Christmas is only one week away, and I should probably be sharing with you some candy-filled concoction that will make you swoon. Maybe tomorrow. For today, I will share with you a recipe for Ultimate Chocolate Chip Cookies. Perfect for gifting, bringing to the office, or munching on while you wrap gifts. Julia Child once said:
“Find something you're passionate about and keep tremendously interested in it.”
Well, let’s just say I am incredibly interested in Chocolate Chip Cookies. Surely you can ramp up a standard Chocolate Chip Cookie recipe with oats or coconut (two of my favorite standby add-ins), but in this case, the flavor of the cookie itself does all the talking. The richness of the chocolate chips is enhanced and supported by the almost caramel-like flavor of the cookie. What makes this cookie dough taste so spectacular, you ask? Dark brown sugar AND brown butter. I am a firm believer that taking on a new Chocolate Chip Cookie recipe is a big commitment. I love the recipe that my Mom passed down to me and I will always continue to make that recipe too (with coconut and oats of course! My favorite!) However, if you are looking for a wonderful, classic, flavorful Chocolate Chip Cookie recipe that needs only chocolate chips, and cookies that are picture-perfect for gifting and sharing; look no further.
Ultimate Chocolate Chip Cookies
- Cook Time: 14 minutes
- Total Time: 14 minutes
- Yield: 3 dozen medium-sized cookies 1x
Ingredients
- 1 ¾ cups (8 ¾ ounces) all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons unsalted butter
- ¾ cup packed (5 ¼ ounces) dark brown sugar
- ½ cup (3 ½ ounces) granulated sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg plus 1 large yolk
- 1 ¼ cups (7 ½ ounces) semisweet chocolate chips
Instructions
- Position oven rack in middle of oven and preheat to 375°F. Line 2 baking sheets with parchment paper or a Silpat. (I find that cookies resist spreading out better on a Silpat than on parchment paper, but both work well.)
- Whisk flour and baking soda together in a medium bowl and set aside.
- With 10 tablespoons of the butter, make brown butter. (Learn how here.) When butter is browned but still hot, transfer it to a large mixing bowl and add the remaining 4 tablespoons of butter and stir until it has completely melted and combined with the brown butter.
- Add the brown sugar, granulated sugar, salt, and vanilla to the melted butter. Whisk until fully incorporated Add egg and egg yolk, whisking until mixture is smooth and no sugar lumps remain. Let mixture sit for about 3 minutes, and then whisk again for about 30 seconds. Repeat process, letting mixture sit again and then whisk again 2 more times until mixture is thick, smooth, and glossy.
- Using a rubber spatula, stir in the flour mixture until just combined. Add chocolate chips and stir just until chocolate chips are distributed evenly and no pockets of flour remain.
- Using a cookie scoop, or by forming balls of dough by hand, space dough about 2 inches apart on prepared baking sheets.
- Bake 1 sheet at a time until cookies are golden and edges have begun to set/brown slightly, but the centers are still soft, about 10 to 14 minutes, rotating halfway through baking time. Cool on a wire rack. Enjoy and share (if you want to)!
Notes
Adapated from: Cook's Illustrated Baking Book by America's Test Kitchen
Comments
No Comments