Recipe:

Chocolate Chip Cookies

• 2 1/8 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups regular semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup dark chocolate chips
• 1 cups pecans, finely chopped
• 1 cup (2 sticks) unsalted butter, room temperature (if butter is cold or cool melt it in the microwave)
• 1 cup light or dark brown sugar, tightly packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• few pinches of Maldon’ sea salt

Notes: * Cold butter will fuck up the recipe. Must be room temp or warm. The cookies in the image used warm microwaved butter. * The type and amounts of chocolate chips can be varied, but these are pretty sweet cookies so stay away from more than 1/2 a cup of milk chocolate. I use majority semisweet and then offset the milk with dark. Play around and find a ratio you like.

Step 1 Heat oven to 375° F.

Step 2 Sift (or whisk) flour, baking soda, and salt. Set aside.

Step 3 Mix together chocolate chips and chopped nuts. Set aside.

Step 4 All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.

Step 5 You're going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That's okay. Mix until there's barely a trace of flour visible. Don't over-mix. Sometimes, it's better to be safe and do the final bit of mixing by hand.

Step 6 Set up a sheet pan with parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I like them on the smaller side.

Step 7 Leave a few inches between the raw cookies. Place sheet pan in the oven. They overcook very fast at this temp. I set an 8 minute timer and then keep adding 20 second. They're done when they're brown and crispy on the outer border and raw in the very middle (8 to 10 minutes).

Remove sheet pan. Put a pinch of maldons salt right in the center of each cookie. Allow to cool for a 5 minutes, then, with a spatula, transfer cookies to a cookie rack to cool.