Avery’s Chocolate Chip Cookies

Our friendship aside, Avery Ruzicka, the head baker and my partner at Manresa Bread, makes the best chocolate chip cookies I’ve ever eaten. If you don’t have a stand mixer, you can use an electric hand mixer, just be sure to keep the speed low so as not to break up the walnut and chocolate pieces. The dough also bakes from frozen exceptionally well, so you can preemptively practice self-control and make yourself just a couple at a time. Simply form the dough into a log and store it, wrapped tightly, in your freezer for up to 1 month. When you find yourself in a freshly baked chocolate chip cookie kind of mood, slice off a disk or two of dough and bake them for a minute longer than called for below.
Share on Facebook Print Recipe

Ingredients

Makes about 10 large cookies

  • ¾ cup butter softened
  • 1½ cups light brown sugar sifted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups whole-wheat flour sifted
  • ¾ teaspoon baking soda sifted
  • Salt
  • 1¾ cups dark chocolate chips at least 55 percent cacao; I use Valrhona
  • 1½ cups walnuts lightly toasted (see this page) and chopped

Instructions

  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Combine the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Mix on medium-low speed until just combined (not “light and fluffy”), 1 to 2 minutes.
  • With the speed still on medium-low, add the eggs and vanilla extract and mix until combined.
  • Turn the speed to low and add the flour.
  • When the flour has been incorporated, add the baking soda and a pinch of salt.
  • Scrape down the sides of the bowl and mix on low speed for 1 minute more to ensure the ingredients are fully combined.
  • With the speed still on low, add the chocolate, then the walnuts.
  • Mix until just combined.
  • Scrape down the sides of the bowl and check the bottom of the mixer to make sure all the dough is homogeneous.
  • Using a medium-size ice cream scoop, scoop the dough onto the prepared baking sheet.
  • Press lightly on top of each ball to flatten it ever so slightly.
  • (The cookies contain a high filling-to-flour ratio, and flattening the top helps maintain a uniform shape and size as they bake.
  • ) Bake for 5 minutes, rotate the pan front to back, and bake until the cookies look just barely set, about 5 minutes more.
  • Transfer to a wire rack to cool, and serve warm or at room temperature.
————————————————————————————————–
Course Chocolate / Coockies / Biscuit