Chocolate Chip Cookies
Recipe adopted from Ad Hoc by Thomas Keller
Ok my notes - I used the good butter and the good chocolate (Pulga and Valhrona!), it really makes a world of a difference. I also let the batter rest overnight in the fridge before baking them - the 24-36 hour rest really make the flavors meld. I'll also be the first to say that the sea salt is absolutely necessary. You can thank me later.
Makes about 20 4-inch cookies
2 1/3 cups + 1 tablespoon all-purpose flour
¾ teaspoon baking soda
1 teaspoon kosher salt
5 ounces 55% chocolate, cut into chip-sized pieces (about 1 ¼ cups)
5 ounces 70-72% chocolate, cut into chip-sized pieces (about 1 ¼ cups)
¾ cup toasted walnuts, finely chopped
½ pound (2 sticks) unsalted butter, cut into small pieces (at room temperature)
1 cup packed dark brown sugar
¾ cup granulated sugar
½ teaspoon vanilla extract
2 large eggs
Flaky sea salt for sprinkling
In a large bowl combine the flour, baking soda, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, 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 vanilla. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate and nuts.
Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. Place the dough in the fridge for at least 24 hours to allow the dough to rest and the flavors to incorporate. (The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for up to 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. Defrost frozen cookies overnight in the refrigerator before baking.)
Position the oven racks in the lower and upper thirds of the oven and heat the oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. 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. Top each ball of dough with a sprinkle of flaky sea salt. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating the pans halfway through the 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.)