Ingredients
Equipment
Method
Wet
- In the bowl of the mixer, add the butter and sugar, combine on medium speed until creamy, light and fluffy.
- Crack eggs into a small bowl or ramekin to ensure there are no shells visually.
- While the mixer is still running, add the eggs one at a time, ensuring that each is fully incorporated before adding the next, turning mixer off and scraping down the sides of the bowl as necessary to facilitate this.
- Add vanilla extract or paste, mix until incorporated.
- Turn off mixer.
Dry
- In separate bowl, combine kosher salt, all-purpose flour and baking soda.
Mix
- Add one third of the flour mixture to the butter mixture already in mixer
- Turn mixer on, at medium speed
- Combine well.
- Repeat the last three steps until all ingredients are incorporated well, continuing to stop and scrape down the sides of the bowl with rubber spatula as necessary.
- Break chocolate up into roughly ¼ inch chunks using your hands.
- Fold chocolate chunks evenly into the dough, using rubber spatula.
Resting and Storage
- Lay out 2 overlapping pieces of parchment paper on counter
- Place dough in center of paper.
- Using your hands, create a log, 3 to 4 inches in diameter.
- Roll the log into the parchment paper.
- Place in refrigerator at least two hours, or up to two days.
Baking
- Pre-heat oven to 350℉
- Line baking sheet with parchment paper.
- Spray surface of paper with non stick pan spray.
- Remove log of dough from refrigerator, remove paper from the log, and cut into 1 inch rounds.
- Cut each round into 4 pieces.
- Place pieces onto prepared baking sheet, spacing 3" apart, and 3" from edges.
- Place sheet into oven, bake for 8 minutes.
- Turn pan 180° around in oven so that cookies bake evenly.
- Continue to cook for 4 minutes or until golden brown.
- Remove from the oven.
- Allow cookies to cool on the pan for 3 minutes.
- using offset spatula, carefully remove cookies from cookie sheet and place onto cooling rack.
- Cool until room temperature.
Nutrition
Notes
Cookie dough can be prepared and stored in the refrigerator as described in the recipe for up to a week in advance. You can cut from this and bake as you would like to make cookies extra fresh. Or store the baked cookies in an airtight container for 4 days.
The dough can also be cut from the log into "pucks" and frozen in zip lock type bags. This way you can cook them with relatively short notice, you'll just have to increase the cooking time by about about 2 minutes in each step of the baking process.