There are about a million different chocolate chip cookie recipes. I like my ccc crispy on the outside and gooey in the middle. If you do too, this recipe is for you.
3.5 c (435 g) all purpose flour
2 tbsp milk powder, optional but HIGHLY recommended
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
1 c cold butter, cut into pieces
1 1/2 c brown sugar
1/2 c granulated sugar
2 tsp vanilla extract
14 oz chocolate (I like to use a mix of semi sweet chocolate chips and dark chocolate chunks)
Beat the sugars and cold butter together with a stand mixer fitted with the paddle attachment until it forms a sandy paste. Add the eggs in 1 at a time with the mixer running, then add the vanilla extract.
In a separate bowl, whisk together the flour, milk powder, baking soda, baking powder and kosher salt.
Slowly incorporate the flour mixture into the sugar mixture, scraping down the sides of the bowl of the mixer as needed. Add all of the chocolate and stir to combine.
Roll the dough into 2.5 oz cookie dough balls and place on a parchment lined baking sheet. Freeze for 8-12 hours. Once they are frozen, transfer them to a freezer safe bag.
When ready to bake, preheat your oven to 375 degrees. Place cookie dough on a parchment lined baking sheet and bake on the middle rack for 16-17 minutes (if I were you, I would start checking them around 15 minutes. Your oven could run hotter than mine, and nothing is worse than an over-baked chocolate chip cookie)
Remove from the oven and bang the baking sheet on the counter 3 times (this will flatten the cookies)
Let cool, top with flaky salt if you so desire and enjoy!
PLEASE NOTE: If you make your cookies smaller than 2.5 oz, you will need to bake your cookies for less time. Start checking them around 10 minutes