OUR FAVORITE CHOCOLATE CHIP COOKIES
Makes 21 cookies
If you’re looking for the ultimate crowd-pleasing chocolate chip cookie, this is it! They’re chewy but crisp and chock-full of rich chocolate fèves.
1 cup (227 grams) unsalted butter, softened
¾ cup (150 grams) granulated sugar
¾ cup (165 grams) firmly packed light brown sugar
2 large eggs (100 grams), room temperature
2 teaspoons (8 grams) vanilla extract
2¾ cups (344 grams) all-purpose flour
1 teaspoon (5 grams) baking powder
1 teaspoon (3 grams) kosher salt
¾ teaspoon (3.75 grams) baking soda
2 cups (340 grams) roughly chopped 64% cacao chocolate fèves (see Note)
Garnish: flaked sea salt
1. Line a rimmed baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chocolate. Using a 2-tablespoon spring-loaded scoop, scoop dough (about 60 grams each), and place on one prepared pan. Cover and refrigerate for at least 2 hours or up to overnight.
4. Preheat oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
5. Place chilled dough at least 2 inches apart on prepared pans.
Bake in batches until golden brown and tops are dry, 8 to 10 minutes, rotating pans halfway through baking. (See PRO TIP.) Let cool on pans for 5
