Chocolate
chip cookies
This batch yields 13 large cookies, or 18 medium cookies.
Equipment: Scale, stand mixer with paddle attachment, silicone spatula, sheet pan with parchment. Optional: ice cream scoop.
225g softened butter
200g granulated sugar
200g brown sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
½ tsp baking powder
450g all-purpose flour
1 tsp coarse salt
1 cup (185g) semi-sweet chocolate chips
1 cup (185g) chopped dark chocolate.
*2 cups of chocolate chips will work just fine if you don’t have dark chocolate at home!
Maldon salt for garnish.
Instructions:
In a stand mixer bowl with the paddle attachment, cream the butter, vanilla, and sugars on medium-high for 4 minutes. Scrape down the sides of the bowl as needed with a silicone spatula.
Add the eggs and mix on medium-low for 1 minute
Add all dry ingredients and mix on low for 1 minute. With the mixer going, add the chocolate.
Chill the cookie dough in the fridge for at least 1 hour.
Once ready to bake, preheat the oven to 375F and line a baking tray with parchment.
For large cookies, use a 3.25oz ice cream scoop (a little smaller than a tennis ball). For medium sized cookies, shape into golf ball sized pieces and lightly press on top of the dough to flatten them on the baking sheet. Sprinkle with Maldon salt.
Bake at 375 for 16-18 minutes for large cookies, 13-15 minutes for medium sized cookies.
Cool on the pan for 10 minutes before transferring to a cooling rack or plate.