I am always on the lookout for the perfect chocolate chip cookie. This one has crisp edges, chewy in the middle, and it has delicious rich flavor. This is the cookie that my family wants when they ask for chocolate chip cookies. Melting the butter adds chewiness, and browning it enhances the flavor.
Tools:
- 10″ Nonstick Skillet
- Wooden Spoon, like the Teak Wooden Corner Spoon
- Rubber Spatula, like the Small Mix N Scraper
- Whisk
- Measuring Cups
- Measuring Spoons
- Mixing Bowl Set
- Kitchen Timer (or Siri)
- Egg Separator
- Cookie Sheet
- Parchment Paper or Silicon Baking Mat
- Large Scoop, 3 TBSP
- Cooling Rack
Ingredients:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking soda, Clabber Girl is my favorite
- 14 TBSP unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg plus 1 large yolk
- 1 1/4 cup semisweet chocolate chips
- 3/4 cups pecans or walnuts, toasted or chopped (optional)
The original recipe used more brown sugar than white sugar (3/4 brown and 1/2 cup white) to make a chewier cookie; adding the extra yolk adds to the chewiness as well. This recipe was updated when I didn’t have any white sugar on vacation. The cookies stayed chewy and fresh longer, and the flavor was fantastic! The brown butter also enhances the flavor. Whisking the sugar into the wet ingredients and then waiting 10 minutes to continue the rest of the process helps the sugar dissolve, and this waiting period adds to the texture. Finally, using the large scoop helps keep that cookie center chewy while the outside edge gets crispy.
Instructions:
- Adjust the oven rack to middle position and heat to 375 degrees. Line 2 baking sheets with parchment paper or silicon baking mats.
- Whisk the flour and baking soda in the medium mixing bowl and set aside.
- Melt 10 TBSP of butter in the Skillet over medium high heat. Continue cooking until butter has a golden brown color and a nutty aroma. This process takes about 3 minutes. Set your timer or ask siri to set the timer once the it starts to brown. Stir constantly with your favorite wooden spoon.
- Transfer the browned butter to a large heatproof mixing bowl, and add the remaining 4 TBSP butter. Stir until completely melted.
- Add the sugar, salt, and vanilla to the melted butter. Whisk until incorporated. Add egg and yolk; whisk until mixture is smooth with no sugar lumps remaining, about 30 sec. Let mixture stand about 3 minutes, then whisk for 30 more seconds. Repeat this process two more times.
- Using the Mix N Scraper, stir in the flour mixture about 1 minute until just combined. Stir in the chip and the nuts (if using). Give the dough a final stir.
- Scoop the dough balls into your hand and roll into a smooth ball and place 2 inches apart on the prepared baking sheets.
- Bake 1 sheet at a time until cookies are golden brown, still puffy, and the edges are set, about 11-14 minutes. Rotate baking sheet halfway through baking. Transfer to cooling rack, and let them cool to room temperature.
If you make this recipe, tag me in your selfie as you take the first amazing bite on Instagram @jennskitchenblog and on Facebook @JWRKitchen. These delicious cookies are 175 calories each, so plan to take a walk while they are cooling and enjoy every delicious bite when you get back. The recipe makes about 20 cookies.
HAPPY BAKING, FRIENDS! #eatlessmovemoreprayalot #jwrkitchen #fatdaddysfood #jennskitchenblog #perfectchocolatechipcookies #chocolatechipcookies #cookies #chocolate #chocolatechip
