Chocolate Chip Cookies
★★☆☆☆
Ingredients
- 2⅔ cups (320g) unbleached all-purpose flour
- 1¼ teaspoons baking soda
- 1½ teaspoons kosher salt
- ¾ cup (170g) unsalted butter, room temperature
- ¼ cup (57g) shortening
- 1 cup (200g) granulated sugar
- 1½ cups (300g) brown sugar, packed
- 1½ teaspoons pure vanilla extract
- 2 eggs, room temperature
- 8-12 ounces chocolate, chopped in ¼-inch chunks
- Flaky sea salt for finishing
Instructions
- 1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 2. In a stand mixer fitted with the paddle attachment, cream the butter, shortening, granulated and brown sugars, and vanilla on medium speed until creamy, about 3 minutes.
- 3. Add the eggs one at a time, beating on medium speed until incorporated. Add the flour mixture all at once and mix until just incorporated. Mix in the chopped chocolate pieces. You may need to give the bowl a couple of swipes with a rubber spatula at the end to make sure the chocolate is evenly distributed.
- 4. Line a baking sheet with parchment paper. Scoop the cookie dough using a #20 (3-tablespoon) portion scoop onto the baking sheet.
- 5. Refrigerate the dough balls for at least 30 minutes; ideally 24 to 36 hours for best results.
- 6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7. Evenly space six chilled cookie balls on the prepared sheet and sprinkle them with flaky sea salt. Bake in the middle of the oven for about 12 minutes or until golden brown and slightly puffed.
- 8. Allow the cookies to cool slightly on the baking sheet for about 5 minutes, then move to a cooling rack to finish cooling.
For King Arthur Flour, reduce flour by 3 tbsp (30g). Chilling dough for 24-36 hours significantly improves texture and flavor. Can adjust chocolate amount to preference. Cookie size can be varied but will affect baking time. Dough balls can be frozen for later baking.
Wine Pairing: Dessert Wine