Chocolate Chip Cookies

Ingredients

• 17 oz AP flour
• 1¼ tsp baking soda
• 1½ tsp baking powder
• 1½ tsp kosher salt
• 10 oz butter, room temperature
• 10 oz brown sugar
• 8 oz granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 16–20 oz bittersweet chocolate disks

Method

1. Cream butter and sugars in a stand mixer.
2. Add eggs and vanilla, mix to combine.
3. Sift or whisk dry ingredients in a separate bowl, then add in 3 batches, mixing to combine after each addition.
4. Fold in chocolate with a spoon.
5. Portion into balls using a #20 (large) cookie scoop.
6. Refrigerate dough balls overnight or up to 3 days.
7. When ready to bake, preheat oven to 350°F.
8. Arrange dough balls 6 per baking sheet and optionally sprinkle with flaky sea salt.
9. Bake 16 minutes, rotating sheets halfway through.

Notes

The original recipe uses a 50/50 mix of cake flour and bread flour. Results with AP flour are comparable so I typically use that for convenience. You can also use a gluten free blend such as Cup4Cup.

I use Guittard baking wafers. Both semisweet and bittersweet work well — you can mix and match as you see fit.

The original recipe calls for 20 oz of chocolate, yielding a chocolate-heavy cookie that's delicious fresh. I typically use 16 oz for a more classic proportion that holds up well the next day.

The disks are essential. They create flat layers of chocolate within the cookie and yield a noticeably different result from standard chips or chunks. You can use this dough with chips or M&Ms and it will still be delicious, but it won't be the same.