Chocolate Chip Cookies for Days
recipe by yasmin newman
photography by alan benson
food styling by lucy tweed
New York is a city of cookie lovers. In almost every cafe, bakery, and even restaurant, you’ll find a house cookie on offer, enjoyed from breakfast until late at night. The deservedly famous purveyors—Jacques Torres Chocolate, Levain Bakery and Maman—and their unique takes on the cookie have spread across the world, but the inventiveness doesn’t end there.
If there is one flavor that elicits Gotham’s devotion, it’s chocolate chip. This cookie—generous in size, perfectly round, chewy yet soft, and studded throughout with chocolate—follows in these footsteps, with an addictive sprinkling of hazelnut meal and roasted hazelnut chunks.
Makes 10
Ingredients:
- 7 oz. unsalted butter, melted
- 10½ oz. brown sugar
- ⅓ c. superfine (caster) sugar
- 1 egg
- 2 tsp. natural vanilla extract
- 1⅔ c. all-purpose (plain) flour
- 1 c. hazelnut meal
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. fine sea salt
- 7 oz. dark chocolate, roughly chopped
- ⅓ c. roasted skinless hazelnuts, roughly chopped
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Instructions:
- Using a stand mixer or electric beaters, beat the melted butter and sugars in a bowl until well combined. Add the egg and vanilla extract and beat until glossy.
- Sift the flour, hazelnut meal, baking soda, baking powder, and salt into a separate bowl and mix well. Add the dry ingredients to the wet ingredients and beat on low speed until just combined. Add the chocolate and roasted hazelnuts and stir until just combined.
- Line two baking trays with baking paper. Using a large ice-cream scoop or spoon, measure out the dough into 10 balls, weighing about 4½ oz. each. Place on the baking trays 2 in. apart. Refrigerate for 20 minutes to firm up.
- Meanwhile, preheat the oven to 350ºF.
- For perfect circle-shaped cookies, place each dough ball in a 4 in. metal egg ring and press the dough right to the edge. Bake for 14 minutes, or until the tops are golden. Remove from the oven and gently work any cookie that’s risen over the edge back into the ring, so it’s easy to remove once cooled.
- Alternatively, bake as balls for 14–16 minutes, until golden and crisp around the edges.
- Cool on the baking trays for 10 minutes, then transfer to a wire rack to cool completely. Remove the rings from the cookies and serve.
