The Ultimate Chocolate Chip Cookie

1 hour. Makes about 80 2-inch cookies.

These cookies are exactly what readers want in a chocolate chip cookie (we asked!): chewy and gooey (when warm) with crispy edges and a hint of salt. The recipe calls for chocolate chunks, though if you prefer chips, feel free to swap those in. Nuts are optional. All ingredients are easy to find at most grocery stores. The butter and eggs should be room temperature. Once they are, it takes less than an hour to make a full batch of cookies.

355 grams (2 3⁄4 cups)

all-purpose flour

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1 teaspoon Diamond

Crystal kosher salt

228 grams (1 cup) unsalted

butter, room temperature

269 grams (1 1⁄4 cups) dark

brown sugar

156 grams (3⁄4 cup)

granulated sugar

2 eggs

1 tablespoon pure vanilla

extract

397 grams (2 1⁄3 cups) semisweet chocolate chunks

170 grams (1 1⁄2 cups) toasted walnuts, roughly chopped (optional)

Fleur de sel

1 Heat the oven to 350 degrees. Line 2 sheet pans with parchment and set aside.

2 In a medium-size bowl, whisk together the flour, baking soda, baking powder and kosher salt and set aside.

3 In the work bowl of a stand mixer, beat the butter, dark brown sugar and granulated sugar on medium speed until light and fluffy, about three minutes, stopping partway through to scrape down the bowl and ensure even distribution.

4 Add the eggs, one at a time, beating thoroughly after each addition. Add the vanilla and beat thoroughly.

5 Reduce the mixer speed to medium-low and add the flour mixture all at once. Mix until well combined.

6 Add the chocolate chunks and walnuts (if using) and mix until the chocolate and nuts are well distributed.

7 Use a #70 cookie scoop or measure a generous tablespoon for each cookie and space them 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a few grains of fleur de sel. Bake until the edges are golden and the cookies are set, eight to 10 minutes, rotating the pans halfway through.

VARIATIONS

Gluten-free chocolate chip cookies: Substitute 355 grams (2 ¾ cups) Cup 4 Cup Gluten-Free Multipurpose Flour for the all-purpose flour and proceed with recipe instructions.