A pinch of nutmeg and a sprinkling of salt amplify the butterscotch-y flavor of these chocolate chip cookies, while a blend of milk and dark chocolate chunks provides alternating bites of creamy sweetness and bitter intensity. You can bake the cookies until they're golden brown and crunchy, but I prefer to pull them while they're still a wee bit pale so they stay soft and fudgy, crisp only around the very edges.
Though these chocolate chip cookies are best enjoyed warm, they can be kept for up to two days in an airtight container at room temperature.
Reprinted from BraveTart: Iconic American Desserts with permission from W. W. Norton.
Why It Works
- The cocoa butter in chopped chocolate flavors and thickens this dough, which won't behave the same with mass-produced morsels.
- Nutmeg deepens the natural flavor of butter.
- A cold egg keeps the dough cool, limiting spread in the oven.
- Yield:Makes 32 (three-inch) cookies
- Active time: 30 minutes
- Total time:45 minutes
- 14 ounces assorted dark, milk, or white chocolate (not commercial chips), roughly chopped (2 1/2 cups; 395g)
- 12 1/2 ounces all-purpose flour (2 3/4 cups, spooned; 355g), such as Gold Medal
- 8 ounces unsalted butter (2 sticks; 225g), soft but cool, about 65°F (18°C)
- 7 1/4 ounces white sugar (1 cup; 205g)
- 8 ounces light brown sugar (1 cup, gently packed; 225g)
- 1/2 ounce vanilla extract (1 tablespoon; 15g)
- 2 teaspoons (8g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon grated nutmeg
- 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Set aside a handful of chopped chocolate (about 2 ounces; 55g) and place the remainder in a medium bowl. Sift flour on top and toss together. Combine butter, white sugar, brown sugar, vanilla, salt, baking soda, baking powder, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour/chocolate all at once, and mix to form a stiff dough.
Portion the Dough: Divide in 2-tablespoon portions (about 1 1/2 ounces or 40g each) and round each one into a smooth ball. (If you like, portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)
To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Garnish each with reserved chocolate and a pinch of kosher salt. Bake until puffed and pale gold around the edges but steamy in the middle, about 15 minutes. For crunchy cookies, continue baking until golden, 3 to 5 minutes more. Cool directly on baking sheet until crumb is set, about 5 minutes. Enjoy warm or store in an airtight container up to 2 days at room temperature.