25
COOKIES, BARS & BROWNIES
1¼ cups (6 ½ oz/200 g)
all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (4 oz/125 g) unsalted
butter, at room temperature
½ cup (3½ oz/105 g) firmly
packed light brown sugar
6 tablespoons (3 oz/90 g)
granulated sugar
1 large egg
1 teaspoon vanilla extract
2½ cups (15 oz/470 g) semisweet
chocolate chips
Flaky sea salt, for sprinkling
(optional)
MAKES ABOUTMAKES ABOUT
30 COOKIES30 COOKIES
Perfect Chocolate Chip Cookies
If using, choose a high-quality flaky sea salt, such as Jacobson or fleur de sel, for topping these
iconic cookies. The salt deepens the chocolate flavor and tempers the sweetness. If you like, stir in
1 cup (4 oz/125 g) pecans or walnuts, toasted and coarsely chopped, with the chocolate chunks.
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda and salt. Set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar
and granulated sugar until smooth, about 2 minutes. Reduce the speed to low, add the
egg and vanilla and mix until combined. Slowly add the flour mixture and mix just until
incorporated. Stop the mixer and stir in the chocolate chips, distributing them evenly
throughout the dough.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the
cookies about 2 inches (5 cm) apart. Sprinkle the top of the cookies with sea salt, if using.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and
the tops feel firm when lightly touched, 10–13 minutes. Transfer the baking sheet to a
wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to
the rack and let cook slightly before serving.
TIP Cookie dough freezes well. Form into balls or rounded tablespoon shapes and freeze,
wrapped in plastic wrap or placed in a zippered plastic bag. There’s no need to thaw the
dough; bake as many cookies as you want and increase the cooking time by 1 to 2 minutes.
VARIATION
Salted-Caramel Chocolate Chip Cookies
Make the cookie dough as directed and scoop into 1
1
/
2
-tablespoon rounds. Cut 12 salted
caramel candies in half. Press a caramel half into the center of each round and press the
dough together to completely enclose the caramel. Roll into a ball and bake as directed,
increasing the baking time to 10–12 minutes.
26
BAKING FAVORITES
1
2
/
3
cups (8 ½ oz/265 g)
all-purpose flour
½ cup (1½ oz/45 g) plus
1 tablespoon unsweetened
cocoa powder or Dutch-process
cocoa powder
1½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup (4 oz/125 g) unsalted
butter, at room temperature
1¼ cups (10 oz/315 g)
granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
½ cup (2 oz/60 g)
confectioners’ sugar
MAKES ABOUTMAKES ABOUT
18 COOKIES18 COOKIES
Chocolate Crinkle Cookies
With their textured tops and soft, chewy interiors, these cookies are crowd-pleasers. To boost the
chocolate factor, roll the dough balls in equal parts confectioners’ sugar and cocoa powder. Using
room-temperature ingredients ensures that the dough comes together evenly and that the cookies
all have the same texture.
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and
granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed
to low and add the eggs one at a time, beating well after each addition. Add the vanilla and
beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.
Add
