Deluxe Chocolate Chip Cookies

Virgo season is almost upon us! For those of you that aren’t yet aware, I’m a full blown Virgo (my birthday is 9/11). My partner Evan is also a Virgo, and our dog Mimi somehow happens to be Virgo, too. It’s a triple threat household. The three of us are equally anxious, emotional, and overly sensitive — in all the best ways, obviously. One of my strongest Virgo qualities is my indecisiveness. Some of the most stressful times in my life have revolved around major decisions (like living in France a few years back), and it’s really intriguing to think “wow, imagine if I hadn’t decided to do that.” But I did, and here I am (now in Los Angeles). And here you are, reading this blog, which might not have came into existence had I not decided to pursue pastry in my early career. Crazy stuff.

My indecisiveness not only affects major life choices, but sometimes the smaller ones, too, like what to order for dinner or what to watch on TV. The older I get — I’ll be 27 this year — the more I realize there’s no need to feel stressed about decisions. There’s time for exploring multiple paths. And thus, that’s why I’m presenting you my second chocolate chip cookie recipe. My OG chocolate chip cookie recipe from last year is super easy: she needs no mixer or chill time, and can be quickly made and baked right away. In fact, I’m changing her name to Easiest Chocolate Chip Cookies. My new “deluxe” cookie is a little more into self care, so she requires an overnight rest, a special ingredient, and a little more effort… but it’s completely worth it! Pick a cookie depending on your mood. Sometimes I want easy, but other times I am able to plan ahead and I want the best cookie possible. Here’s mine, which is a spin off from one of my favorite chocolate chip cookies ever, from one of my favorite bakeries ever: Bakeri.

Recipe Notes: Butter should be softened to almost room temp to allow for easy creaming, and the eggs should not be cold at all (don’t worry about the yolk being cold, it’s easier to separate cold eggs). If you’re omitting the malt powder, I’d add an additional tablespoon of all purpose flour instead. Feel free to add your favorite toasted nuts, and freeze whatever dough you don’t bake. When baking from the stash, let the frozen dough soften at room temperature while preheating the oven.

Deluxe Chocolate Chip Cookies

Makes 21 cookies

1 3/4 sticks (200g) butter, softened
1/3 cup (70g) granulated sugar
1 1/4 cup (250g) dark brown sugar
1 teaspoon (6g) salt
2 teaspoons (8g) vanilla extract
2 eggs, room temperature
1 yolk
2 1/2 cups (300g) all purpose flour
1/4 cup (36g) diastatic malt powder*
1 teaspoon (7g) baking soda
1 1/2 cups (260g) dark chocolate chips or chunks
Flaky salt, for topping

*if you don’t have malt powder, just replace it with 1 extra tablespoon flour — and order some malt powder! it really makes the difference in this cookie.

1. In the bowl of a stand mixer fitted with a paddle attachment, (or with an electric hand mixer) cream together the butter, both sugars, salt, and vanilla for 3 minutes, or until visibly lightened and fluffy. (Do not go overboard with creaming or the cookies will spread more)

2. Add eggs and the yolk one by one, mixing in between additions. Scrape down the bowl after and run the mixer for 30 more seconds, just to make sure there’s nothing sticking to the bottom of the bowl.

3. Add the all purpose flour, malt powder, and baking soda (sifted if clumpy) to the bowl and paddle on the lowest speed, dumping in the chocolate chunks as you start mixing. Do not overmix — just mix until there’s no more flour streaks. Cover the bowl with plastic and chill overnight (or a minimum of 3 hours, please trust me!).

4. The next day, remove the dough from the fridge and scoop into 2.5tbsp portions (60 grams each, or the yellow cookie scoop if you have one!). Chill the scooped dough again while preheating the oven to 350º. Line a cookie sheet with parchment and space the cookies 3” apart — I only bake 5 at a time so they don’t smush together. Bake for 7 minutes, rotate the pan, then bake another 6 minutes, for 13 minutes of total bake time. Depending on your oven, you may need a couple minutes more, but mine bake for exactly 13 minutes each time. The cookies will be browned on the edges and slightly soft in the center. Garnish with sea salt while warm if desired.

** These bake off great straight from the freezer, you may just need to add a minute or two to the bake time!