Nora’s Chocolate Chip Cookies
20m prep 12m cook 32m ready
About 30 cookies Our friend Nora Mace developed this recipe as a thicker, chewier alternative to our classic chocolate chip cookie recipe. These cookies benefit from letting the dough rest overnight in the refrigerator, but they’re excellent baked right away, too. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Ingredients
- 1 ⅔ cups (210g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 ½ sticks (6 oz or 170g) unsalted butter, softened
- ⅔ cup (130g) sugar
- ½ cup packed (115g) brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 1 ½ cups (255g) semisweet or bittersweet chocolate chips
Let's Cook
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Step 1.
Whisk together in a medium bowl: 1 ⅔ cups (210g) all-purpose flour; 1 teaspoon salt; ½ teaspoon baking soda
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Step 2.
Set aside. Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy, about 4 minutes: 1 ½ sticks (6 oz or 170g) unsalted butter, softened; ⅔ cup (130g) sugar; ½ cup packed (115g) brown sugar
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Step 3.
Scrape down the sides of the bowl and beater regularly. Beat in: 1 teaspoon vanilla
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Step 4.
Add and beat just until combined: 1 large egg; 1 large egg yolk
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Step 5.
Stir the flour mixture into the butter-sugar mixture until well blended and smooth. Stir in: 1 ½ cups (255g) semisweet or bittersweet chocolate chips
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Step 6.
Drop the dough by the level tablespoon about 2 inches apart onto the prepared baking sheets. Bake until the edges are browned but the centers are still pale, about 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
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