These cookies aren’t anything fancy, and they don’t purport to reinvent the chocolate chip cookie or anything. They aren’t gooey, chewy chocolate chip cookies but are instead tender and crumbly.
By Natasha Steinberg
These cookies aren’t anything fancy, and they don’t purport to reinvent the chocolate chip cookie or anything. They aren’t gooey, chewy chocolate chip cookies but are instead tender and crumbly. They aren’t all the same size, and they aren’t all perfectly round. And I love them for it. Because they taste like a cookie. Like a really good cookie. That’s all I wanted–a soft, crumb-leaving, delicious, straight forward cookie, studded and sprinkled with chocolate. And I can tell you with certainty, these are all those things.
- 140 g (1 cup + 2 Tbsp.) all-purpose flour
- ½ tsp. baking soda
- large pinch salt
- 113 g (1 stick) butter, at room temperature
- 90 g (1/4 cup + 3 Tbsp.) granulated sugar
- 1 egg
- 1 tsp. vanilla bean paste or extract
- small splash almond extract (optional)
- ½ cup chocolate chips (milk, dark, whatever you prefer)
- ½ cup dark chocolate, roughly chopped
- In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light. Add the egg and mix until combined. Add vanilla and almond extract and mix until combined. With mixer on low, gradually add flour mixture and mix until almost combined. Paddle in chocolate just until evenly distributed. Wrap dough in plastic wrap and refrigerate until ready to bake, no more than two days. (I usually refrigerate cookie dough overnight before baking.)
- Preheat oven to 375 degrees F. Line a baking sheet with parchment and stack on top of another baking sheet. Spoon tablespoon-size pieces of dough onto cookie sheet about two inches apart. Bake until puffed and lightly golden on the edges, about 10 minutes. Cool on cookie sheet about 5 minutes then transfer to wire rack to cool completely.