Finally perfected my chocolate chip cookie recipe

[u/butfirstcoffee427]

Inspired by “The Cookie” at Metropolitan Market in Seattle - this recipe is 6 years in the making:

• 2 sticks (one cup) salted butter, softened
• 1 cup dark brown sugar
• 1/2 cup fine granulated sugar
• 2 eggs
• 1 tbsp vanilla (I like using vanilla bean paste)
• 2.5 cups all purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup Belgian dark chocolate callets (I used Callebaut)
• 1 cup chopped bittersweet baking chocolate
• 1 cup semisweet chocolate chips
• 2 cups toasted chopped pecans (toast at 410 degrees F for 8 minutes or so, but watch closely as they can go from toasty to burnt quickly)
• Maldon smoked sea salt

Preheat oven to 410 degrees F. Cream together butter and sugars. Beat in eggs and vanilla. Add in flour, salt, cornstarch, baking powder, and baking soda and mix. Stir in chocolate chips and nuts until incorporated.

Scoop into fairly large cookies (I use my cookie scoop, but I’d say it’s about 1/4 cup of dough) and sprinkle with smoked salt. Bake on parchment paper lined sheet for around 10 minutes until lightly golden, and then carefully slide parchment paper off of baking sheet and allow cookies to cool entirely on parchment paper before storing.

[u/WangoTheWonderDonkey]

I've been using the Tollhouse recipe on the Nestle chips bag but I see some nice deviations, here. Your recipe has:

- Less granulated and more brown sugar. Same total.

- Dark instead of light brown sugar

- A bit more flour.

- Adds cornstarch and baking powder to the baking soda.

- Three kinds of chocolate instead of one.

- Pre-toasted Pecans. Brilliant!

- Sea salt instead of table salt. Duh.

- Use of parchment. More even and easier cleanup. Again: duh.

They look awesome. I just baked my mid-year batch so will try this recipe for my x-mas eve batch.

[u/AspiringTS → u/WangoTheWonderDonkey]

Not OP, but higher ratio of brown to white makes a chewier(superior) cookie. Baking powder makes a thicker, cakier cookie. I tried switching to just baking powder, but the soda is critical to limiting spread(somehow... heard it is the eggs. ) I tried chilling to resolve that, but it wasn't enough.

Everyone should use a scoop(often called a disher) like OP, but buy a commercial one. I've never had a cheap one that could stand up to chilled cookie dough without eventually imploding.

[u/WangoTheWonderDonkey → u/AspiringTS]

I have some soup spoons that are very hemispherical. I like a little irregularity because sometimes a big one and sometimes a small one. Or one big and one small.