Chocolate Chip Cookies From The Pastry Box
Food52
Recreate the iconic chocolate chip cookies from The Pastry Box in NYC’s East Village. They’re thin with crispy edges, soft centers, and loaded with caramelized bits and just the right amount of chocolate. Of course, you have to finish with a pinch of flaky sea salt. Bonus: to make them gluten-free (and just as good), simply swap the all-purpose flour for oat flour.
Ingredients
- 195g butter
- 155g cane sugar
- 155g brown sugar
- 100g eggs (about 2)
- 4g vanilla paste (or extract)
- 360g all-purpose flour (or 362g oat flour for gluten-free)
- 7g baking soda
- 5g salt
- 125g dark chocolate, chopped
- 155g milk chocolate, chopped
Directions
- Step 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Step 2
Melt the butter in a small saucepan over medium heat. Let it cool slightly.
- Step 3
Stir in both sugars until smooth and glossy.
- Step 4
Add eggs and vanilla, mix well.
- Step 5
In another bowl, whisk together the flour, baking soda, and salt. Add dry ingredients to the wet and stir just until combined.
- Step 6
Fold in the chocolate.
- Step 7
Scoop out ¼-pound dough balls (about 4 oz or 113g each—basically big handfuls). You’ll get around 8 cookies.
- Step 8
Bake for 10–12 minutes, until the edges are set and the centers look just barely done.