Chef: Matt Lewis and Renato Poliafito authors of Baked New Frontiers in Baking
2 ¼ cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) unsalted butter, soft but cool
1 cup firmly packed dark brown sugar
½ cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 ⅔cups (16 ounces) semisweet chocolate chips
Scroll down for the full recipe.Directions:
Makes 24 cookies
1. In a large bowl, whisk the flour, salt, and baking soda together and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 10 seconds.
3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
4. Using a spatula or wooden spoon, fold in the chocolate chips.
5. Cover the bowl tightly and put in the refrigerator for 6 hours.
6. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
7. Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely.
9. The cookies can be stored in an airtight container for up to 3 days.Read MoreLess