Chocolate Chip Cookies

In the bowl of a stand mixer with paddle attachment, combine 220 g Butter, 200 g Brown sugar, 180 g Sugar, granulated, 15 g Kosher salt, 5 g Baking soda.

Mix on medium for two minutes.

Increase the speed to medium-high and mix for two more minutes. Pause to scrape down the sides. The dough should be a pale tan color with a fluffy, whipped texture.

While the mixer is going, add 20 g vanilla.

Drop the 100 g eggs in as slowly as possible to ensure that they properly emulsify into the butter mixture.

Increase mixing speed to high, then continue mixing for another minute or so, until eggs are fully incorporated.

Add 400 g flour and 300 g 40% milk chocolate, chopped to the mixer and mix until all the flour is incorporated.

Preheat oven to 177 °C. Grease a cookie tray or line it with parchment paper.

Portion cookies into ball shapes—ours are 65 grams—and drop onto a cookie tray.

If you want perfectly shaped, smooth-crusted cookies, transfer to the fridge and chill for at least 15 minutes. (You can clean the kitchen in the meantime!)

Bake cookies for 13 to 14 minutes at 177 °C.

Transfer those beauties to a cooling rack and do your best to leave them alone for about 10 minutes or so. The texture will improve as they cool.