I am constantly trying new recipes for chocolate chip cookies in search of that perfect one. I think my mother has been trying for as long as I can remember and still hasn’t found her perfect cookie. These were actually pretty good – they didn’t flatten out like a lot of cookies do, and stayed soft even after they cooled. I think they would work well for ice cream sandwichs, but they didn’t last long enough for me to try that out this time.. This recipe is adapted from Thomas Keller’s Ad Hoc at Home .
Chocolate Chip Cookies
2 ½ cups plus 1 tablespoon all-purpose flour
¾ teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55% chocolate (about 1 ¼ cups)
5 ounces 70 to 72% chocolate (about 1 ¼ cups)
½ pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup packed dark brown sugar
¾ cup granulated sugar
2 large eggs
Position the oven racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees. Line two baking sheets with silicone sheets or parchment paper.
Sift the flour and baking soda into a medium bowl. Stir in the salt.
In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.
Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. Using about 2 level tablespoons per cookie, shape the dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating the pans halfway through baking.
Cool the cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat to bake the remaining cookies. The cookies can be stored in an airtight container for up to 2 days.
Makes about thirty 3-inch cookies
