Chocolate chip cookies were a favorite of mine growing up and I can’t say that the love has lessened as I’ve grown older. I love this recipe because it makes so many cookies. I always scoop and then freeze them, so that I’m baking the cookies from frozen. This way I only bake off as many as I want to have around. It helps prevent a dozen or so cookies from disappearing within a couple days. They’re also great to have on hand for dinner guests – everyone loves a warm-from-the-oven cookie! Feel free to halve the recipe for a more traditionally sized recipe.

The most important step when mixing cookies is to start your butter at the right temperature. If it is too cold it won’t cream properly and if it is totally melted it won’t cream properly. You want the butter to be very soft but not melty. If your kitchen runs warm you might be able to achieve this by leaving the butter out on the counter for several hours. I typically transfer the butter to a dish and carefully microwave it, checking it every few seconds. Butter can go from firm to melted very quickly in the microwave, so check frequently or use a reduced power mode. If the majority of the butter is nice and soft and a little bit is melted, that is perfect to use. However if the majority of the butter melts, let it firm back up to a solid before using. 

Chocolate Chip Cookies

This recipe is loosely adapted from The New York Times

10 oz (1 ¼ cups) unsalted butter, softened 

1 ¼ cups brown sugar

1 cup + 2 Tb granulated sugar

2 large eggs

2 tsp vanilla extract

3 ⅔ cups All Purpose Flour

1 ¼ tsp baking soda

1 ½ tsp baking powder

1 ½ tsp salt

16 oz bittersweet chocolate chips

A flaky finishing salt such as Maldon

Bring your butter to a very soft consistency (see note above). In the bowl of a stand mixer and using the paddle attachment, cream together the butter and sugar. Mix at a high speed, until the mixture lightens in color and is very light and fluffy. This should take about 5 minutes.  Using a rubber spatula, scrape the sides of the bowl to ensure everything is being incorporated. Adjust the mixer speed down to medium. Emulsify in the eggs by adding them one at a time, and mixing well in between each addition. Mix in the vanilla and then scrape the sides of the bowl down. Reduce the mixer’s speed to low, gradually add the dry ingredients, and mix until just barely combined. Take care not to overmix the batter. There should still be some traces of flour visible. Scrape down the sides of the bowl, if necessary. Add chocolate and mix for just a couple seconds, until the chocolate is incorporated.

Scoop cookies, lining them up close together, onto a parchment-lined sheet tray and freeze. Once frozen, move the cookies into a bag (I also like to label mine with the date, baking temperature and time, so that I don’t have to look them up when I’m ready to bake them).

When ready to bake, preheat the oven to 350°. Line a baking sheet with parchment paper and tray the cookies up, leaving plenty of space for the cookies to expand in the oven. You can make as many or as few as you want, but the most I would put on a tray at a time is 12 (4×3). Bake, from frozen, for 15-17 minutes until edges are set. You can check this by lightly touching the outside edge of the cookie. If it feels stiff and set, they’re done. If the edges give immediately to your touch, put them in for an additional minute or two. The middle of the cookie will still look soft and underdone. That’s okay! They will continue to cook as they cool. If you prefer a crisper cookie, bake for a few additional minutes. As soon as the cookies are out of the oven, sprinkle them lightly with flaky salt, such as Maldon. As you’re doing this, lightly crush the salt in-between your fingers, in order to avoid any overly large flakes.

As soon as they’re cool enough to handle, they’re ready to eat!