The Ultimate Chewy Cookie
My Best Chocolate Chip Cookies (With Sea Salt)
Cookbook author & chef Dorie Greenspan calls herself a traditionalist when it comes to her taste in chocolate chip cookies. But she does like to add a twist by sprinkling sea salt on top of the dough right before it goes into the oven. "It heightens the flavors of the brown sugar, butter, and chocolate," she says, noting that a few salt flakes (her favorite brand is Maldon, $7; vitacost.com) on each cookie deliver the ideal balance of sweet and salty in every bite. Texture Tip: If you like 'em chewy: Once the dry ingredients are added to the batter, barely mix the dough (10-15 sec is plenty). Overmixing will reduce the tender center.
Hot Intel from the Baking Pros
Rest Your Dough: Leaving the batter in the fridge for at least 24 hrs allows the flavors to meld & the sugars to become more like molasses, say the brainiacs at Baked, in Brooklyn.
Go Nutty: Yes, they're delicious & crunchy, & almonds, hazelnuts, & walnuts may also release oils as they heat up in the oven, resulting in a monster cookie, says Karen Mitchell of the famed Model Bakery in St. Helena, CA.
Cool Sheets: Never place your batter on a warm cookie sheet. Instead, let it cool between batches, says Greenspan. A hot sheet causes the dough to melt before it goes into the oven, which leads to uneven baking, compromising the texture.
Freeze batter: Consider this option, especially if oyu know your cookies won't all be quickly consumed. "If you love a soft, chewy texture, baking a few at a time ensures they're always fresh," says Kathleen King of Tate's Bake SHop in Southampton, NY. Scoop out dough balls, place them on a cookie sheet, & put in the freezer. Once frozen, store scoops in a resealable plastic bag & return to the freezer.
Amp Up the Vanilla: Christina Tosi of NYC's Momofoku MIlk Bar adds an extra splash of vanilla to her famous treats. "It's the secret to any deep-down delicious baked good."
- 45
- 20 mins
- 45 mins
Ingredients
- 2 c all-purpose flour
- 1 t salt
- 3/4 t baking soda
- 1 c (2 sticks) unsalted butter, at room temperature
- 1 c sugar
- 2/3 c packed light brown sugar
- 2 t pure vanilla extract
- 2 large eggs
- 12 oz bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks
- 1 c finely chopped walnuts or pecans
- Sea salt flakes, for sprinkling on top
Preparation
Step 1
1. Center one of the racks in the oven; preheat to 375F. Line 2 baking sheets w/parchment or silicone mats.
2. Whisk together flour, salt, & baking soda.
3. Working w/a stand mixer (preferably fitted w/a paddle attachment) or w/a hand mixer in a large bowl, beat butter & sugars on medium speed for 3 min until well blended. Beat in vanilla. Add eggs one at a time, beating for 1 min after each addition.
4. Reduce mixer speed to low; add dry ingredients in three portions, mixing only until each addition is incorporated.
5. On low speed (or by hand w/a rubber spatula) mix in chocolate & nuts.
6. SPoon dough in slightly rounded tablespoonfuls onto baking sheets, leaving about 2" between each. Sprinkle w/ sea salt.
7. Bake cookies - rotating sheets & switching the position from top to bottom at the midway point - for 10-12 min, or until they are brown at the edges & golden in the center. They may still be a little soft in the middle, and that's fine. Remove from oven & allow cookies to rest 1 min, then carefully transfer them to racks to cool, using a wide a metal spatula.
8. Repeat w/remaining dough, cooling baking sheets between batches. The cookies can be kept in a sealed container for about 4 days or wrapped airtight & frozen for up to 2 months.