Quick and Easy Chocolate Chip Cookies Recipe | BraveTart
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
14 ounces assorted dark, milk, or white chocolate
12 1/2 ounces all-purpose flour , such as Gold Medal
8 ounces unsalted butter
7 1/4 ounces white sugar
8 ounces light brown sugar
1/2 ounce vanilla extract
2 teaspoons Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon grated nutmeg
1 large egg , straight from the fridge
Directions
Adjust oven rack to middle position and preheat to 350 degrees F . Set aside a handful of chopped chocolate and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.
Divide in 2-tablespoon portions and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70 degrees F or 21 degrees C, and proceed as directed.
Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.