Oh, and if you don’t have a kitchen scale…buy one! I use one similar to this and it makes measuring so quick and easy. These cookies are worth it!
Just the right amount of crispy on the outside and chewy, tender on the inside. Mmmmmmm.
|Slice-and-Bake Chocolate Chip Cookies||
- 12.75 ounces all purpose flour
- 8 ounces butter
- 8 ounces dark brown sugar
- 5 ounces white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly grated nutmeg (loosely packed)
- 1/4 tsp almond extract
- 1 tbsp vanilla extract
- 1 egg + 1 yolk
- 12 ounces dark chocolate chunks or discs, plus 24 pieces for garnish
- 6 ounces milk chocolate chunks or discs, plus 12 pieces for garnish
- Cream the butter and sugar together with the salt, baking powder, soda, salt, nutmeg, almond extract and vanilla for just a minute.
- Add in the egg and yolk, keep mixing until the dough is just combined.
- Turn the speed down to low and add in the flour all at once, followed by the chocolate.
- Pull out two sheets of wax paper, put half the dough in a log down the center of each and roll them up.
- Refrigerate 24 hours before baking.
- Once the dough has chilled, preheat oven to 350°.
- Unwrap the logs of dough and cut each into 12 pieces with a large knife. Make sure to shape any jagged edges if needed.
- Arrange the cookies six to a parchment-lined baking sheet.
- If desired, sprinkle lightly with kosher salt.
- Bake for about 10-12 minutes, or until the edges are golden brown, but the center still looks barely underdone. They’ll set up perfectly after they cool for a few minutes.
A kitchen scale is a must for this recipe! I use mine often and highly recommend them. It makes measuring super quick and easy.
Optional but pretty:-)
About a minute after you pull the cookies from the oven, top each with a few chocolate chunks. They will melt but then harden into shiny, tempered chocolate chunks as they cool.
Source: Brave Tart