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Roberto Fly's Chocolate Chip Cookies

Prep Time20 minutes
Cook Time12 minutes
Chill Time1 hour
Course: Cookies, Dessert
Servings: 36 cookies

Equipment

  • Stand mixer (helps, not required)
  • Sheet Pans
  • Parchment Paper

Ingredients

  • 270 grams all purpose flour
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 226 grams unsalted butter, room temperature (2 sticks)
  • 198 grams granulated sugar (1 cup)
  • 71 grams dark brown sugar or Muscavado Sugar ($$) (⅓ cup)
  • 2 large eggs
  • 1½ teaspoon vanilla bean paste or vanilla extract
  • 142 grams semisweet chocolate, chopped into chunks (or chips) (5 ounces)
  • 142 grams bittersweet chocolate, chopped into chunks (or chips) (5 ounces)

Instructions

  • Mix the flour, salt, and baking soda in a bowl and set aside.
  • In the bowl of a stand mixer, cream the butter until whipped -- about a minute. Scrape down the sides as necessary.
  • Add the sugars and mix until fluffy -- 2 to 3 more minutes. Scrape down the sides as necessary.
  • Add the eggs one at a time until mixed.
  • Add the vanilla.
  • With the mixer on lowish, add the flour like ½ cup at a time until all added and incorporated. Again, may need to stop and scrape down the sides.
  • Remove the bowl from the mixer and incorporate the chocolate by hand.
  • Cover the bowl and refrigerate for 30-60 minutes.
  • Heat oven to 350℉ / 175℃.
  • Line 2 baking sheets with parchment paper.
  • Scoop and drop the cookie dough by 2-tablespoon scoops onto the parchment paper, leaving 2-3" between them. Can probably do 10-12 per sheet.
  • Bake for 10-12 minutes until the edges are set and the centers still have a little give.
  • Cool for 2 minutes on the pan before removing to a cooling rack to cool completely.

Notes

  • Don't skimp on chocolate or butter -- buy good stuff.
  • Instead of bringing the butter to room temperature you could just cut the sticks into cubes.
  • Originally called for semisweet and milk chocolate but I like this better.
  • When I originally made this without chilling and baking at 375℉ the 12 cookies spread into essentially one large cookie.  Tasty, but not much to look at.