Classic Chocolate Chip Cookies 36.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Baking Basics Newsletter Sep 20, 2019

There are three tricks when it comes to these cookies. First, thoroughly soften the butter; blogger Joy Wilson prefer to leave her butter on the counter overnight to get it to room temperature, but if your kitchen is warm, or if you’re jonesing for a cookie that same day, cut the butter into small pieces and leave it on the counter for about an hour. Second, chocolate wafers, which are round and flat, elevate this cookie beyond the chip because they spread out during baking, guaranteeing you some chocolate with every bite. And finally, it's ideal if the dough can rest in the refrigerator overnight, then get baked from a chilled state. Resting the dough allows the ingredients to meld, the flour to hydrate and the butter to rechill. But the directions below include a same-day option.

This recipe is from Week 1 of Voraciously's Baking Basics newsletter series. For more recipes like this one, sign up here.

Make Ahead: The butter should soften overnight on the counter. You'll get the best results if the prepared dough rests overnight in the refrigerator. The dough can be frozen, wrapped in plastic wrap for up to 1 month. Defrost in the refrigerator, then portion as instructed above and bake.

Storage Notes: Cookies are best eaten the day they’re made, but can be stored in an airtight container at room temperature for up to 2 days.


Servings:
36

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 36 servings; makes 36 cookies

Ingredients
  • 8 ounces (226 grams/2 sticks) unsalted butter, well softened (see headnote)
  • 1/3 cup (66 grams) granulated sugar
  • 1 1/4 cups (228 grams) lightly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tablespoons whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (340 grams) flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 ounces (340 grams) milk, semisweet or dark chocolate wafers
  • Flaky sea salt, for topping (optional)

Directions

In a medium bowl, combine the butter, granulated sugar and brown sugar. Using an electric hand mixer on low speed, beat the ingredients until light and fluffy but still a bit grainy, about 3 minutes. (If mixing by hand, you’ll see the sugars just begin to dissolve into the butter as they’re combined, 4 to 5 minutes.)

With the mixer running, add the whole egg and beat (or stir) on low until thoroughly incorporated. Add the yolk and milk and beat (or stir) until thoroughly incorporated. The batter will begin to look smooth and glossy. Beat (or stir) in the vanilla extract until combined.

In another medium bowl, whisk together the flour, baking soda and salt and thoroughly combined with a whisk.

Add the flour mixture to the butter and egg mixture and mix on low speed (or stir) just until the flour is incorporated. Using a silicone spatula, scoop to the bottom of the bowl and gently incorporate any hidden pockets of flour.

Fold in about 10 ounces of the chocolate wafers (you can eyeball this; just be sure to reserve a handful of wafers to top the dough balls).

Spoon the dough onto parchment paper or plastic wrap and wrap it into a disk or log (whatever will fit best in your refrigerator) and refrigerate overnight. If baking the same day, use a tablespoon to portion 2 tablespoons of dough per cookie -- you should get 36 -- and refrigerate until thoroughly chilled, at least 1 hour and up to 3 hours.

When ready to bake, place a rack in the upper third of the oven and preheat to 350 degrees. Line a rimmed baking sheet with parchment paper.

Transfer the chilled dough to the counter. If the dough was chilled overnight, portion out the cookies as instructed above.

Use your hands to roll each cookie into a ball and place on the prepared cookie sheet. Allow about 2 inches of space in between each dough ball.

Gently press each dough ball into a thick disk, tuck 2 to 3 chocolate wafer into the top of each dough ball, and sprinkle generously with flaky sea salt, if using.

Bake one sheet at a time, for about 12 minutes, rotating the pan after about 7 minutes; the cookies should be golden brown. (If you want more crisp edges and deeper color, bake for 1 more minute.)

Let the cookies rest on the sheet for 3 minutes, then carefully transfer to a wire rack to cool completely or until warm.

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Recipe Source

From food blogger and cookbook author Joy Wilson.

Tested by Olga Massov.

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