This cookie recipe was given to me by a fabulous pastry chef from Chicago. This is definitely a chocolate lovers dream. It is also measured using a kitchen scale in grams. If you enjoyed this cookie at our B&B and loved it, you might want to invest in an inexpensive scale. Using great ingredients will make a difference, so use the best you can find. Especially when it comes to the chocolate.
Preheat oven to 350.
482 grams cake flour
482 grams bread flour
2 1/2 t baking soda
1 T baking powder
2 1/2 t salt
568 grams unsalted butter-room temp
568 grams light brown sugar
454 grams white sugar
200 grams eggs (usually 4 large eggs)
1 T + 1 t vanilla
909 g good bitter sweet chocolate chips
400 g chopped walnuts –optional
In a large bowl with a whisk sift together all the dry ingredients.
Place the butter, light brown sugar and white sugar in a stand mixer.
Using a flat beater, beat for 5 minutes on medium speed. Scrape bowl as needed.
Add the eggs a little at a time, just to incorporate, add the vanilla.
Turn mixer to low, add dry ingredients a little at a time just to incorporate.
Stir in chocolate chips and walnuts if using.
If using large scoop, you will get approx. 54 cookies.
Scoop raw dough onto a cookie sheet, freeze and store.
*Bake cookies (frozen) on a cookie sheet with parchment paper for 18 minutes.
Remove from oven and slap tray on counter top.
Sprinkle lightly with coarse salt.