NY CHOCOLATE CHIP COOKIES

 2 sticks unsalted butter

3/4 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp baking powder

1 tsp baking soda

1 tsp salt 

Flaky salt for top

3 to 3 1/3 cups all purpose flour

2 cups semi-sweet chocolate chips

1 cup walnut pieces, optional

Preheat oven to 400 degrees. Place a rack in center of oven.

Remove butter from refrigerator and allow to sit at room temperature 30 minutes.

In bowl of electric mixer, place butter and both sugars. Cream together on high speed 1 minute. Scrape down the sides of your mixer.

Turn mixer to low speed and add eggs, one at a time, and mix until combined, Turn off mixer and add 3 cups of the flour, baking powder, baking soda and salt. Pulse mixer just until mixed.

Add chocolate chips and walnut pieces, if using. If not using nuts, add more chocolate chips. If chocolate chips don't combine completely, knead dough a few times to slightly incorporate..

Divide dough intro 8 pieces of about 6-oz each.

Roughly shape each piece into a ball, leave rustic looking - do not flatten. Place balls on a parchment lined baking sheet and put in freezer for 30-45 minutes until quite firm. You will bake cookies from frozen dough!

Bake 6 cookies at a time, 12 - 14 minutes. Turn tray halfway through baking. The cookies will be quite golden on top and bottom but gooey on the inside. Do not overbake as they will continue to cook on the tray.

Cool 15 minutes before serving.

file photo for reference only

This recipe is from smallkitchensweets.com