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Watershed’s Chocolate Chip CookiesMakes about 12 cookies2¾ cup flour1¼ teaspoons baking powder1¼ teaspoons baking soda1 cup (2 sticks) unsalted butter, at room temperature1¼ cup sugar1 cup brown sugar1¼ teaspoons salt1 vanilla bean, split and scraped2 eggs2 teaspoons vanilla extract2 cups 70-percent Valrhona chocolate chunks½ cup milk-chocolate chipsHeat 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. In 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 chocolate.Scoop batter onto the sheet tray, 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.

Watershed’s Chocolate Chip Cookies
Makes about 12 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 eggs
2 teaspoons vanilla extract
2 cups 70-percent Valrhona chocolate chunks
½ 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.
In 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 chocolate.

Scoop batter onto the sheet tray, 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.

Filed under food recipes cookies chocolate chip cookies Watershed Todd Gray Washington D.C restaurants