Chopped Chocolate Chip Cookies
ShellsywellsyInitial version
Ingredients
- 2 1/2 c (14 ounces) roughly chopped mixed dark milk, and/or white chocolate (not chips)
- 2 3/4 c (12 1/2 ounces) all-purpose flour such as Gold Medal
- 2 sticks (8 ounces) unsalted butter soft but cool-about 65°F
- 1 packed cup (8 ounces) light brown sugar
- 1 c (7 1/4 ounces) white sugar
- 2 tsp Diamond Crystal kosher salt (half as much if iodized) plus more for sprinkling
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp vanilla extract
- 1/8 tsp grated nutmeg
- 1 large egg straight from the fridge
Instructions
Adjust oven rack to middle position and preheat to 350°F. Set a handful of chopped chocolate aside. Place remainder in a medium bowl, sift flour on top (if using cup measures, spoon flour into the cups and level with a knife before sifting), and toss to combine.
Combine butter, brown sugar, white sugar, salt, baking soda, baking pow- der, vanilla, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With the mixer running, crack in the egg and continue beating until smooth. Reduce speed to low, add flour/chocolate, and mix to form a stiff dough.
Divide into thirty-two 1/2-ounce (2-tablespoon) portions or sixty-four 34-ounces (l-tablespoon) por- tions. Arrange on parchment-lined aluminum baking sheet, leaving 2 inches between them. Sprinkle with reserved chocolate and a pinch each of kosher salt. Bake until the cookies are puffed and pale gold around the edges but steamy in the middle, about 15 minutes for large, 12 minutes for small. Or, for crunchy cookies, continue baking until golden, 3 to 5 minutes more.
Cool on the baking sheets until set, about 5 minutes. Enjoy warm, or store in an airtight container for up to 2 days at room temperature.