The Ultimate Chocolate Chip CookiesChocolate-Orange-Pistachio Forgotten CookiesParker House RollsStrawberry and Almond Buttermilk Cake

Step 1

Line a rimmed baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Step 3

In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in chopped chocolate. Using a 1.5-ounce spring-loaded scoop, scoop dough (about 30 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.

Step 4

Preheat oven to 375°F (190°C). Line 3 baking sheets with parchment paper.

Step 5

Place chilled dough at least 2 inches apart on prepared pans.

Step 6

Bake until golden, about 8 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Garnish with sea salt, if desired.