makes 48 three-inch cookies
I like to throw a generous amount of chopped nuts into my chocolate chip cookies, so feel free to toss a cup or two of toasted nuts into the batter with the chocolate chips. On this last batch, I decided to add walnuts and pecans. I was worried for a moment that this might be too much, but me and my little taste testers agreed that the combination was just right.
This is a riff on my original chocolate chip cookies, which has quite a devoted following in the twitterverse. I usually “dry-age” my cookie dough, you can read about the why and when in the original post, but desperate times call for cookies stat! I also swapped out all the white flour for whole wheat pastry flour and love the extra nutty-note it adds to the flavor. I’m even going to convince myself they’re healthier so I can indulge in one or two extra.
4 cups (490 grams) whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon fleur de sel
2 cups (400 grams) granulated natural cane sugar
2 sticks (8 ounces) unsalted butter, softened
2 tablespoons (30 ml) molasses
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
12 ounces chocolate chips
Preheat the oven to 350º. Line baking sheets with parchment paper.
In a large bowl whisk together the flour, baking soda and fleur de sel.
In a separate, clean bowl, beat the butter, sugar and molasses until light and fluffy. Add the eggs and vanilla extract. Beat until well mixed. Add the flour mixture and mix on low speed until just combined. Stir in the chocolate chips.
Scoop or gently form dough into 1 1/2 to 2-inch balls and place 2 to 3 inches apart on prepared baking sheet. Bake for 15 minutes on the center rack of the oven. Remove from the oven and let cool on the pan for exactly 2 minutes. Transfer cookies to a rack to cool completely, or at least until cool enough to eat without burning your the roof of your mouth or tongue.