Name: Ultimate Chocolate Chip Cookie
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 cookies
Ingredients: 6 ounces soft, spreadable butter; ¾ cup dark brown sugar; ¾ cup light brown sugar; 1 whole egg; 1 tablespoon pure vanilla extract (Chef uses Tahitian vanilla); 1 cup bread flour; ¾ cup all-purpose flour; ¼ cup cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla salt or kosher salt; 1½ cups chocolate chips (Chef used Ghirardelli 60% cacao); 1 cup chopped mixed nuts (Chef used macadamias and walnuts)

Method

8 steps

Preheat the oven to 325°F (about 163°C).
In the bowl of a mixer, combine the soft butter and sugars and mix well. Add the egg and vanilla and mix for a few seconds.
In a large bowl, sift together the bread flour, all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Carefully and slowly add the dry ingredients to the butter mixture and mix until combined.
Add the chocolate chips and chopped mixed nuts and quickly blend for a few seconds.
Using a #24 (2-inch) ice cream scoop, portion the dough onto a parchment-lined baking sheet, with no more than 8 cookies per sheet.
Bake for 15 minutes. Let the cookies rest on the baking sheet for about 7 minutes, then carefully transfer them to a cooling rack for about 1 hour.
The chef suggests warming cookies the next day in a microwave for 5–7 seconds before serving.

Print recipe