Chocolate Chip Cookies

INGREDIENTS

all-purpose flour /maida  2 1/8 cups
baking soda 1 tsp

salt   1/2 tsp
regular semisweet chocolate chips   1 1/2 cups
large bittersweet chocolate chips    1 cup
walnuts, finely chopped   1 1/2 cups
unsalted butter at room temperature   1 cup/ 2 sticks
brown sugar, tightly packed   1 cup
white sugar   1/2 cup
eggs    2
vanilla essence   2 tsp

METHOD

Heat oven to 375° F.

Sift flour, baking soda, and salt. Set aside.

Mix together chocolate chips and chopped nuts. Set aside.

cream the butter and sugars until well mixed and light in a beater at medium speed

Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides.

Add second egg. Mix for 5 seconds. Scrape down the sides. 

Add vanilla. Mix for 5 seconds. Scrape down the sides.

You’re going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. 

For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. 

When you get to the final batch of flour, add the chocolate chip/nut mixture.

 They will get a bit crushed. That’s okay. Mix until there’s barely a trace of flour visible. Don’t over-mix. Sometimes, it’s better to be safe and do the final bit of mixing by hand.

Set up a sheet pan with a  parchment paper.

 Bake one tray at a time or they will all cook at different rates. 

Make them spherical, not flat. The cookie size is up to you, the bigger they are, the better ratio you have between gooey interior and crisp exterior. 

Leave a few inches between the raw cookies. Place sheet pan in the oven. 

They cook very fast at this temp. They’re done when they’re brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). 

Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you’re not going to eat them right away, they should be frozen.

If you’re not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they’re frozen.

This article originally appeared on Food52.com: The Perfect Chocolate Chip Cookie

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