CHOCOLATE CHIP COOKIES

We’ve been making these cookies ever since our days at the restaurant 42 Degrees. The secret is in using chopped bittersweet chocolate, which gives you more variety in size and shape compared to chips; the bigger chunks create the classic pockets of chocolate, and the tiny shards permeate the dough itself, creating a sort of chocolate on-chocolate effect.

AT A GLANCE:

MAKES: about 4 dozen cookies

CHILLING TIME: At least 2 hours or up to overnight

SHELF LIFE: 5 days

INGREDIENTS:

• 2½ cups (11¼ ounces) unbleached all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup (8 ounces) unsalted butter, at room temperature
• ¾ cups granulated sugar
• ¾ cups packed brown sugar, preferably dark
• 2 large eggs
• ¾ teaspoon pure vanilla extract
• 9 ounces bittersweet chocolate (52% to 60% cacao) chopped, with the largest pieces the size of chocolate chips (scant 2 cups)

INSTRUCTIONS:

1. In a medium bowl, whisk together the flour, salt, and baking soda and set aside.
2. In the bowl of a stand mixer with the paddle attachment, combine the butter and both sugars. Mix on medium-high speed until lightened in color and fluffy, about 2 minutes. With the motor running, add the eggs one at a time, blending thoroughly after each addition, then add the vanilla. Scrape down the bowl, add the chocolate, and mix on low speed until combined. Add the flour mixture and mix on low speed just until the dough comes together, about 15 seconds.
3. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 2 hours or up to overnight.
4. When you’re ready to bake, position racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick mats.
5. Scoop up 2 tablespoons of dough (we use a 1-ounce ice cream scoop) and form the dough into a ball. Repeat until all the dough has been shaped. Place the balls 2½ inches apart on the baking sheets. Flatten the balls slightly with the palm of your hand so that they’re about ½ inch thick.
6. Bake for 7 minutes, then rotate the baking sheets top to bottom and front to back. Continue to bake until the cookies are golden brown, 7 to 9 minutes longer.
7. Let the cookies cool for a minute or two on the baking sheets, then transfer to a rack and let cool completely. Repeat with the remaining dough. Store in an airtight container.