Chocolate Chip Cookies

• 份量: 18 cookies
• 總時間: 45 minutes

食材

482 grams all-purpose flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons coarse salt

2 1/2 sticks unsalted butter

284 grams light brown sugar

227 grams granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

20 oz bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

步驟

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

筆記

https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies

2025-07-19 — doubled this for Ellie's meal prep. It made 83 cookies. Maybe that was too much

營養

• 卡路里: 399
• 總脂肪: 18 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 6 g
• 反式脂肪: 0 g
• 鈉: 254 mg
• 總碳水化合物: 67 g
• 膳食纖維: 12 g
• 總糖: 29 g
• 蛋白質: 10 g