For right now. ;)
So Austin always likes to have cookie dough around the house (lets be honest, who doesn't love some fresh baked cookies at the drop of a hat!) but the Toll House "Break and Bake" cookies just weren't cutting it for me.
I decided to try my hand at making some cookie dough and freezing it in individual balls. Then came the million dollar question... what chocolate chip cookie recipe to use! I headed over to handy dandy Google and naturally typed in "Best Chocolate Chip Cookie Recipe". This is where I found the recipe for Best Ever Chocolate Chip Cookie. She tested 5 "award winning" cookie recipes and David Lebovitz's Chocolate Chip Cookie was the winner!
While I tried it once with english toffee bits, almonds, and mini chocolate chips... that was not so successful. The toffee bits just melted into the cookies and the mini chips got lost.
However hazelnut, dark chocolate chips and sea salt= AMAZING!!!
So here we go:
Ingredients: (You can use a scale if you want, but regular was just as easy and they came out perfect)
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (8 ounces/225 g) unsalted butter, at room temperature
- 1 cup (215 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups (about 225 g) hazelnuts, toasted and chopped
- 14 ounces (400 g) dark chocolate chips
- Sea salt for sprinkling on top
Step 1: (If you are baking them right away)
Preheat the oven to 350º F
Step 2:
Combine flour, baking soda and salt in a bowl. Set aside.
Step 3:
Using a stand mixer with the paddle attachment, on medium-high speed cream the butter with both brown sugar and granulated sugar until fluffy (about 3 minutes)
Step 4:
Slow down the mixer and gradually add in the eggs, making sure the first is fully incorporated before adding the second.
Step 5:
Turn the speed down to just a stir and slowly add the dry ingredients. (Be careful, as flour can tend to fly creating quite a mess). Mix just until it is combined so you don't over mix it.
Step 6:
Add the chocolate chips and nuts and stir in using a spatula. Refrigerate the mixture in the bowl for an hour.
Step 7:
Line a baking sheet with parchment paper, then using a tablespoon scoop, place the dough balls on a baking sheet. Sprinkle the sea salt over the top.
Step 8:
Freeze for 2 hours. Either bake now (for 12-15 minutes), or place them in an airtight container or ziploc bag.
Then, when you are ready for some delicious cookies, day or night, pull some out of the freezer while the oven heats up. 350ºF for 12-15 minutes and you have fresh baked cookies!!
TA DAHH!! Finished product. If you really want to take them over the top, put some Trader Joe's Cookie Butter on top!!!!
