Baking & Desserts

Chocolate Chip Cookies From Joshua Weissman’s “Unapologetic Cookbook”

Make the ultimate Chocolate Chip Cookies with this recipe from Joshua Weissman’s “An Unapologetic Cookbook”.

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Prep:
Overnight
Cook:
24 minutes
Serves:
18
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Chocolate Chip Cookies From Joshua Weissman’s “Unapologetic Cookbook”
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Ingredients

Buy Joshua Weissman’s “An Unapologetic Cookbook”

  • ¾ cup (160g) light brown sugar
  • ¾ cup (150g) granulated sugar
  • 1.5 tsp (9g) fine sea salt
  • ¾ cup (168g) unsalted butter, melted
  • 1 large egg yolk
  • 1 large egg
  • 2 tsp (8g) vanilla extract
  • ½ tsp (2g) baking soda
  • 1.25 cup plus 1 Tbsp (197g) all-purpose flour
  • 8 oz (225g) roughly chopped dark chocolate, about 60-70% cacao

Directions

  1. In a medium bowl, whisk together both sugars and salt until combined.
  2. While whisking constantly, slowly add in the melted butter, egg, egg yolk, vanilla and baking soda and continue to whisk until a smooth and homogenous batter forms.
  3. Whisk in the flour until evenly incorporated, switching to a rubber spatula if needed to evenly combine.
  4. Fold in the chocolate and cover the bowl with plastic wrap. Refrigerate the dough overnight.
  5. Preheat the oven to 350°F (180°C). Line 2 sheet pans with parchment paper.
  6. If the dough was in the refrigerator overnight, it may need to soften at room temperature for 5 to 10 minutes so it's relatively pliable but still very chilled.
  7. Using a small ice cream scoop, portion the dough into 2-ounce balls. Space the cookie dough out evenly on the prepared sheet pans, about 2 ½-inches apart.  Repeat on the other sheet pan with the remaining dough.
  8. Bake 1 sheet at a time for 10-12 minutes or until the edges of the cookie are light golden brown and the center is still soft and slightly underbaked. 
  9. Remove from the pan and cool completely on a wire rack. Enjoy! Store leftovers in an airtight container on the counter for up to 1 week.

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