Chocolate Chip Cookies are a tried and true American classic composed of butter, a mixture of white and brown sugars, whole eggs, vanilla, chocolate chunks, nuts, and flour. This delicacy is part of our baking staples, and we usually serve them as a snack or for a simple lunch dessert. See Notes below for the equipment list.
Chef's notes
Equipment:
Digital scale
Oven: convection, electric, or gas
Sifter
Parchment paper
Stand mixer with a paddle attachment
Rubber spatula, large
Disher (2 2/3oz) or cookie scoop
3-Baking tray, lined with parchment paper or Silpat mat
Mixing bowl, large, optional
Cooling rack
Steps
1
Scaling the Ingredients
Ingredients
215 g Pastry flour or all-purpose flour
3 g Baking soda
0.4 g Cinnamon powder
145 g Unsalted European-style butter, 82% fat
6 g Fine sea salt or fine table salt
5 g Vanilla paste or vanilla extract
5 g Fresh lemon juice
95 g Light brown sugar, sugar in the raw, or turbinado sugar
95 g Granulated sugar
70 g Whole eggs
340 g Dark semi-sweet chocolate chips, 58% or similar high cocoa content dark chocolate chips
35 g Rolled oats, uncooked
130 g Walnuts, chopped
To begin scale all of the ingredients precisely and bring to room temperature.
2
Preparation
Preheat the oven to 350°F (175°C).
First, sift together the flour, baking soda, and cinnamon powder together on parchment paper and set aside.
3
Combining Butter and Salt
Mix together the butter and salt in a stand mixer bowl on low speed for about 10 sec using the paddle attachment.
4
Combining the Wet Ingredients
Then add the vanilla. Mix for 10 sec or until combined.
Add the lemon juice and the sugars. Mix until the ingredients are incorporated. Then scrape the bowl using the paddle.
Gradually add the eggs. Mix until the all of the ingredients are emulsified and it is a creamy consistency.
5
Add Remaining Dry Ingredients
Finally, combine the dry ingredients, the dark chocolate chips, oats, and the chopped walnuts.
Transfer the dough to a bowl to scoop the cookies easily.
6
Scoop Cookies on a Baking Tray
Scoop 6 cookies per baking tray. Place them about 2 in (5 cm) from one another.
Now place parchment paper and then a baking tray on top of cookies. Gently press down evenly with your hands. This will allow for the same thickness for all of the cookies and help them bake evenly. Remove the tray and the parchment paper.
7
Baking the Cookies
Bake for about 12-15 min or until golden brown.
Remove the cookies and place them on a cooling rack.
Storage: Freeze raw, scooped dark chocolate & walnut cookie dough for up to 1 month. To defrost, stagger the cookies on a baking tray lined with parchment paper, uncovered, at room temperature for 1 hour — bake per the recipe’s instructions. Bake and cool dark chocolate chip & walnut cookies at room temperature in an airtight container for up to 2 days. Freeze baked dark chocolate chip & walnut cookies in an airtight container or a plastic bag for up to 1 month.
