CHOCOLATE CHIP COOKIES
This week on Basics we're taking a look at the quintessential cookie: chocolate chip. We're bumping up this basic biscuit from "Plain Jane" to premium.
Stand mixer (preferred, but you can use a hand mixer)
Cooling rack (not necessary, but helpful!)
- Unsalted butter (high quality)
- White sugar
- Brown sugar
- All Purpose flour
- Kosher salt
- Baking soda
- Chocolate chips (high quality)
- Nuts (walnuts or your favorite)
- Flaky sea salt
Method: Chocolate Chip Cookies
- Start by browning 2 sticks of unsalted butter. Once brown, place in a measuring cup and refrigerate for 1 hour or until it’s re-solidified.
- In the bowl of a stand mixer, add the butter along with ½ cup of white sugar and 1 ½ cups of brown sugar. Mix well to combine.
- Next add 2 cold eggs to the mixture, and mix to combine.
- In a separate medium bowl, whisk together 11 ½ ounces of all purpose flour, 1 Tbsp of kosher salt, ½ tsp of baking soda, and ¾ tsp of cinnamon.
- Add half of dry ingredients to the stand mixer, mix to combine, and then add the other half of the dry ingredients. This helps keep your gluten down.
- Add your chocolate chips, stir just until everything is well combined and remove dough from mixer. Place in a bowl and refrigerate for at least an hour or as long as 2 days.
- Optional: You can toast some nuts and add those to your cookie dough as well.
- Roll your cookie dough into balls and then break in half and set on cookie sheet. This will help give the cookies a rustic look. Bake in a 350°F oven for 12-17 minutes or until they’ve reached your preferred doneness. Top with a little bit of sea salt.
- Let cool for a few minutes, serve and enjoy.