Posts Tagged ‘cookies’

Yummy Chocolate Chip Cookies

MAKES 16 COOKIES

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

INGREDIENTS

  • 1 3/4cups unbleached all-purpose flour (8 3/4 ounces)
  • 1/2teaspoon baking soda
  • 14tablespoons unsalted butter (1 3/4 sticks)
  • 1/2cup granulated sugar (3 1/2 ounces)
  • 3/4cups packed dark brown sugar (5 1/4 ounces) (see note)
  • 1teaspoon table salt
  • 2teaspoons vanilla extract
  • 1large egg
  • 1large egg yolk
  • 1 1/4cups semisweet chocolate chips or chunks (see note)
  • 3/4cup chopped pecans or walnuts, toasted (optional)

An alternative that I prefer:

2C+2T flour, 1/2t BP, 12T Butter, 1/2C sugar, 1C packed brown sugar, 2t vanilla, 1Yolk+1, chips to taste

INSTRUCTIONS

  1. 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  2. 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
  4. 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
  5. 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Best Chocolate Chip Cookies

My friend Shannon made us these awesome cookies, and shared the recipe. yummmm.

2 cups of all-purpose or bread flour (I used bread flour; it is supposed to make the cookies thicker)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted (melt on lowest power setting in microwave or slowly on stove — do not burn!)
1 cup packed brown sugar
1/2 cup white sugar
1 tsp. cinnamon powder
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325°F (for pure convection, adjust accordingly; I used 310°F). Grease cookie sheets, or line them with parchment paper or use a Silpat.

Sift the flour, salt, baking soda and cinnamon powder and set aside.

Mix the sugars and butter just until thoroughly mixed. Add egg, yolk and vanilla and mix until creamy. Add sifted ingredients and mix until just blended.

Stir in the chocolate chips, then drop dough ¼ cup at a time on cookie sheet about 3 inches apart. Bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (they will fall apart otherwise). Once they cool a few minutes, move cookies to a cooling rack to finish cooling. Or, eat them right away with cold milk!

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