Nathan’s Classic Chocolate Chip Cookies
Pro Tip from Chef Nathan : Don’t overbake! Cookies should look slightly underdone in the center when you remove them from the oven. They’ll continue cooking as they cool and will be perfectly chewy.
Temperature: 350°F (175°C)
Baking Time: 10-12 minutes
Yield: About 24 cookies
Ingredients:
Butter: ⅔ cup (163g)
Sugar: ⅝ cup (128g)
Brown Sugar: 1 cup (185g)
Vanilla Extract: 1½ tsp (8g)
Eggs: 2 large
All-Purpose Flour: 2⅜ cups (302g)
Baking Soda: ¾ tsp (3.5g)
Baking Powder: 1 tsp (4g)
Salt: ¾ tsp (4.5g)
Chocolate Chips: 1 cup (175g)
Kosher Salt: for sprinkling
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the butter and sugars: In a large bowl, beat together the butter, sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Add wet ingredients: Mix in the vanilla extract. Add eggs one at a time, beating well after each addition.
Add dry ingredients: Add the flour (mixed with baking soda, baking powder, and salt) in three separate additions. Mix gently until just combined after each addition. Be careful not to overmix!
Fold in chocolate chips: Gently stir in the chocolate chips until evenly distributed.
Chill the dough: Cover the dough and refrigerate for at least 30 minutes (or up to 3 days).
Shape and bake: Roll chilled dough into golf ball-sized portions (about 2 tablespoons each). Place on parchment-lined baking sheets, spacing them 2 inches apart.
Bake: Bake at 350°F (175°C) for 10-12 minutes, until edges are golden but centers still look slightly underbaked.
Finish with salt: Immediately sprinkle with a pinch of kosher salt as soon as cookies come out of the oven. Let cool on baking sheet for 5 minutes before transferring to a wire rack
