Yesterday was national chocolate chip cookie day! And.. as promised here is a chocolate chip cookie recipe. Now, I know everyone has their own perfect chocolate chip cookie recipe, and usually everyone has one that they stick to. I like to change things up every now and again and try new recipes. This chocolate chip cookie recipe is the best one I think I have made by far! Well... or maybe a close second. One time, I really wanted chocolate chip cookies, and I didn't have enough butter, but I had cream cheese. My thought process was hey they are both high amounts of fat, and have about the same melt point, why not just use half butter and half cream cheese, I did that, and amazement occurred. That will be a future post, as that is actually my own recipe and not someone else's!
So for todays chocolate chip cookie, I didn't take as many photos as I normally do, because honestly, I was unsure if they would "turn out". But they did. Now, let me begin with, this recipe is weird! Instead of creaming the butter you melt the butter completely, yes MELT the Butter!! If you bake often, and bake cookies, this is going to sound totally bizarre to you, thus my thinking these weren't going to turn out.
Now this is a very chewy chocolate chip cookie, and though you may be impatient, refrigeration of this dough is extremely crucial! Do not skip this step! This recipe came from Sally's Baking Addiction. You can click the hyperlink and it will take you right to her recipe. These did come up a little small for my liking and maybe too many chocolate chips. I would make them rather large if I made them again, as they didn't spread too much. The recipe calls for adding more chocolate chips on the top, which I originally did, but I would skip that step, as long as you distributed the chips evenly in the mixing process.
Here is the recipe:
Ingredients:
- 2 and 1/4 cups (280 grams) all-purpose flour, measured correctly
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (150 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons vanilla extract
- 1 cup (180 grams) chocolate chips or chocolate chunks
Directions:
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
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