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Wayne's Twist on Chocolate Chip Cookies

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“I've always been a fan of very dark chocolate (like > 85% Cacao). I decided to take the classic tollhouse-style recipe and tweak it based on my research and taste preferences.”
READY IN:
31mins
SERVES:
20
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. First, cut the dark chocolate into about 1 cm x 1 cm pieces (3/8 inch x 3/8 inch for the metrically impaired).
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. Carefully melt the butter until it is liquid, being careful not to burn!
  4. If the brown sugar is not free-flowing, you can incorporate the brown sugar in with the butter and gently melt until liquid.
  5. In another bowl (or use the bowl of an electric mixer fitted with the paddle attachment), beat together the butter, brown sugar, and superfile granulated sugar on medium speed until light yellow, fluffy, and the sugars are fully incorporated (about 3 minutes).
  6. Add the eggs and vanilla gradually, and mix on medium speed for 1 minute or until all the liquid ingredients are fully blended.
  7. Scrape down the sides of the bowl.
  8. With the mixer on low speed, gradually add all of the flour mixture but stop mixing before it is completely incorporated.
  9. Add the chocolate pieces and mix on low speed for 20 seconds.
  10. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, but perferably overnight.
  11. Preheat the oven to 350 degrees.
  12. Remove the dough from the refrigerator.
  13. Using a small cookie scoop or a spoon, scoop out small rounds of dough, about 1 1/2 tablespoons each, onto a parchment-lined baking sheet, leaving 1 inch between the cookies.
  14. Bake, rotating the sheet halfway through, for about 9-11 minutes, or until the cookies are lightly browned. For crispier cookies bake an additional 1-2 minutes.
  15. Transfer to a wire rack and let cool.

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