Every family has a chocolate chip cookie recipe, right? Not quite. If your family was anything like mine, the back of the Tollhouse bag is where you learned to bake a batch of cookies (not that there’s anything wrong with that, Dad!).
mk’s Pastry Chef Tony Galzin to the rescue. These are the best chocolate chip cookies I have ever tasted and you can trust me because I’ve probably eaten an average of
two four a day for the last year. Thanks, Tony!
1/2 lb unsalted European-style butter
1 cup sugar
1 cup light brown sugar
2 each eggs
1/2 tsp vanilla extract
2 2/3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 cups 64% bittersweet chocolate chunks or chips
Bring butter and eggs to room temp.
Sift flour, baking soda, baking powder, and salt together.
In a Kitchen Aid with the paddle attachment, cream the butter until smooth.
Add in both sugars and paddle until well incorporated.
Add the eggs one at a time until well incorporated.
Add in the vanilla extract.
Add the sifted dry ingredients and chocolate all at once, and slowly mix until the dough comes together.
Work the dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Using a small ice cream scooper, scoop balls of the dough onto a baking sheet lined with parchment paper.
Bake at 350 degrees for 8-10 minutes or until edges are golden brown.