You don't need to go to the bakery when you've got this recipe for delicious chocolate chip cookies that have crispy edges and a perfectly chewy center.
I am a huge fan of the Food Network and have to admit one of my favorite parts of the weekend is grabbing a huge cup of coffee and settling onto the couch for a good couple of hours of cooking shows on Saturday or Sunday morning. Okay, both mornings, really.
My biggest pet peeve, however, is when the host of the show wears something with giant fluffy sleeves. How impractical are flowy sleeves while you are cooking? So impractical. And I say this from experience, as I totally spent a lazy Sunday morning this past weekend baking this batch of cookies whilst wearing a robe with, you guessed it, giant bell-shaped sleeves. Somehow I managed not to slather my sleeves in cookie dough, but it was not an easy feat.
Baking these cookies was like a little therapy session for me. There's something about methodically measuring and adding ingredients to a bowl, stirring, shaping, and baking that just calms me. This past week has been a bear and I don't think I'm going to feel any better about it any time soon. But for a couple of hours on Sunday, making these cookies took my mind off of things – scary things – and for that I am grateful. And, as a complete bonus, the resulting cookies are absolutely delicious, and might just be my favorite chocolate chip cookie recipe to date.
Bakery-style Chocolate Chip Cookies (printer-friendly version)
makes one dozen cookies
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon fine sea salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
Maldon flaky sea salt
1. Preheat the oven to 375 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
2. In a medium bowl, whisk together the flour and baking soda.
3. In a small sauce pot, melt 10 tablespoons of butter. Continue cooking, swirling constantly, until the butter begins to emit a nutty aroma and is golden-brown in color, about 3 minutes. Carefully transfer the browned butter to a heat-safe bowl. Stir the remaining 4 tablespoons of butter into the browned butter until completely incorporated.
4. Add the sugars, salt, and vanilla extract to the browned butter mixture. Whisk until well-combined. Stir in the egg and egg yolk until completely smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat for a total of three times.
5. Stir the flour mixture into the butter mixture until just combined. Then stir in the chocolate chips.
6. Scoop the dough into golf-ball sized rounds. (Each ball will have about 3 tablespoons-worth of dough.) Place six dough balls on the prepped baking sheet, about 2 inches apart. Sprinkle the top of each dough ball with flaky sea salt.
7. Bake the cookies for 10-14 minutes, or until golden brown on the edges and nearly set in the middle. Rotate the baking sheet halfway through the baking time. Remove from the oven and set the cookies on a wire rack to cool completely. Repeat with the remaining dough, for a total of 12 cookies.
(lightly adapted from this recipe from America's Test Kitchen)
makes one dozen cookies
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon fine sea salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips
Maldon flaky sea salt
1. Preheat the oven to 375 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
2. In a medium bowl, whisk together the flour and baking soda.
3. In a small sauce pot, melt 10 tablespoons of butter. Continue cooking, swirling constantly, until the butter begins to emit a nutty aroma and is golden-brown in color, about 3 minutes. Carefully transfer the browned butter to a heat-safe bowl. Stir the remaining 4 tablespoons of butter into the browned butter until completely incorporated.
4. Add the sugars, salt, and vanilla extract to the browned butter mixture. Whisk until well-combined. Stir in the egg and egg yolk until completely smooth, about 30 seconds. Let the mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat for a total of three times.
5. Stir the flour mixture into the butter mixture until just combined. Then stir in the chocolate chips.
6. Scoop the dough into golf-ball sized rounds. (Each ball will have about 3 tablespoons-worth of dough.) Place six dough balls on the prepped baking sheet, about 2 inches apart. Sprinkle the top of each dough ball with flaky sea salt.
7. Bake the cookies for 10-14 minutes, or until golden brown on the edges and nearly set in the middle. Rotate the baking sheet halfway through the baking time. Remove from the oven and set the cookies on a wire rack to cool completely. Repeat with the remaining dough, for a total of 12 cookies.
(lightly adapted from this recipe from America's Test Kitchen)
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