Chocolate Chip Cookies with the Dough Roller

1. Attach the Dough Roller and Dough Knife to the Ankarsrum stainless steel bowl. Add the softened butter, brown sugar, and granulated sugar.
2. Mix on medium-high speed (~6 o’clock) until the butter and sugars are light and creamy. The Dough Roller works the mixture against the side of the bowl while the Dough Knife keeps the ingredients moving.
3. Add the egg and vanilla and continue mixing until smooth and fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Reduce the mixer to low speed (~2 o’clock) and gradually add the dry ingredients. Mix just until the flour disappears, taking care not to overmix.
6. Add the chopped chocolate and mix on low just until evenly distributed throughout the dough.
7. Scoop the dough into portions and refrigerate until chilled.
8. Preheat the oven to 350°F and bake 11-13 minutes until the edges are golden and the centers remain soft. Finish with flaky sea salt, if desired.

Notes

Don't overmix: Once the flour is added, mix only until incorporated. This helps keep the finished cookies tender.

Customize your add-ins: Swap some or all of the chopped chocolate for chocolate chips, nuts, dried fruit, or other favorite cookie add-ins.

Minimum amount - 1 batch: For a smaller quantity of dough, leave the Dough Roller unlocked so it can naturally work against the ingredients.

Ideal amount – 3 batches: Larger batches give the Dough Roller and Dough Knife plenty of dough to work with, making three batches an ideal amount for efficient, even mixing.

Maximum amount - up to 6 batches: With a full batch, dough may begin to ride higher on the Dough Roller. Pause and scrape down the Dough Roller as needed to keep the dough moving evenly.