Nest Home Essentials Recipes- Chocolate Chip Cookies

Ingredients

• 350 grams All Purpose Flour
• ¾ Teaspoon Of Baking Soda
• ⅛ Teaspoon Of Salt
• 1 Cup Unsalted Butter at Room Temperature
• 215 grams packed light brown sugar
• 150 grams Granulated Sugar
• 1 Teaspoon Vanilla Extract
• 2 pc eggs
• 225 grams nuts, toasted and chopped
• 1 pinch of sea salt

 

Instructions

THE PROCEDURE

1. First you want to toast you some nuts. In a pre-heated 350oF (180C) oven bake:

• 2 cups (225 g) nuts, for 10 mintues on an ungreased cookie sheet. While those are baking, chop up:
• 14 ounces (400 g) of bittersweet chocolate.

Try to use only chocolate with at least 60 percent cacao content.

2. The primary step in most cookie recipes is to sift together the dry ingredients. So do that. In a bowl, sift or whisk together:

• 2 1/2 cups (350 g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt

In a separate bowl with an electric mixer beat together:

• 1 cup (8 ounces/225 g) unsalted butter, at room temperature
• 1 cup (215 g) packed light brown sugar
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extractOne at a time, add:
• 2 eggs

beating thoroughly after each addition until each is incorporated.

Slowly stir in flour mixture until fully incorporated.

Finally, stir in chocolate and nuts.

THE WAITING PART

3. You know what I'm going to say. It's time to wait. It's time to take all this precious cookie dough you just made. . . and not eat it.

• Divide the dough into quarters. Roll each dough into a log about 9in (23cm) long and wrap in plastic.Stick em in the fridge for the next 24 hours, and try to forget you knew anything about them.

THE BAKING

4. Preheat the oven to 350°F (175°C).Line baking sheet with parchment paper or silicone baking mat.

• Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, push them back in.
• Sprinkle the cookie slices with a small amount of sea salt. 
• Bake the cookies for 10 minutes, rotating the sheet midway through. If you prefer a chewier cookie, scale back the time a bit
• Let cookies cool on the baking sheet until firm enough to transfer to a wire rack.

Baked cookies will store in an airtight container for 4 days. Unbaked dough can be refrigerated for up to a week or frozen for up to a month.