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Bobby’s Chocolate Chip Cookies

What better way to treat your Valentine than with some freshly baked, homemade chocolate chip cookies? This is our go-to recipe for this classic cookie, and we always try to have the dough in the fridge or freezer. Here’s a tip: The longer this dough sits, the better the cookie is. You can make it 1-3 days in advance! It’s February, everybody… The month of love. Time to pour – or BAKE – your heart out.

The Perfect Chocolate Chip Cookie

Yields: About 4 dozen

2 cups plus 3 tablespoons AP flour
1⁄2 teaspoon kosher salt or 1⁄4 teaspoon fine sea salt
3⁄4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup packed dark brown muscovado sugar
1/3 cup packed light brown muscovado sugar
2 large eggs
1 1⁄2 teaspoons pure vanilla extract
10 ounces, milk, semisweet, bittersweet, coarsely chopped (or a mixture of any or all….we prefer 5 ounces of milk and 5 ounces of semisweet), such as Ghiradelli or Cocoa Barry

Nuts, optional…we prefer our chocolate chip cookies nut-free but you can add up to 1 1⁄2 cup chopped lightly toasted walnuts, pecans or hazelnuts.

1 Preheat oven to 375 degrees F. Line baking sheets with parchment or silpats.

2 Whisk together the flour, salt and baking soda in a bowl. Set aside.

3 Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, beating after each until just incorporated. Add the vanilla extract and beat a few seconds.

4  Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combine. Remove the bowl from the stand and fold in the chocolate chunks. Cover and refrigerate for at least 1 day and for best flavor up to 3 days.

5  Using a small ice cream scoop, spoon the dough onto a baking sheet, leaving at least 2 inches between each cookie and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 10 minutes (should be slightly underbaked when you remove from the oven, cookies will continue to bake on the hot sheet pan.) Let cookies rest for 2 minutes on the baking sheet before removing them to a baking rack with a wide metal spatula. Let cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.