Description
A delicious recipe for cookies that are even better than the classic Toll House cookies, featuring a rich flavor and a perfect texture.
Ingredients
Scale
- 325 g all-purpose flour, spooned and leveled
- 20 g malted milk powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 227 g salted butter, cold and sliced
- 150 g granulated sugar
- 165 g dark brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 340 g semi-sweet chocolate, finely chopped
- 120 g chopped walnuts (optional)
- 90 g semi-sweet chocolate chips (optional)
- Flaky sea salt (optional)
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together all-purpose flour, malted milk powder, baking soda, and fine sea salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream cold, sliced butter with granulated sugar, dark brown sugar, and vanilla extract on medium speed for 3 minutes, scraping down the bowl after each minute.
- Mix in the eggs one at a time, blending until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
- Fold in most of the chopped semi-sweet chocolate and walnuts (if using), reserving some for topping.
- Use a medium cookie scoop (about 1.5 tablespoons) to form 1-ounce portions of dough. Place scoops onto prepared tray and stack an additional scoop of dough atop each portion. Gently press to adhere.
- Top each dough mound with remaining chopped chocolate and sprinkle with flaky sea salt if desired.
- Chill the assembled tray of dough for at least 3 hours for best texture and flavour.
- Preheat the oven to 175°C and line another large baking tray with parchment paper.
- Arrange 6 chilled dough stacks at least 8 cm apart on the tray. Bake for 9 to 12 minutes until edges are golden and centers appear set but still soft.
- Immediately after removing from the oven, gently press chocolate chips into the tops of each cookie if desired. Allow cookies to cool on the pan for 2 to 3 minutes before transferring to a cooling rack.
- Repeat the baking process with remaining dough, cooling baking tray between batches as needed.
Notes
- For best results, chill the dough for at least 3 hours.
- Use high-quality chocolate for richer flavor.
- Store cookies in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 193
- Sugar: 14g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg