You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)
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|Serving Size: 1 1/2 dozen 5-inch c|
|Recipe Makes: 1 1/2 dozen|
|Calories from Fat: 2260 (95%)|
|Amt Per Serving||% DV|
|Total Fat 251.1g||335 %|
|Saturated Fat 152.6g||763 %|
|Monounsaturated Fat 67.6g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 1461mg||450 %|
|Sodium 6106.8mg||211 %|
|Potassium 521.9mg||14 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 7.6g|
|Protein 31.6g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2369
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