Ingredients: |
Ingredients: 2⅛ c. flour
1 tsp. baking soda
½ tsp. kosher salt
1½ c. regular semisweet chocolate chips
1 c. large bittersweet chocolate chips or chunks
1½ c. chopped walnuts, chopped
1 c. (2 sticks) unsalted butter, room temperature
1 c. dark brown sugar, tightly packed
½ c. white sugar
2 eggs
2 tsp. vanilla extract.
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Directions: |
Directions:Preheat oven to 375º.
Sift flour, baking soda, and salt together. Set aside.
Mix together chocolate chips and nuts. Set aside.
Cream butter and sugars at medium speed of stand mixer until well mixed, light and fluffy, scraping sides to thoroughly incorporate all. Add one egg, mix for 5 seconds, and scrape sides. Add second egg, mix for 5 seconds, scrape sides. Add vanilla, mix for 5 seconds, scrape sides.
You will add the flour mixture in 4 batches, stopping before adding the 4th batch. For the 1st 3 batches, mix at low speed just to combine, scraping the sides between each addition. When you get to the 4th batch of flour, add the chocolate chip/nut mixture. They may get a bit crushed; that's okay. Mix until there's barely a trace of flour visible, but don't over-mix. If you want to be totally safe, you may want to do the final mix by hand.
Set up a sheet pan with a silpat or parchment. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. Cookie size is up to you. I find the bigger they are, the better ratio between gooey interior and crisp exterior. 2 oz. is about right for this.
Leave a few inches between the raw cookies. Place sheet pan in oven. They cook very fast at 375º, so keep a close eye on them; they're done when they're brown and crispy on the outer border and raw in the very middle (8-10 minutes). Allow to cool a few minutes on pan, then transfer to a rack to cool. Best if eaten right away, but can be frozen until needed.
If you're not going to bake immediately, you can portion them onto a sheet pan with an ice cream scoop, then freeze. Once firm, store in a Ziploc until ready to bake. Original recipe says it's great to bake them off while frozen, though I haven't tested this. |
This recipe for Chocolate Chip Cookies is from