LA Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 stand mixer or hand mixer
- 2 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Kitchen scale optional
- 1 Cookie scoop 2-tablespoon
- 1 Wire rack
- 1 Parchment paper roll
Ingredients
- 1 cup unsalted butter melted and cooled slightly
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup dark chocolate chunks chopped
- 1/2 cup toasted walnuts chopped (optional)
- flaky sea salt for topping (optional)
Instructions
- Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- In a mixing bowl whisk together flour, baking soda, baking powder, and kosher salt.
- In the bowl of a mixer beat melted butter, brown sugar, and granulated sugar until thick and glossy, about 2 minutes.
- Add eggs and vanilla and beat until smooth and slightly lightened, 1 to 2 minutes.
- Fold the dry ingredients into the wet mixture on low speed just until no dry streaks remain.
- Stir in chocolate chips, dark chocolate chunks, and walnuts if using until evenly distributed.
- Cover the dough and rest in the refrigerator for 30 minutes to hydrate and firm.
- Scoop 2-tablespoon mounds of dough onto prepared sheets, spacing 2 inches apart.
- Bake one sheet at a time for 10 to 12 minutes until edges are set and centers are just pale and puffy.
- Sprinkle with flaky sea salt immediately after baking if desired.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to finish cooling.
Notes
Using melted butter helps create that classic LA-style cookie with crisp edges and a chewy, gooey center, but make sure it’s only slightly warm to avoid greasy dough. A brief 30-minute chill improves thickness and flavor, yet you can chill up to 24 hours for deeper caramel notes; if chilling longer than an hour, let dough sit 10 minutes before scooping. For bakery-style puddles, use a mix of chips and chopped bar chocolate so some pieces melt into strata. Pull cookies when the centers still look underdone, as carryover heat finishes them; rotating the pan at 8 minutes promotes even browning. If baking multiple sheets, keep unused dough chilled and use light-colored pans to prevent overbrowning. Adjust bake time by 1 to 2 minutes for larger or smaller scoops, and store cooled cookies airtight with a slice of bread to keep them soft.
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