Happy National Chocolate Chip Cookie Day! What better way to honor this occasion than indulging in Chef Nick's chocolate chip cookies? Featured in Toothache Magazine Issue 9, this recipe is bursting with decadent, gooey chocolate chips and the perfect balance of sweetness. Let's preheat those ovens, dust off the mixing bowls, and prepare to create a batch of irresistible cookies that will leave everyone craving more! Happy baking!

Chocolate Chip Cookies 

Ingredents:

428 g    all-purpose flour

5 g    baking soda

311 g    unsalted butter

190 g    sugar

258 g    dark brown sugar

28 g    blackstrap molasses

100 g    eggs

20 g    egg yolk

12 g    vanilla extract

6 g    salt

365 g    chocolate chips

100 g    walnuts or pecans, toasted (optional)

Method:

Preheat an oven to 350 F. In a bowl, combine the flour, baking soda, and salt. In another bowl, combine the sugar, brown sugar, molasses, and vanilla. Brown the butter in a small saucepot, and then pour into the bowl with the sugar mixture. Whisk to combine, and then mix in the eggs and egg yolks. Let the mixture sit for 5 minutes, and then whisk again. Mix in the dry ingredients with a rubber spatula, followed by the chocolate chips and nuts (if any). Wrap the cookie dough in plastic wrap, and refrigerate for at least 1 hour. Portion the dough into 65 g pieces, and roll the cold dough into balls. Flatten the balls into thick discs and place them on parchment-lined sheet trays. Bake for 12-14 minutes, until the edges are golden brown and the center is barely set. Let the cookies cool on the sheet tray at room temperature for 5 minutes, and then transfer to wire racks to finish cooling. Serve slightly warm or at room temperature.