Ingredients
3 2/3 cups flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons salt (coarse, if possible)
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cup light brown sugar, packed
1 cup + 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
10 to 16oz* of your preferred type of chocolate** in your preferred format***
sea salt for sprinkling
1/5 cup water (optional)
* This depends on how dense you want the chocolate in the cookies. I would suggest starting towards the upper end of your first time making these and then see how you like it. Go even higher than 16oz if you want.
** I have made this recipe with semisweet, bittersweet, white and milk chocolate. All are good, though my personal favorite is semisweet chocolate. Try to go for higher cacao percentages when using semisweet and bittersweet chocolate.
*** I have made this recipe with chocolate chips, discs and chunks. All work, though chunks can be a bit trickier just because of their shape.
Equipment
2 large bowls (and maybe one or two other smaller bowls)
Mixing spoon
Measuring cup(s)
Measuring spoons
Large plate
Plastic wrap
Baking sheet
Oven mitts
Cooling rack(s)
Tupperware or something else airtight to store the cookies in
Small ice cream scooper (optional)
Electric mixer (optional)
The ingredients and most of the equipment. |
Let's get started
In one of your large bowls, combine the flour, baking powder, baking soda and salt. Mix it all together for a minute until you have everything combined as best you can.
The flour, baking powder, baking soda and salt mixed together. |
The butter by itself. |
Butter + regular sugar. |
Butter + regular sugar + brown sugar. |
A electric mixer can be helpful in combining the butter and sugar, but it's not necessary. |
I usually prepare the eggs in a separate bowl. |
With the eggs added in. |
Now start to slowly add in the dry ingredients from your other bowl (the flour, baking power, baking soda and salt combination). I prefer to pour in the dry ingredients in thirds, mixing in between. You could potentially use the electric mixer again at this point, but it can make the dough flaky if you're not careful.
Adding in the dry ingredients. |
After all the dry ingredients have been mixed in. |
This is about 14oz of chocolate. |
After a few minutes of mixing. |
Wrapped up. |
A few hours before you bake, take the dough out of the refrigerator and let it warm up to room temperature. When you're ready to bake, preheat your oven to 350 degrees Fahrenheit. If needed, grease your baking sheet.
Start putting small balls of dough on the baking sheet. If you have a small ice cream scooper or a well-rounded spoon that can help. I've read a few people who insist that you should not mold the dough before baking and you should just scoop the dough out with an ice cream scooper or a spoon, but I've not noticed a significant difference in the end product (other than the shape of the cookies). For your first sheet of cookies I would suggest trying out different sizes of cookies to see how they turn out and what you like. I personally prefer to make balls of dough that are about 1 to 1.25 inches in diameter. These will result in cookies that are about 2 to 2.5 inches in diameter.
Dough balls on the baking sheet. |
Depending on how large your cookies are and how you like them, you can bake the cookies for about 10 minutes for smaller cookies and 15 or so minutes for larger cookies. Again, this is where you experiment to see how things turn out and what you like. The cookies I prefer to make are on the smaller side and I like to slightly under bake them (about 8 to 9 minutes).
When the cookies are done baking, remove them from the oven and place them on a cooling rack or something else and allow them to cool a minute or two.
Right out of the oven. |
Enjoy
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