Try pastry chef Claudia Fleming's all-time favorite chocolate chip cookies.
285 g extra bitter chocolate, chopped2 large eggs, room temperaturePut the all-purpose and bread flours, salt, and baking soda in a large bowl and whisk to combine. Add the chopped chocolate and mix well. In the bowl of a stand mixer, use the paddle attachment to cream the butter with the white and brown sugars on medium-high, scraping down the bowl as you go. Mix the eggs with the vanilla in a measuring cup.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Drop heaping teaspoonfuls of batter onto the prepared baking sheet. Bake the cookies for 6 minutes, then rotate the pan front to back and continue cooking until the cookies are nicely browned and smell done, about 6 minutes more. Transfer the cookies to a wire rack to cool, then serve.by Claudia Fleming with Catherine Young. Copyright © 2022 by Claudia Fleming. Photographs copyright © 2022 by Johnny Miller.
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