[vc_row][vc_column][vc_column_text]The key to great chocolate chip cookies is quality chocolate and a good recipe. There’s no reason you can’t double or triple the batch and freeze the extra cookie dough because you’ll, no doubt, be craving them again soon![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/bqbSd7Eutzs” align=”center”][vc_separator border_width=”2″ el_width=”90″][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6-8 servings
TIME: 1 hour[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 14 oz assorted dark, milk, or white chocolate chips
- 2 3/4 all-purpose flour (355g)
- 8 oz unsalted butter, soft (225g)
- 1 cup white sugar (205g)
- 1 cup brown sugar (225g)
- 1 tbsp vanilla extract (15g)
- 2 tsp Kosher salt (6g)
- 1 tsp baking soda (6g)
- 1/2 tsp baking powder (2g)
- 1/8 tsp nutmeg, grated
- 1 large egg (about 50g), cold
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 55g) and place the remainder in a medium bowl. Add flour and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/ chocolate mixture all at once, and mix to form a stiff dough.
Divide in 2 tbsp portions (about 40g each) and roll each one into a smooth ball.
Arrange portions on a parchment-lined sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of salt. Bake until puffed and gold around the edges but steamy in the middle, about 12-15 minutes. For crunchy cookies, continue baking until golden, 2 to 5 minutes more. Cool directly on baking sheet until set, about 5 minutes. Enjoy![/vc_column_text][/vc_column][/vc_row]
