American chocolate chip cookies

Instructions

1. Remove the butter from the fridge and bring to room temperature. Then combine the butter, brown sugar, sugar, vanilla extract, salt, baking powder, bicarbonate of soda and nutmeg in a stand mixer fitted with a paddle attachment.
2. Mix on low speed, then increase to medium speed until the batter is soft, fluffy, and pale, about 8 minutes. Halfway through, you can pause and scrape the bowl with a spatula to make sure everything is well-blended.
3. With the mixer still running, add in one egg at a time and let it mix in completely before adding the next one.
4. Reduce the speed to low and add all the flour at once. Once the flour is incorporated, add the chocolate chips and nuts and continue mixing until everything is well combined.
5. Divide the dough into 8 equal portions for one batch - approximately 170g each. Roll each portion into a smooth ball. Then wrap in plastic wrap and refrigerate for at least 12 hours before baking.
6. When it's time to bake the cookies, preheat the oven to 180C. Line a baking sheet with baking paper. When the oven is hot enough, place a maximum of 4 balls of cold dough on the sheet so that there is plenty of room for the cookies to spread.
7. Bake the cookies until they have risen and are light brown, about 22 minutes, or to a temperature between 79C and 85C depending on how gooey/soft you want the cookies to be. Let cool.