Chocolate Chip Cookies

I have some good news. I finally got an electric kitchen scale *yay!*. These chocolate chip cookies are kinda sorta a back to school gift for me. I love chocolate chip cookies, but I usually convince myself that they're not worth making. I've baked chocolate chip cookies like a million times, and even though they're always delicious they never come out quite how I like - not salty enough, too crispy, not enough chocolate chips, etc. I always find them lacking in complexity of flavor too, but like anyone I can't help from eating ten three or four at a time.

These chocolate chip cookies are just what I have been looking for. I've been totally stalking Brave Tart's blog lately. I couldn't help but try her recipe since an amazing pastry chef like her is bound to know a thing or two about chocolate chip cookies. Something as simple as chocolate chip should be amazing. I urge you to bake up a batch of these for Valentine's Day. Nothing says "I like you" like homemade chocolate chip cookies, right?

Note: I found the nutmeg and almond flavors a little bit too intense on these and have adjusted the recipe accordingly.

Chocolate Chip Cookies

8 ounces unsalted butter, at room temperature
8 ounces dark brown sugar
5 ounces white sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp almond extract
1 tbl pure vanilla extract
1 large egg
1 egg yolk
12.75 ounces all purpose flour
16 ounces chocolate chips
extra salt for sprinkling

In the bowl of a stand mixer fitted with the paddle attachment cream the butter, brown sugar, and white sugar until just combined (don't overbeat!). Add the baking powder, baking soda, salt, nutmeg, almond extract, and vanilla and beat to just combine. Add the egg and egg yolk and beat briefly to combine. Dump in half the flour and mix until moistened. Add the rest of the flour and beat until no visible spots of flour remain. Add all the chocolate chips and give the mixer a few turns to incorporate them into the batter. Divide the dough between two sheets of parchment/wax-paper/plastic-wrap and form into logs. Wrap tightly and refrigerate overnight.

Preheat the oven to 350 degrees. Slice the cookies into rounds and sprinkle with salt. Bake on a parchment lined baking sheet for about 12 minutes or until just barely golden around the edges. Remove onto a wire rack to cool completely.

Source: Recipe adapted from Brave Tart.