- 24
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (8 ounces/225 g) unsalted butter, at room temperature
- 1 cup (215 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups (about 225 g) nuts, toasted and chopped (optional)
- 14 ounces (400 g) bittersweet chocolate, coarsely chopped
- Sea salt for sprinkling on top
Preparation
Step 1
The primary step in most cookie recipes is to sift together the dry ingredients. So do that. In a bowl, sift or whisk (easier!) together:
* 2 1/2 cups (350 g) all-purpose flour
* 3/4 teaspoon baking soda
* 1/8 teaspoon salt
In a separate bowl (preferably with an electric mixer) beat together:
* 1 cup (8 ounces/225 g) unsalted butter, at room temperature
* 1 cup (215 g) packed light brown sugar
* 3/4 cup (150 g) granulated sugar
* 1 teaspoon vanilla extract
One at a time, add:
* 2 eggs
beating thoroughly after each addition until each is incorporated.
Slowly stir in flour mixture until fully incorporated.
Finally, stir in chocolate and optional nuts.
Divide the dough into quarters. Roll each dough into a log about 9in (23cm) long and wrap in plastic.
Stick them in the fridge for the next 24 hours, and try to forget you knew anything about them.
Preheat the oven to 350°F (175°C).
Line baking sheet with parchment paper or silicone baking mat.
Slice the logs into discs 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, push them back in.
These discs may be frozen and sealed in a plastic bag for later baking.
Scoochmaroo Super Tip: Sprinkle the cookie slices with a small amount of sea salt. This will really make them sing!
Bake the cookies for 10 minutes, rotating the sheet midway through. If you prefer a chewier cookie, scale back the time a bit
If baking frozen discs, preheat a convection oven to 275 degrees F, or a non-convection oven to 300 degrees. F, and bake for 20-22 minutes.
Let cookies cool on the baking sheet until firm enough to transfer to a wire rack.
Baked cookies will store in an airtight container for 4 days. Unbaked dough can be refrigerated for up to a week or frozen for up to a month.