The Ultimate Cookie

Serves 1
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Directions

  1. 1Melt 1 and a quarter cup (280 grams) of unsalted butter and set aside to cool slightly.
  2. 2Melt 1 and a quarter cup (280 grams) of unsalted butter and set aside to cool slightly.
  3. 3Melt 1 and a quarter cup (280 grams) of unsalted butter and set aside to cool slightly.
  4. 4Rough chop 1 pound (450 grams) of dark chocolate into randomized pieces.
  5. 5Rough chop 1 pound (450 grams) of dark chocolate into randomized pieces.
  6. 6Rough chop 1 pound (450 grams) of dark chocolate into randomized pieces.
  7. 7In a medium-sized bowl, combine 1 and a half cups (230 grams) of cake flour, 2 cups (275 grams) of all-purpose flour, 1 and a half teaspoons (5 grams) of kosher salt, 2 teaspoons (8 grams) of cornstarch, and half a teaspoon (6 grams) of baking soda, and whisk together.
  8. 8In a medium-sized bowl, combine 1 and a half cups (230 grams) of cake flour, 2 cups (275 grams) of all-purpose flour, 1 and a half teaspoons (5 grams) of kosher salt, 2 teaspoons (8 grams) of cornstarch, and half a teaspoon (6 grams) of baking soda, and whisk together.
  9. 9In a medium-sized bowl, combine 1 and a half cups (230 grams) of cake flour, 2 cups (275 grams) of all-purpose flour, 1 and a half teaspoons (5 grams) of kosher salt, 2 teaspoons (8 grams) of cornstarch, and half a teaspoon (6 grams) of baking soda, and whisk together.
  10. 10In a stand mixer fitted with the whisk attachment, add 1 and a quarter cup (285 grams) of light brown sugar and half a cup (115 grams) of white granulated sugar.
  11. 11In a stand mixer fitted with the whisk attachment, add 1 and a quarter cup (285 grams) of light brown sugar and half a cup (115 grams) of white granulated sugar.
  12. 12In a stand mixer fitted with the whisk attachment, add 1 and a quarter cup (285 grams) of light brown sugar and half a cup (115 grams) of white granulated sugar.
  13. 13Whisk the sugars on medium speed and slowly stream in the cooled melted butter until creamy.
  14. 14Whisk the sugars on medium speed and slowly stream in the cooled melted butter until creamy.
  15. 15Whisk the sugars on medium speed and slowly stream in the cooled melted butter until creamy.
  16. 16Add two eggs one at a time, followed by three egg yolks, incorporating each egg/yolk fully before adding the next.
  17. 17Add two eggs one at a time, followed by three egg yolks, incorporating each egg/yolk fully before adding the next.
  18. 18Add two eggs one at a time, followed by three egg yolks, incorporating each egg/yolk fully before adding the next.
  19. 19Switch to the paddle attachment and mix in the flour mixture until the dough is smooth.
  20. 20Switch to the paddle attachment and mix in the flour mixture until the dough is smooth.
  21. 21Switch to the paddle attachment and mix in the flour mixture until the dough is smooth.
  22. 22Fold in 2 cups (163 grams) of rough chopped walnuts (toasting is recommended) and the chopped chocolate, preferably by hand to protect the machine.
  23. 23Fold in 2 cups (163 grams) of rough chopped walnuts (toasting is recommended) and the chopped chocolate, preferably by hand to protect the machine.
  24. 24Fold in 2 cups (163 grams) of rough chopped walnuts (toasting is recommended) and the chopped chocolate, preferably by hand to protect the machine.
  25. 25Wrap the cookie dough and chill in the refrigerator for at least 45 minutes; longer chilling results in taller cookies.
  26. 26Wrap the cookie dough and chill in the refrigerator for at least 45 minutes; longer chilling results in taller cookies.
  27. 27Wrap the cookie dough and chill in the refrigerator for at least 45 minutes; longer chilling results in taller cookies.
  28. 28Scoop 6-ounce cookie balls, making them tall, onto baking sheets lined with parchment paper. Recommend placing four cookies per tray for extra room.
  29. 29Scoop 6-ounce cookie balls, making them tall, onto baking sheets lined with parchment paper. Recommend placing four cookies per tray for extra room.
  30. 30Scoop 6-ounce cookie balls, making them tall, onto baking sheets lined with parchment paper. Recommend placing four cookies per tray for extra room.
  31. 31(Optional) Refrigerate the scooped cookies for an additional 25 minutes for extra height.
  32. 32(Optional) Refrigerate the scooped cookies for an additional 25 minutes for extra height.
  33. 33(Optional) Refrigerate the scooped cookies for an additional 25 minutes for extra height.
  34. 34Bake in an oven preheated to 425 degrees Fahrenheit (220 Celsius) for 10 to 13 minutes, or until lightly browned on the outside and slightly underdone on the inside.
  35. 35Bake in an oven preheated to 425 degrees Fahrenheit (220 Celsius) for 10 to 13 minutes, or until lightly browned on the outside and slightly underdone on the inside.
  36. 36Bake in an oven preheated to 425 degrees Fahrenheit (220 Celsius) for 10 to 13 minutes, or until lightly browned on the outside and slightly underdone on the inside.

