Do you remember the very first time you baked something on your own? For me, it was the humble chocolate chip cookie. For years it was the only thing I baked. Perhaps because of that I became tired of chocolate chip cookies and focused on baking anything else, until a few years ago.
About three years ago I visited Chocolate Arts in Vancouver. I had a chocolate chip cookie with my coffee and it was AMAZING. That chewy, chocolatey, salty cookie reignited my love for the old classic. My old recipe was ok, but it wouldn’t give me anything like the Chocolate Arts cookie, so I started googling. The recipe I found at Serious Eats is just about perfect.
It’s so good that whenever I make it I make a double batch and freeze the dough in 12 oz disks. The kitchenaid stand mixer is just big enough for a double batch. When you make these cookies make sure to weigh the ingredients (it makes a difference)!
Chocolate Chip Cookies (single batch)
Recipe Adapted from: Serious Eats
Makes: 2 dozen cookies
Time: 30 minutes + 2-24 hours for chilling
8 ounces butter
2 large eggs
5 ounces white sugar
5 ounces brown sugar
2 teaspoons vanilla extract
10 ounces all purpose flour
3 grams baking soda
8 ounces chocolate chips
- Melt butter in a saucepan over medium high heat. Swirl pan consistently as butter browns, once the butter is golden brown remove from heat and allow to cool to room temperature.
- Using a whisk attachment, whisk eggs, white sugar and vanilla for five minutes.
- Using a paddle attachment mix in cooled butter and brown sugar.
- On lowest speed mix in flour and baking powder.
- Stir in chocolate chips or chunks.
- Cover dough and chill in the refrigerator for 2-24 hours.
- Preheat oven to 325F
- Line a baking sheet with parchment paper and roll dough into 1 ounce balls.
- Sprinkle each ball of dough with a pinch of malden sea salt.
- Bake cookies for 13-16 minutes. The less done the cookies are when taken out of the oven the chewier they will be.