This weekend I made a batch of my favorite chocolate chip cookies. They were delicious, but I started thinking of ways I could make them even better and decided to try the recipe with some minor changes. Results were excellent! In fact, these “Stand Mixer Chocolate Chunk Cookies” reminded me of Jacques Torres’s which are packed with chocolate, but still reasonably thick. Here’s the photo and new recipe. I put all my notes and changes below.
Ultimate Stand Mixer Chocolate Chunk Cookies
2 1/2 cups unbleached all purpose flour (320 to 350 grams) — see note about measuring
3/4 teaspoon baking soda
1/2 teaspoon salt
8 oz unsalted butter, cold, cut into pieces (230 grams)
1 cup very firmly packed light brown sugar (240 grams)
3/4 cup granulated sugar (144 grams)
2 large eggs, room temperature (100 grams)
1 1/2 teaspoons vanilla extract
1 cup nuts, chopped and toasted (I use either walnuts or pecans)
14-15 oz chopped, good quality chocolate
Stir together the flour, baking soda and salt; set side.
Beat cold butter until creamy in bowl of a stand mixer fitted with the paddle attachment. Add both sugars and continue for 4-5 minutes. Add the eggs one at a time, beating for a full minute after each egg and another minute or two after both eggs have been added. Beat in the vanilla.
With mixer on lowest speed or by hand (I always do this part by hand), add dry ingredients. When incorporated, add chocolate chips and nuts and stir to mix. Dump the dough out onto a sheet of waxed paper, wrap it tightly and chill for 24 hours or as long as you can wait or shape the dough into golf ball size balls and chill the ready-formed balls of dough.
Arrange cookie balls on ungreased cookie sheets spacing about 3 inches apart. Flatten a little to resemble a hockey puck, about 3/4inch high.
Bake at 350 degrees F for 12-15 minutes (check at 10, depending on size scoops you actually used). Edges should be golden brown. Let sit at room temperature 5 minutes before taking off baking pan.
Makes about 32 cookies
Note: I’ve made these a couple of times and each time the cookies were a different thickness. To nail down what was going on, I varied the amount of flour by 30 grams. Cookies made with 320 grams of flour were quite a bit thinner than the 350 gram measure. Because 2 1/2 cups of flour can have a different weight every time, I’m keeping that measure the same. But if don’t have a scale and your cookies are coming out thinner than you’d like, try adding 3 tablespoons of flour.
More note on where this recipe came from
—First, the old recipe called for the unusual step of adding the eggs in little spoonfuls at a time. Using that method made a great cookie, but I wanted to see what would happen if I just added the eggs the usual way and beat them for a while
—The old recipe called for 1 1/4 teaspoons baking soda which seemed like a lot. I cut it down to 3/4 teaspoons just to see what would happen.
—The old recipe called for 3 cups of chocolate chips. Because this dough has a pretty high ratio of flour to butter, I thought perhaps it could accommodate a higher quality, higher cocoa fat chocolate. I like good chocolate as much as the next person, but a lot of times I’ll put it in cookies and the extra fat will cause the cookies to spread more than they would have with regular chocolate chips. With this dough, it seemed like I could use a ton of good chocolate and not worry about the spreading.
—And finally, rather than bake the cookies at 400, I baked the cookies at the usual temperature of 350.
According to the (late) author of the original recipe, the cookies are better after the dough has chilled for 24 hours. I believe that to be true, but the cookies I baked after a couple of hours of chilling were delicious. Now I need to go buy some really good chocolate to put in the next batch.
Oh, one more thing. You can make these without a stand mixer, but the recipe involves beating cold butter and a lot of creaming, so a stand mixer really comes in handy and I needed a good name for the recipe.