion out the chocolate in advance. Flatten dough balls slightly into hockey puck shapes and place each portion in an air-tight container and refrigerate for 24 hours.

Note: There will be extra dough. Resist the temptation to divvy it up amongst the other portions, as your copycat proportions will be off. We suggest sprinkling with sugar for some killer brown butter sugar cookies.

6. Preheat oven to 350 degrees. Place three or four portions on each cookie sheet (remember, they’re huge!) and bake one sheet at a time for 16-20 minutes on middle rack, rotating after 10 minutes. Cookies are done when uniformly golden across the top. Cool on pans for 10 minutes before transferring to wire rack.

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