Chocolate Chip Cookies

In my opinion, no dessert in the world beats the simple perfection of a warm chocolate chip cookie. Pair it with a scoop of vanilla ice cream, and you’ve got pure bliss in every bite. Recipe as follows:

Ingredients (Yields 6-8 cookies):

For the Cookies:

1 stick salted butter (115 grams)
1 cup, plus 2 tablespoons all-purpose flour (150 grams)
1 cup bread flour (130 grams)
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup dark brown sugar (220 grams)
½ cup white sugar (100 grams)
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla extract or vanilla bean paste
110 grams dark chocolate, roughly chopped
110 grams semi sweet chocolate chips 

For Serving:

Flakey Salt
Vanilla ice cream

Directions:

1. In a small saucepan over medium heat, add the butter and stir frequently. Once the butter foams, stir constantly to avoid any of the milk solids from burning. Once the milk solids smell nutty and turn deeply golden brown, about 4-6 minutes, remove the saucepan from the stove. Transfer the browned butter to a small, heat proof bowl. Place a tea towel folded over in the freezer. Set the bowl on the towel and cool until the butter is thickened, but not solid. 
2. While the butter is cooling, mix the dry ingredients. In a medium mixing bowl, add the all-purpose flour, bread flour, baking soda, and kosher salt. Whisk for 1 minute to fully combine together.
3. Once the butter has cooled, add it to the bowl of a stand mixer, fitted with the paddle attachment. Add the brown sugar, white sugar, eggs and egg yolk, and vanilla extract or vanilla bean paste and turn the mixer on medium speed. Process for about 2 minutes, or until the mixture is lighter in color and fully incorporated. Next, add the flour mixture and mix on low until the flour is 75% incorporated. Add the chocolate chunks and chips and mix on low until just barely combined and no streaks of flour remain.
4. Remove the bowl from the stand mixer and press plastic wrap onto the surface of the bowl. Refrigerate for at least 1 day and up to 3 days (or 24 to 72 hours). This rest period helps the flour hydrate which makes the flavor more complex.
5. When you are ready to bake the cookies, remove the bowl from the refrigerator and let it come slightly to room temperature, about 1 hour.
6. Line a sheet tray with parchment paper. Scoop the cookie dough into 140 gram sized balls and place on the parchment paper.
7. Add flakey salt to a small bowl, then dip the tops of the cookies into the salt, lightly pressing it into the bowl to help it adhere. Transfer back to the sheet tray, then cover lightly with plastic wrap and refrigerate while the oven preheats.
8. Preheat the oven to 350°F.
9. Line two sheet trays with parchment paper. Add 3 cookies to each sheet tray, staggering the cookies to allow for at least 3 inches in between each cookie.
10. Bake for 8 minutes, then rotate and swap the cookie trays, moving the bottom to the top, and the top to the bottom. Bake for another 6 minutes, then remove from the oven.
11. Gripping both sides of the sheet tray, assertively bang the cookie tray on a counter top 2-3 times, or until the cookies slightly flatten. Repeat with the other tray, then add both back to the oven. Bake for another 2-3 minutes, or until the surface of the cookie is lightly golden brown and the edges are a bit darker than the tops.
12. Remove both sheet trays from the oven and repeat the pan banging process.
13. Let the cookies cool on the tray for 5 minutes, then remove the cookies from the sheet tray and place directly on the wire rack.
14. Repeat until all of the cookies are baked.
15. Serve with vanilla ice cream. 

Follow Nick’s Kitchen:
https://www.instagram.com/nickskitchen

@nickskitchen

https://www.facebook.com/nickskitchens
https://www.youtube.com/@NickDiGiovanni
https://www.youtube.com/@chef