Rose Levy Beranbaum's Chocolate Chip Cookies

Step 1

(Be sure to read instructions in the headnote about Mise en Place, clarifying and browning the butter, and toasting the nuts). Twenty minutes or longer before toasting the walnuts, set an oven rack at the middle level. Set the oven at 325ºF/160ºC.

Step 2

To the bowl of the stand mixer fitted with the flat beater (remember, you've already added your egg as part of your mise en place), add the browned butter with its solids, the brown and granulated sugars, golden syrup, and vanilla, and mix on low speed for 1 minute.

Step 3

Add the flour mixture. Starting on the lowest speed, beat just until the flour is moistened. On low speed, continue beating for 30 seconds. Add the chocolate chips and walnuts and continue beating only until evenly incorporated.

Step 4

Divide the dough in half (about 345 grams each). Wrap each piece in plastic wrap. If the dough is very sticky, refrigerate for about 30 minutes.

Step 5

Twenty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 350ºF/175ºC.

Step 6

Divide one piece of the dough into 11 walnut-size pieces (31 grams each). Roll each piece in the palms of your hands to form a 1½ inch ball. Place the balls on a cookie sheet, a minimum of 2 inches apart.

Step 7

Flatten the cookies to about 2 inches wide by ½ inch high. (If desired, freeze the shaped cookie dough to bake at a later time. Baking time will be about 2 minutes longer when baked from the frozen. For the ideal texture, preheat the oven to 325ºF/160ºC and then raise the temperature to 350ºF/175ºC once the cookies are in the oven.)

Step 8

Bake for 4 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 4 to 6 minutes, or until the cookies are just beginning to brown on the tops. When gently pressed with a fingertip, they should still feel soft in the middle.

Step 9

Set the cookie sheet on a wire rack and let the cookies cool for 1 minute, until they are firm enough to transfer to a wire rack for cooling. Use a thin pancake turner to transfer the cookies to another wire rack.

Step 10

Shape, bake, and cool the second batch.

Step 11

STORE AIRTIGHT: room temperature, 2 weeks; refrigerated, 1 month; frozen, 3 months.