Classic Chocolate Chip Cookies by Kerri’s (model)
- 1 cup (8 ounces) unsalted butter, at room temperature
- 1 cup cane sugar
- 1 cup firmly packed light muscovado sugar or dark brown sugar
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2½ cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sea salt flakes
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups (8 ounces) chocolate discs (53% to 64% cacao)
- Sea salt, preferably the Cyprus variety, for garnish (optional)
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugars and beat until the butter mixture is aerated and pale in color, approximately 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.
Crack the eggs into a small cup or bowl and add the vanilla.
In a bowl, whisk together the flour, kosher salt, sea salt flakes, baking powder, and baking soda.
On medium speed, add the eggs and vanilla to the butter mixture, one egg at a time, mixing the first briefly before adding the second, until the batter resembles cottage cheese, approximately 5 seconds for each egg. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make nearly homogeneous.
Add the dry ingredients all at once and mix on low speed until the dough comes together but still looks shaggy, approximately 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
With the plastic bench scraper, fold the chocolate into the dough until evenly distributed. Transfer the dough to a sheet of plastic wrap and wrap tightly. Refrigerate overnight.
Heat the oven to 350°F. Lightly coat a couple of half sheet (13 by 18-inch) pans with nonstick cooking spray.
Using a ¾-ounce (1½-tablespoon) ice cream scoop, portion the dough into 12 mounds. Be mindful that the chocolate pieces are evenly distributed among the mounds. Evenly space the mounds on a prepared sheet pan. Bake for 8 minutes. Rotate the pan and bake until the edges begin to caramelize and the tops set, approximately 4 more minutes. Let the cookies cool on the pan for 1 to 2 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
The cookies can be stored in an airtight container at room temperature for up to 3 days. Dough can be refrigerated for up to 1 week.
Recipe From: Mindy Segal