Result
The baked cookies spread into wide rounds with crackled tops, gooey centers, and caramelized edges.
Attachment role
The flat beater handles the butter-and-sugar creaming step and mixes the flour in gently so the dough stays tender.
Ingredients
- Yield: 18 large cookies
- 10 tablespoons unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
- 1 egg plus 1 yolk, 2 teaspoons vanilla
- 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
- 9 ounces chopped dark chocolate or chocolate chips
Mixer workflow
Cream the butter and sugars on medium-low speed for 3 minutes, add the egg mixture on low speed, then add the flour mixture on low just until the last streaks of flour disappear.
Texture checkpoints
The dough should look thick and scoopable, with visible chocolate pieces and no greasy sheen pooling at the base of the bowl.
Method
- Heat the oven to 375 F and line sheet pans with parchment.
- Cream the butter and both sugars until the mixture looks sandy and slightly fluffy.
- Add the egg, yolk, and vanilla and mix until combined.
- Whisk the flour, baking soda, and salt in a separate bowl, then add it to the mixer bowl on low speed.
- Fold in the chocolate, portion 3-tablespoon scoops, and chill for 20 minutes if the dough feels soft.
- Bake 10 to 12 minutes, rotating the trays halfway through.
- Let the cookies rest on the tray for 5 minutes before moving them to a rack.
Troubleshooting
- If the cookies spread too much, chill the scooped dough longer or bake on a cooler sheet pan.
- If the cookies stay pale, extend the bake by 1 to 2 minutes until the edges look deep golden.
Substitutions
Use chopped milk chocolate for a sweeter finish, or add 1/2 cup toasted pecans. A half batch works well by dividing every ingredient evenly.
Storage
Store the baked cookies in an airtight tin for 3 days, or freeze unbaked dough balls for up to 6 weeks.
Related attachments
Browse the Shop Attachments page and the Bake collection for more cookie-and-cake prep workflows.