W. Richard Stevens’ Signature Chocolate Chip Cookie Recipe

Santa’s New Favorite Chocolate Chip Cookie Recipe

The Ultimate Chocolate Chip Cookie — thick, chewy centers with crisp edges when made as directed.

Ingredients

• 2 ½ cups unbleached all-purpose flour (315 g)
• 1 ¼ tsp baking soda
• 1 1/8 tsp salt (use ½ tsp if using salted butter)
• 8 oz unsalted butter, cold (230 g)
• 1 cup very firmly packed light brown sugar (200 g)
• ¾ cup granulated sugar (150 g)
• 2 large eggs
• 1 ½ tsp vanilla extract
• 2 cups toasted pecans or walnuts, chopped (optional)
• 3 cups chocolate chips (about 18 oz). You may use only 2 cups if you prefer fewer chips.

Instructions

1. Sift together the flour, baking soda, and salt in a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter until creamy. Add both sugars and beat at medium speed for about 3–4 minutes, stopping to scrape down the bowl occasionally, until the mixture is light and fluffy.
3. In a separate small bowl or measuring cup, whisk the eggs and vanilla together. With the mixer running, add the egg mixture slowly, one tablespoon at a time, allowing each addition to incorporate before adding the next. This gradual addition should take about 4 minutes and helps create a stable emulsion.
4. Reduce the mixer speed to low (or stir by hand) and add the dry ingredients. Mix just until incorporated. Fold in the chocolate chips and chopped nuts until evenly distributed.
5. Form the dough into golf-ball-sized portions and arrange them close together on a cookie sheet. These are being chilled, not baked, so spacing is not necessary. Cover and chill the dough balls overnight or for at least 6 hours. Chilling develops flavor and prevents excessive spread during baking.
6. When ready to bake, remove dough balls from the refrigerator and let them warm to room temperature for about 30 minutes. Place the chilled dough on ungreased cookie sheets spaced about 3 inches apart. Flatten each ball slightly to about ¾ inch high and form straight up-and-down edges; make a slight depression in the center with your finger.
7. Bake in a preheated 400°F (204°C) oven for 8–10 minutes; ovens vary, and mine sometimes takes a bit longer. The edges should be golden brown while the center remains slightly pale for about an inch. Allow cookies to sit on the baking pan at room temperature for 5 minutes before transferring to a cooling rack.
8. Recipe yields roughly 32 cookies if you include all the chips and nuts. If you use only 2 cups of chips and omit the nuts, expect around 28 cookies.

Notes

If you have a kitchen scale, measure the flour by weight: about 11.25 oz (315 g). If you measure by cup, stir the flour first and avoid packing it tightly into the cup to prevent dry, dense cookies. Chilling is essential for the texture and flavor outcome; don’t skip it.