Chocolatey Chocolate Chip Cookies
Yield: 9″ x 13″
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch cubes
9 ounces of semisweet chocolate, finely chopped
3 ounces unsweetened chocolate, finely chopped
1/2 cup (2.5 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons malted milk powder
3 large eggs, room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
3. In a medium bowl, whisk together the flour, baking powder, kosher salt, and malted milk powder.
4. In the bowl of a stand mixer, whip the eggs using the whisk attachment on medium-high speed until the eggs are foamy and slightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar and then the vanilla. Whip until eggs are thick and pale yellow, about 3 minutes. Reduce mixer speed to medium and beat in the chocolate, mixing until it is completely incorporated. Change to the paddle attachment and reduce mixer to low speed. Gradually add in the flour mixture. Remove bowl from mixer and, using a wooden spoon, stir in the chocolate chips, making sure to evenly distribute them.
5. Using a 2-inch diameter ice cream scoop, portion the batter onto the half-sheet pans, placing the cookies about 1 1/2 inches apart. Bake, switching the pans of the position from top to bottom and front to back, about halfway through baking, until the edges of the cookies are set, 17-20 minutes. Do not overbake. Cool completely on baking pans.
source : merrygourmet