This is a recipe from Watershed, a hip seafood restaurant in Washington D.C. In addition to their succulent seafood and hip Southern sides (hushpuppies anyone?), they are famous for their chocolate chip cookies. They serve out countless batches of these soft, classic cookies with a cold glass of milk for dipping — the ultimate comfort food.
And let me just say, these are some good cookies. Adding milk chocolate—in addition to the more-bitter
dark chocolate—”gives the cookies a little extra gooey texture” says Tom Wellings, the pastry chef at Watershed. To add another flavor dimension, Wellings recommends
sprinkling some sea salt on the cookies right before baking. I love the crinkley, soft, chewy texture of these cookies. There are so many overcomplicated chocolate chip cookie recipes out there (bacon chocolate chip cookies? what in the world?). This is a simple, easy, straightforwardly delicious recipe. Perfect with a glass of cold milk.
I am sending a batch of these along with a batch of snickerdoodles in a care package to my counselors from my service trip in New Mexico, who are currently still there leading another group.
What kind of treats do you like to send in the mail?
|all packed up|
Watershed’s Chocolate Chip Cookies
2¾ cup flour
1¼ teaspoons baking powder
1¼ teaspoons baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cup sugar
1 cup brown sugar
1¼ teaspoons salt
1 vanilla bean, split and scraped
2 teaspoons vanilla extract
1 bar 70 % dark chocolate, cut into chunks (I used Ghiradhelli)
1 cup milk-chocolate chips
Heat the oven to 350 degrees, and line a sheet tray with parchment paper.
In a medium bowl, sift together flour, baking powder, and baking soda, and set aside.
a stand mixer fitted with the paddle attachment, cream together the
butter, sugar, brown sugar, salt, and scraped vanilla bean on medium
speed until light and fluffy, approximately 3 to 4 minutes. Adjust mixer
to a low speed and add the eggs one at a time, until fully
incorporated. Add vanilla extract and then the flour mixture. Pulse the
mixer on and off just until the flour is totally mixed in. Fold in the
Scoop batter onto the sheet tray, sprinkle with sea salt, and bake until
golden brown, approximately 12 minutes. The dough—already separated into
individual cookie balls—lasts in the freezer for up to 2 weeks.