Chocolate Chip Cookies

To make chocolate chip cookies, start by refrigerating the dark chocolate chips so they are cold when you add them to the dough (this way they won't melt during baking). Place softened butter in pieces in a mixer fitted with a whisk, add sugar 1 and a pinch of salt, start mixing to get a cream. Incorporate whole eggs 2 and then replace the whisk with the paddle and add sifted flour 3,

activate the paddle to mix the powders then flavor with the seeds from the vanilla bean 4, add baking soda 5, mix the mixture and finally add the cold chocolate chips 6.

Transfer the dough onto a lightly floured pastry board 7 and give it the shape of a flat loaf, wrap it with plastic wrap 8 and let it firm up in the refrigerator for at least 30 minutes. After the resting time, take the loaf and divide it into small logs 9

from these, obtain 40 small pieces, to each give first a spherical shape by rolling them between your hands 10 then flatten them and create the typical drop shape 11. Transfer the cookies to a tray lined with parchment paper and put them back in the refrigerator for about 30 minutes 12, this will ensure they maintain their shape during baking.

Then proceed with the baking (several batches may be necessary): transfer the cookies to a baking sheet lined with parchment paper 13 and bake the cookies in a preheated static oven at 355°F for 15 minutes (or in a convection oven at 320°F for 10 minutes). Once baked, remove the chocolate chip cookies 14 and let them cool on a rack 15.