Saveur’s Chocolate Chip Cookies
2 1/4 cups flour, plus extra for rolling dough
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
4 egg yolks
9 ounces bittersweet chocolate, roughly chopped
1 egg, beaten (optional)
Sea salt (optional)
In a medium bowl, whisk together flour, baking soda and salt.
In a bowl of an electric mixer on medium-high speed, combine butter, brown sugar, granulated sugar and vanilla and beat until smooth and fluffy, about 3 minutes. Add yolks, two at a time, beating well after each addition. Reduce speed to low and add flour mixture, mixing until just combined.
Transfer dough to a work surface and divide into three equal pieces. Flatten each piece into a 4- by 6-inch rectangle; wrap in plastic wrap. Refrigerate for 30 minutes.
Heat oven to 375 degrees and line baking sheets with parchment paper. Lightly flour a work surface. Place one dough rectangle on prepared work surface and sprinkle with half the chocolate. Top with another rectangle, sprinkle remaining chocolate and cover with last rectangle.
Using a floured rolling pin, flatten stacked rectangles into a 6- by 9-inch rectangle that is 1 1/2 inches thick. Using a 2-inch round cutter, cut out cookies and transfer to prepared baking sheets, spacing cookies 3 inches apart. Gather scraps, re-roll into a 11/2-inch thick disk and cut out more cookies, repeating until no dough remains. (At this point, you can brush the tops of the cookies with a beaten egg, and sprinkle a few grains of sea salt on each cookie.)
Bake, rotating baking sheets halfway through baking, until cookies are lightly browned and set, about 15 minutes. Remove from oven, cool 2 minutes and then transfer cookies to a wire rack to cool completely. Makes about 24 cookies.
Per cookie: 230 calories, 12 g fat (7 g saturated), 100 mg sodium, 28 g carbohydrates, 3 g protein, 50 mg cholesterol, 2 fiber.