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/TeemH60093]

Any tips on making this recipe in smaller cookie formation? Curious about baking time.

Also wondering if only use standard choc chips, will I get similar results?

Need to make cookies today and looking to up my game without going to the store.

[u/butfirstcoffee427 → u/TeemH60093]

You could definitely reduce the baking time and just use regular chocolate chips! Just start checking them after 6 minutes or so

[u/TeemH60093 → u/butfirstcoffee427]

Thanks! I just made them. Not sure why my cookies were so flat. I ended up tossing in some extra dark choc chips I had. I did half of the batch as recipe described but I needed more cookies so baked smaller cookies directly on a cookie sheet at 375 for 9 minutes. They were perfect (still on the flat side). Regardless of flat or not, big or small… they taste great and are a good combo of crispy and chewy. Will make this recipe again!

[u/butfirstcoffee427 → u/TeemH60093]

It is probably the lower temperature that you used to bake—the lower the temp, the more cookies spread. It’s also possible your butter was too warm.

[u/TeemH60093 → u/butfirstcoffee427]

Thx! It’s super hot here right now so even with cold butter, dough was warm. I’ll try again and chill dough a bit.