Chocolate Chip Cookies are my favorite dessert of all time! I can never seem to settle on just one recipe. My preferred recipe for quite some time has been David Leite’s chocolate chip cookie. They are nearly perfect, but that doesn’t mean I don’t like to try different recipes. When it comes to new recipes, the grass is always greener. But that may just be my particular sickness. I pinned this chocolate chip cookie recipe a few weeks ago and just whipped them up for the first time last night. I am totally sold! They were a cinch to throw together and I ended up loving the addition of almond extract and freshly-grated nutmeg. I am not even a huge fan of nutmeg, but in these it was delicious!
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.
- 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
- 1½ tsp kosher salt
- ½ tsp freshly grated nutmeg (loosely packed)
- ¼ 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.
Source: Brave Tart