Johnny Iuzzini's Killer Chocolate Chip Cookies
Johnny Iuzzini's killer chocolate chip cookies with a few unique ingredients are truly one of the best! Crispy edges, puddles of chocolate and a little sea salt.
Servings 3 dozen depending on cookie size
Ingredients
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 1 cup granulated sugar
- 1 cup (packed) light brown sugar (I used dark brown sugar)
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2 large egg yolks
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt (I used 1/4 teaspoon regular salt)
- 14 ounces bittersweet chocolate (70% cacao), coarsely chopped
- Maldon sea salt, for garnish (I used coarse sea salt)
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Put the butter, granulated sugar, and brown sugar into a standing mixer bowl and toss with your fingers until the butter is coated.
- Attach the bowl and paddle to the mixer and beat the butter and sugar on medium-low speed until a thick paste forms with no visible butter lumps. Add the vanilla and almond extracts and mix well.
- With the motor on low speed, add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.
- Meanwhile, in a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon; sprinkle the kosher salt over the top.
- With the mixer on low speed, slowly add the dry ingredients to the butter mixture, stopping frequently to scrape down the bowl. Mix until just combined; remove the bowl from the mixer and fold the chocolate into the dough by hand.
- Using a small 1/2 ounce ice cream scoop, (I used a small cookie scoop), scoop level balls of dough and arrange them around 2 inches apart on the lined cookie sheets.
- *Use the bottom of a glass to flatten the dough balls slightly (note: I skipped this part and left them as dough balls, no flattening)
- Sprinkle a little Maldon salt over each cookie. Bake for 12-13 minutes, rotating the pans once, until just set and bottoms are beginning to brown. Note: I left my cookies in for 12 minutes and they were perfect.
- Cool for 10 minutes on the pans before transferring to a rack to cool completely.
- Store the cookies in an airtight container for up to 3 days. Makes 3-4 dozen cookies, depending on size of your dough balls.
Notes
Recipe reprinted with permission from Johnny Iuzzini.