Best I have found, Chef Jean-Pierre, a character, and source of some good stuff, and I am picky. I don't post recipes often. Probably the easiest I have tried, too. I think this ends my quest. You can leave out the cocoa if you want something more traditional, and I bet that is great too. I used a #20 scoop, these turned out 4 inches, 16 cookies.
INGREDIENTS
1x2x3x
Preheat Oven to 350° F
INGREDIENTS
1x2x3x
- 6 ounces soft spreadable Butter
- ¾ cup Dark Brown Sugar
- ¾ cup Light Brown Sugar
- 1 Whole Egg
- 1 tablespoon 100% Pure Vanilla Extra (The Chef uses Tahitian Vanilla)
- 1 cup Bread Flour
- ¾ cup All-Purpose Flour
- 1/4 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Salt or Kosher Salt
- 1 ½ cups Chocolate Chips (The Chef used Ghirardelli 60% Cacao)
- 1 cup mixed Nuts chopped (The Chef used Macadamia and Walnuts)
Preheat Oven to 350° F
- In the bowl of your mixer, add the SOFT butter and the sugars and mix well. Add the egg and vanilla and mix again for a few seconds.
- In a large bowl, sift the dry ingredients together, flours, cocoa powder, baking soda, baking powder and salt.
- Carefully and slowly add the dry ingredients to the butter mixture and mix well.
- Add the chocolate chips and the nuts and quickly blend for a few seconds.
- Using a #24 (2 inches) ice cream scoop and arrange them into a cookie sheet line with a parchment paper. Make sure not add more than 8 cookies per sheet pan.
- Bake for 15 minutes, let them rest on that cookie sheet for about 7 minutes and carefully transfer them into a cooling rack for about 1 hour.
- The Chef loves to warm them for 5 to 7 seconds in a microwave the next day, just to warm up the inside!
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