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Chewy Chocolate Chip Cookies

kept byOodiepup
recipe bybravetart.com
Notes: 

The only non-negotiable: chill the dough overnight. In professional baking, this is absolutely SOP and if you haven’t tried it for yourself, you have no idea what you’re missing. Check out my 10 Tips for a Better Chocolate Chip Cookie for some other pointers on making cookies like a pro.

You can double this recipe and still fit all the dough into the bowl of a Kitchen Aid. It’s a tight fit, but sometimes you need a million cookies, no? The dough freezes incredibly well, so it’s senseless to make up a batch without squirreling some away for later. Future You will thank Current Me

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Ingredients: 

12.75 ounces all purpose flour
8 ounces butter
8 ounces dark brown sugar
5 ounces white sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt, plus more for sprinkling
1/2 tsp freshly grated nutmeg (loosely packed)
1/4 tsp almond extract
1 tbsp vanilla extract
1 egg + 1 yolk
12 ounces dark chocolate chunks or discs, plus 24 pieces for garnish
6 ounces milk chocolate chunks or discs, plus 12 pieces for garnish


 

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