When I started my catering business, I collected as many delicious cookie recipes as I could.
Chocolate-chip cookies were so varied in texture, taste, appearance-some were plump and chewy, others dry and crumbly, others thin and crispy. My daughter developed this recipe, which became an instant favorite and remains so to this day. The combination of brown sugar, white sugar, eggs, and butter yields a crispy yet chewy and exceedingly flavorful cookie that spreads quite thin when baked on ungreased heavy-duty baking pans. The perfect cookie is large, thin, and generously studded with chocolate chips and has concentric circles on its surface.
MAKES: 30 cookies
INGREDIENTS
- 3½ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons table salt
- 4 sticks (2 cups) unsalted butter, softened
- 3 cups packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 (12-ounce) bag (2 cups) best-quality chocolate chips, such as Guittard or Valrhona
- Flaky sea salt, such as Maldon, for sprinkling
METHOD
-
Preheat the oven to 190°C/375°F. Whisk together the flour, baking soda, and salt in a large bowl.
-
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add both sugars and beat until smooth. Beat in the eggs and vanilla. Slowly beat the flour mixture into the egg mixture. Fold in the chocolate chips.
-
Scoop the dough, using a ¼ cup scoop, and place onto ungreased, unlined baking sheets, spacing at least 2 inches apart to allow for spreading.
-
Bake the cookies until golden,10 to 12 minutes, rotating the pans halfway through. Transfer the baking sheets to wire racks and sprinkle Maldon salt on top of the cookies. After 5 minutes, transfer the cookies to the wire racks and allow them to cool before serving.
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