The Ultimate Chocolate Chip Cookie 355 grams (2¾ cups) all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon Diamond Crystal kosher salt 228 grams (1 cup) unsalted butter, room temperature 269 grams (1¼ cups) dark brown sugar 156 grams (¾ cup) granulated sugar 2 eggs 1 […]
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The Ultimate Chocolate Chip Cookie
355 grams (2¾ cups) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon Diamond Crystal kosher salt
228 grams (1 cup) unsalted butter, room temperature
269 grams (1¼ cups) dark brown sugar
156 grams (¾ cup) granulated sugar
2 eggs
1 tablespoon pure vanilla extract
397 grams (2 ⅓ cups) semisweet chocolate chunks
170 grams (1½ cups) toasted walnuts, roughly chopped (optional)
1
Heat the oven to 350 degrees. Line 2 sheet pans with parchment and set aside.
2
In a medium-size bowl, whisk together the flour, baking soda, baking powder and kosher salt and set aside.
3
In the work bowl of a stand mixer, beat the butter, dark brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes, stopping partway through to scrape down the bowl and ensure even distribution.
4
Add the eggs, one at a time, beating thoroughly after each addition. Add the vanilla and beat thoroughly.
5
Reduce the mixer speed to medium-low and add the flour mixture all at once. Mix until well combined.
6
Add the chocolate chunks and walnuts (if using) and mix until the chocolate and nuts are well distributed.
7
Use a #70 cookie scoop or measure a generous tablespoon for each cookie and space them 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few grains of fleur de sel. Bake until the edges are golden and the cookies are set, 8 to 10 minutes, rotating the pans halfway through.
Variations:
Gluten-free chocolate chip cookies: Subsitute 355 grams (2¾ cups) Cup 4 Cup Gluten-Free Multipurpose Flour for the all-purpose flour and proceed with recipe instructions.
Julie Giuffrida is Test Kitchen coordinator for the Los Angeles Times.
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