Description:
This is by far, the best chocolate chip cookie I have ever eaten. Perfect consistency and the best flavor I've experienced in a chocolate chip cookie recipe, this technique developed by ATK really is the best.
The only changes I made were to form the cookies smaller, (working on my portion control these days), I used dark chocolate chips rather than the typical semi-sweet, and I added 1 1/3 cup of chips rather than the 1 1/4 cup. I didn't use any nuts either. The ATK original recipe wants you to divide the dough into 16 cookies, but those most be huge.
Ingredients:
1 3/4 flour
1/2 t baking soda
14 T of unsalted butter, (1 3/4 sticks)
1/2 C sugar
3/4 C dark brown sugar
1 t salt
2 t vanilla
1 L egg
1 L egg yolk
1 1/3 C of dark chocolate chips
Directions:
Preheat oven to 375
Over medium-high heat, melt 10 T of butter, about 2 minutes. Cook the butter another 1-3 minutes, stirring, until the butter develops a light brown color.
Add the melted butter to your metal mixing bowl and stir in the remaining 4 T of butter. Stir until its all melted.
Add the sugars, salt and vanilla and whisk until mixed.
Add the eggs and mix for 30 seconds.
Allow the mixture to rest for 3 minutes, then whisk again for 30 seconds. Repeat this process 2 more times.
Mix the flour and baking soda in a small bowl.
Add the flour mixture and chips into the butter, sugar, egg mixture and mix just until combined.
Use a cookie scoop or spoon to form small balls, about a tablespoon big. Bake 2 inches apart for 9-11 minutes.
3 comments:
Those sure look good!
I love homemade chocolate chip cookies so thank you for the recipe. They look yummy!
Looks good, this is the first recipe I have seen where you cook the butter
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