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Blue Bottle Chocolate Chip Cookies

makes 2 dozen cookies using a 2 tablespoon scoop

Ingredients
  • 1 cup unsalted butter, at room temperature
  • 1¼ cups brown sugar 250 grams
  • ½ cup granulated sugar 100 grams
  • 2 large eggs
  • 4 tablespoons whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • 2 teaspoons Kosher salt
  • 2 cups freshly milled whole grain flour (or substitute all-purpose) Conservation Grains Snowgoose or Warhorse, or some of each to make 2 cups
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ cups chocolate chips or chunks, semi-sweet or bittersweet Enjoy Life or Guittard Extra Dark 63%
  • optional toasted walnuts; press these into dough balls just before baking
Instructions

  1. Cream butter and sugar for about 5 minutes, until light and fluffy.

  2. Add eggs, milk, vanilla extract, and salt and mix until combined. Mix in flours (4 cups total), baking soda, chocolate chips, and optional walnuts. Chill dough in refrigerator for 3 hours minimum or up to 5 days.

  3. Preheat oven to 375°F—crank the heat to 400° if you like your cookies a little more well-done. This recipe produces cookies that retain a soft-inside, cakey texture even when decidedly browned, which is currently my favorite cookie bake.

    Using a 2-tablespoon-scoop, scoop dough balls and place 8 per half-sheet pan. If desired, press toasted walnuts into dough balls.

    Bake 14–16 minutes until beginning to turn golden brown at edges. Just out of the oven, give the sheet pan a shallow drop to get a buckled texture.