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Ingredients
- 2 1/2 cups unbleached all purpose flour (11.25 oz)
- 1 1/4 tsp. baking soda
- 1/2 tsp. plus a pinch of salt
- 8 oz unsalted butter, cold, cut into pieces
- 1 cup very firmly packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups toasted pecans or walnuts, chopped
- 3 cups chocolate chips (18 oz)
Preparation
Step 1
Luckily the Ultimate Chocolate Chip Cookie lives forever in cyberspace, and I hope you agree that it should stay there. It makes an excellent thick, chewy, crispy-edged cookie and doesn’t require fancy flours or specialty ingredients. Technique is the key. There’s a lengthy creaming of butter & sugar (hence, the stand mixer) and the eggs are mixed with vanilla and added in an ever-so-slowly fashion spanning 3-4 minutes. Finally, Richards recommends chilling the dough overnight and stresses that without that chill-time, the cookies will be just regular chocolate chip cookies. Hmmm, not so sure. I cheated with the chill time and mine were fabulous, but I used cold butter and that probably gave the chill time a head start. At any rate, I can’t wait to bake up a few more tomorrow.
The Ultimate Stand Mixer Chocolate Chip Cookie
Beat cold butter until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue beating at medium speed for 4-5 minutes.
Meanwhile, mix the eggs and vanilla together in a separate (small) bowl or measuring cup and slowly, one tablespoon at a time, add the egg mixture to the cream mixture while the mixer is in motion. This should take another 4-5 minutes.
With mixer on lowest speed or by hand, add dry ingredients. When incorporated, add chocolate chips and nuts and stir to mix.
Shape dough into golf ball size balls and arrange on a cookie sheet right next to each other. At this point, you are chilling them not baking them so you don’t have to worry about spacing. Cover dough balls overnight or for 6 hours. Remove and let warm to room temperature (30 minutes). Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about ¾-inch high. Make edges go straight up and down. Make a slight depression in center with finger.
Makes about 32 cookies
My kind of cookie, must add this to my list!
As for me? I’ve bookmarked these to make (maybe tomorrow).
Do you think these would turn out the same if made with a hand-mixer?
Shannon – The original recipe says that if you don’t use a heavy duty mixer (to cream the butter, sugar, and eggs, as directed) and don’t let the cookie dough rest in the refrigerator overnight, these are just regular chocolate chip cookies.
Shannon, I think you could use a hand-held electric mixer, but you’d have to be patient and stand there for 4 minutes while you cream the butter and sugar, then stand there for another 4 minute while you slowly add the egg. But I don’t see why it wouldn’t work. But mixing by hand wouldn’t give you the same result.
My cookies came out of the oven about two hours ago and I just had one with my coffee. These are GREAT cookies. The original recipe doesn’t call for “toasted” walnuts, but I, like Anna, toasted them before starting. After chilling overnight in the garage there was no way to make a depression in the center before baking, but it didn’t seem to matter. After the first sheet baked at 400 I tried a sheet at 350, the temperature many cc cookies bake at. They got more uniformly brown, but it didn’t seem to really change the cookies. I reverted back to 400. I use a convection oven so the true temperature is 375, but the cookies baked in 8 minutes.
I think these are better than the CI cookies as these don’t seem greasy like the CI ones. I’m a fan of the Alton Brown “The Chewy”, so I’ll have to make some side by side to compare.
I’d only advise reducing oven heat if your oven runs hot.
I just tried making these cookies tonight using a hand mixer and I don’t think they turned out as they are suppose to! My arm became very sore from standing over the bowl and mixing so much. Now I understand why everyone loves their stand mixers! And it was difficult to mix the cold butter especially since I didn’t have the paddle attachment. I guess I’ll find out tomorrow once I bake them if they turn out.
I use my hand held mixer for most recipes, but for this one I pulled out the stand mixer and let it run for the full time. I was also careful to add the egg little by little. The result was a great cookie of medium thickness. It sounds like you got off to a bad start by using the hand mixer. It might not have had quite enough power to do the job efficiently, but maybe the cookies will be better than you think. Let us know!
I made these cookies a few days ago and they were just amazing! They were so chewy and soft – and the cookie dough was delicious, too! This is such a great recipe and I will definetely make them again! Thank you!
I have another quick question — In your recipe you say to use cold butter, but in the original recipe it says “room temperature” — does it make a difference?
Melissa, I use the paddle on the stand mixer to beat the butter until creamy. In this case I don’t think cold vs cool matters since the dough gets chilled anyway. The butter should not be warm, though. I think ideal butter temp is 65f.
I was wondering, in your version, it says to use unbleached flour; but if I used bleached flour, would it make a noticeable difference?
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