Ingredients

  • 1.25 cup unsalted butter
  • 1.25 cup unsalted butter
  • 1.25 cup unsalted butter
  • 280 g unsalted butter
  • 280 g unsalted butter
  • 280 g unsalted butter
  • 1 lb dark chocolate, rough chopped
  • 1 lb dark chocolate, rough chopped
  • 1 lb dark chocolate, rough chopped
  • 450 g dark chocolate, rough chopped
  • 450 g dark chocolate, rough chopped
  • 450 g dark chocolate, rough chopped
  • 1.5 cup cake flour
  • 1.5 cup cake flour
  • 1.5 cup cake flour
  • 230 g cake flour
  • 230 g cake flour
  • 230 g cake flour
  • 2 cup all-purpose flour
  • 2 cup all-purpose flour
  • 2 cup all-purpose flour
  • 275 g all-purpose flour
  • 275 g all-purpose flour
  • 275 g all-purpose flour
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 1.5 tsp kosher salt
  • 5 g kosher salt
  • 5 g kosher salt
  • 5 g kosher salt
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 2 tsp cornstarch
  • 8 g cornstarch
  • 8 g cornstarch
  • 8 g cornstarch
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 6 g baking soda
  • 6 g baking soda
  • 6 g baking soda
  • 1.25 cup light brown sugar
  • 1.25 cup light brown sugar
  • 1.25 cup light brown sugar
  • 285 g light brown sugar
  • 285 g light brown sugar
  • 285 g light brown sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 115 g white granulated sugar
  • 115 g white granulated sugar
  • 115 g white granulated sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 egg yolks
  • 3 egg yolks
  • 3 egg yolks
  • 2 cup rough chopped walnuts
  • 2 cup rough chopped walnuts
  • 2 cup rough chopped walnuts
  • 163 g rough chopped walnuts
  • 163 g rough chopped walnuts
  • 163 g rough chopped walnuts

Equipment

stand mixerwhisk attachmentpaddle attachmentmedium-sized bowlwhiskbaking sheetsparchment paperVollrath 4 ounce stainless steel disheroven

Tips

  • Use relatively dark chocolate (60-70% cacao), no milk chocolate.
  • Use cake flour, not all-purpose flour.
  • Chill the cookie dough for at least 45 minutes to make them tall; longer chilling makes them taller.
  • Scoop 6-ounce cookie balls and make them tall.
  • Refrigerate scooped cookies for 25 more minutes for extra height.
  • Bake at 425 degrees Fahrenheit (220 Celsius) for 10-13 minutes until lightly browned on the outside and underdone on the inside.
The Ultimate Cookie | Clip Recipe