Chocolate Chip Cookies

Ingredients
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter (softened)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1cup chocolate chips
1 cup chopped nuts

Sutter Alternative Chocolate Chip Recipe
Ingredients
170 grams butter (1.5 sticks)
Consider modifying butter to 114 grams butter (1 stick) and 114 grams (4 oz) of applesauce
330 grams (1½ cups) light brown sugar
3 large eggs
30 grams (2 tablespoons) of milk
13 grams (1T) vanilla extract
4.6 grams (1t) baking soda
3 grams (½ t) salt
375 grams (3 cups) flour
168 grams (1 cup) chocolate chips

Directions
Preheat oven to 375 degrees
Mix the sugar and the butter thoroughly
Add the eggs, vanilla extract, baking soda and salt and incorporate in the dough
Add the flour and continue mixing until well distributed.
NOTE: Avoid adding the flour earlier so as not to alter gluten consistency
Using two spoons or a small meatballer, place the cookie dough on a parchment covered cookie sheet
Bake for 15 minutes or until golden brown.
In my experience, cooking time will be several minutes longer.
Cool on a baking sheet for 2 minutes

Another Chocolate Chip Recipe
Ingredients:
150g (⅔ cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
30g (2 tbsp) cold water
100g (½ cup) sugar
100g (½ cup packed) dark brown sugar (light will also work)
1 large egg, fridge cold
1 tbsp vanilla extract
1 tsp baking soda
1 tsp kosher salt (use ½ tsp for table salt)
175g (1 ¼ cup) all-purpose flour
150g (¾ cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)

Brown Butter
Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.

Make Dough
After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
Add chocolate chips and fold to distribute evenly.

Shape and Chill
Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.

Bake
Pre-heat oven to 350F (175C) with rack in the centre.
Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
Source: https://www.youtube.com/watch?v=qsMEKFzRaRM

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