chocolate chip cookies

this is one of my favourite recipes and surprisingly easy if you have a stand mixer! it's perfectly doable without a stand mixer, of course, but I have weak little arms so I do it the easy way. you can shorten the chilling time if you want (it needs to be half a day minimum) but I've found that the texture and colour are both best when you give it the full listed time!

also I basically yoinked this recipe from the nyt and just did the conversions to grams, added nuts, etc. their original version has different kinds of flour, which could be fun to try :]

ingredients:

• 480g all-purpose flour
• 1¼ tsp baking soda
• 1½ tsp baking powder
• 300g salted butter, room temperature
• 284g light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 200g chocolate (preferably a mix of dark and milk)
• 100g hazelnuts, blanched, toasted and crushed

steps:

1. sift flour, baking soda, and baking powder into a bowl, then set aside.
2. using a mixer fitted with the paddle attachment (or, alternatively, a whisk) cream the butter and sugars together until light and well-mixed. add the eggs one at a time, mixing well after each one, then the vanilla.
3. on low speed, add the dry ingredients, then the chocolate and hazelnuts. press plastic wrap against the surface of the dough and chill in the fridge for 24 to 36 hours (I’ve actually chilled the dough for longer than this – about 3 days)
4. when you’re ready to bake them, preheat your oven to 150 °c fan and line a tray with parchment paper. weigh out and form 6 99g balls of dough, and place them on the tray. bake for roughly 20 minutes, then sprinkle them with salt while they’re still hot.
5. transfer the baking tray to a wire rack for 10 minutes, then (once the cookies are firm enough), gently twist them up and away from the paper and move them to another rack.
6. repeat these steps with the rest of the dough, or chill it until you’re ready to use it :]
7. yippee!! you have cookies now!!