recipe difficulty: easy
baking sheet: slipat & parchment paper, both were fine
time: 8-10 minutes, 10 minutes made the perfect texture
perfect CCC (1-10): 8.5
I think I would have to try this recipe again. Mostly because I think I burnt the butter :-\ The bf scarfed down most of the batches so I guess that's a good sign. But all he kept saying was "how can you make cookies without any milk?!" :) we had everything in the fridge from half&half to whipping cream. The only whole milk that was there had sorta expired. hehe so he was outta luck but that didn't stop him from eating most of them.
1¾ cups (8¾ ounces) unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks
¾ cup chopped pecans or walnuts, toasted (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
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. 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 for 3 minutes, then whish 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. Divide dough into 16 portions, each about 3 tablespoons (or use a #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
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, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Well all in all I think that this recipe was pretty deeelish, if I'm not being too biased :) But alas the search is still on for the melt in my mouth, almost have to die for the recipe chocolate chip cookies.
Until next time...
x O X o,
Chocolate Chip Cookie Crazed Noey
1 comments:
maybe i wanted to judge the contender for the "perfect chocolate chip cookie" too... =\
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