Ingredients
Dry
- 300g (21⁄4 cups) all-purpose flour
- 8g (11⁄4 tsp) kosher salt
- 6g (1 tsp) baking soda
Wet
- 8 oz (2 sticks) unsalted butter
- 210g (1 scant cup) granulated sugar
- 105g (1⁄2 cup) light brown sugar
- 11⁄4 tsp vanilla extract
- 2 tbsp milk (oat, almond, or any liquid)
- 1 large egg
Mix-in
- 150-200g dark chocolate chips
- 150-200g chopped pecans
Method
Prep
- Bring butter to room temperature in a medium mixing bowl
Make the cookie dough
- Whisk the dry ingredients together in a small mixing bowl
- In a medium mixing bowl with a stiff spatula
- Cream the butter and sugar with a stiff silicone spatula
- Add in vanilla, milk, and egg and whisk together until light
- Switch back to the spatula and mix in the dry ingredients
- Mix in the chocolate chips
- Refrigerate dough to make it easier to work with
Optional: Freeze dough balls
- Portion the dough out into balls on a baking sheet and freeze until solid
- Transfer into a freezer bag
Shape and Bake
- Preheat oven to 375°F
- Line a sheet pan with parchment paper
- Using a 11⁄2 tbsp (#40) scoop, portion out 8 cookies per sheet in a 2-1-2-1-2 (3-2-3) pattern
- Bake until the cookies spread out and the edges are golden (~12 minutes)
Notes
Browning the butter in a skillet adds another dimension, plus you don’t have to wait for the butter to come to room temperature. Extracting freshly picked Chocolate Mint into the butter while browning it is even better!
When refrigerating, simply covering the mixing bowl with plastic in contact with the dough is easiest.
If you don’t have enough room, transfer the dough to 1 gallon plastic bag.
I’ve tried replacing a cup of the all-purpose flour with almond flour and it made the cookies spread out too much until they were basically flat wafers.
Sometime I’ll do another experiment replacing only 1⁄4 cup and see how that goes.
References