Chocolate Chip Cookies

By á-33992

Ingredients

• 2 1/8 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cup regular semisweet chocolate chips
• 1 cup large bittersweet chocolate chips
• 1 1/2 cup walnuts, finely chopped
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup light or dark brown sugar, tightly packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract

Details

Servings 24
Adapted from food52.com

Preparation

Step 1

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Makes 24 cookies (2 ounces each)

Heat oven to 375° F.

Mix together chocolate chips and chopped nuts. Set aside.

All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.

You're going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That's okay. Mix until there's barely a trace of flour visible. Don't over-mix. Sometimes, it's better to be safe and do the final bit of mixing by hand.

Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that.

Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp. I never set a timer. I just hang around the oven and drink tea. They're done when they're brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you're not going to eat them right away, they should be frozen.

If you're not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they're frozen.

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These were amazing! The walnuts added a lovely saltiness.

You're almost there. Just add 1tsp baking powder and 2 cups baby oatmeal and you will achieve perfection.

I grew up around the corner from The Toll House. I made Toll House cookies as soon as I could measure, and 60 yrs later, I'm still making chocolate chip cookies. Two days ago I made the Choc Chip Cookies from Serious Eats/ ChefJ. Kenji LOPEZ-ALT. He has you BROWN THE BUTTER to nuttiness, cool it with an ice cube, and then proceed with his recipe. THIS is a quantum improvement on Chocolate Chip Cookiedom. I may go make another batch right now. THESE cookies are sublime.

Emmy... by putting the heat higher&the dough balls bigger they will be perfectly crisp on the edges and soft in the middle...therefore a perfect large choc cookie :)

Ugh. I made a batch of cookie dough this morning that is sitting in the fridge. I decide to pop onto this site and see your recipe on the home page. Looks good and makes me wish I would have just opened that page a few hours earlier. I will give these a try in the coming week or so. Thanks for publishing!

Do I need to add any baking time for the frozen version? Or just watch them very closely?

This will certainly be the first cookie I make for 2014!!!! Like the freezer balls idea too!