Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
54
High
Nutrition per serving
Calories808.1 kcal (40%)
Total Fat48.6 g (69%)
Carbs92.1 g (35%)
Sugars56.3 g (63%)
Protein12.2 g (24%)
Sodium237.3 mg (12%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
½ cupunsalted butter
american, 113g, softened to about 65°f, 18°c
½ cuplight brown sugar
firmly packed, 113g
½ cupwhite sugar
preferably well toasted, 100g
0.5 ouncevanilla extract
15g
8gkosher salt
for table salt, use about half as much by volume or the same weight, plus more for sprinkling, if desired
1 ¾ teaspoonsbaking powder
1 teaspoonbaking soda
nutmeg
grated
2eggs
large, 100g, straight from the fridge
10 ouncesall-purpose flour
spooned 283g, such as
15 ounceschocolate chips
assorted, 425g, not chopped chocolate
8.5 ounceswalnut pieces
raw, or lightly toasted pecan pieces, shy 1 3/4 cups, 240 g
Instructions
Step 1
Prep 12 hrs
Step 2
Serves 8 cookies
Step 3
To Prepare the Dough Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
Step 4
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous.
Step 5
Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week (see Make Ahead and Storage).
Step 6
To Bake Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
Step 7
Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
Step 8
Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked (see Make-Ahead and Storage).
Step 9
Notes
Step 10
The portioned cookie dough can be wrapped tightly in plastic and refrigerated for up to 1 week. Alternatively, the portions can be individually wrapped, then placed in a freezer-safe zip-top bag and frozen for up to 6 months. Thaw frozen dough to 40°F (4°C), unwrap, and bake as directed.
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