Behold! The chocolate chip cookie. A sweet treat which memories are made from. I remember helping my mom in the kitchen baking chocolate chip cookies. I played two important roles. One was mixing the chocolate chips into the dough. The second was taste testing a warm chewy cookie fresh from the oven. I still enjoy that warm chocolate chip cookie fresh out of the oven.
I am sure most people have their “go to” recipe for their favorite chocolate chip cookie. The one I made here is definitely at the top of my list. This cookie is soft, chewy, chocolaty (of course), and the browning of the butter gives it a subtle caramel taste.
In my last cookie post for the peanut butter cookies, I had mentioned that I was trying out some recipes for cookies that I would like to try and sell at the farmers market here in Brooklyn. This one is being added to that list, and I am sure you will see more experiments as well!
I adapted this recipe from Andie Mitchell’s version at her great blog canyoustayfordinner.com.
* NOTE : The cookie dough is best if chilled up to 2 hours or overnight.
Ingredients: (yields 24 cookies)
- 2 1/8 cups of all purpose flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 1/2 sticks of unsalted butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons of vanilla extract
- 1 12oz bag of semi sweet chocolate chips
First I sifted together 2 1/8th cups of flour, 1/4 teaspoon salt, and 1/2 teaspoon of baking soda. I set this aside for later.
In a small pot, on medium low heat, I melted 1 and 1/2 sticks of butter. I stirred constantly until I saw little brown bits starting to appear on the bottom of the pan. About 6 minutes. Once the brown bits started to form I removed the pan from the heat.
In a mixer bowl I added 1 cup of dark brown sugar, 1/2 a cup of granulated sugar, and the browned butter. I mixed until incorporated. Afterwards, I made sure to scrape down the bowl.
Then I added in one egg at a time, and 2 teaspoons of vanilla making sure each addition was incorporated.
To the wet mixture I added the dry ingredients.
Again I made sure to scrape down the bowl.
I folded in one 12 ounce bag of chocolate chips.
Lastly I transferred my dough to a clear glass bowl and covered it in plastic wrap. I refrigerated the dough overnight.
The next morning, it was time to begin the bake! I preheated the oven to 325 degrees for about 30 minutes.
Once the oven was heated I shaped the dough into balls the size of 2 tablespoons and baked them on a bread stone for 15 minutes rotating them halfway through.
I allowed most of them to cool on a wire rack By the time I turned around from placing a new batch of cookies in the oven, Matthew had managed to swipe one.
These chocolate chip cookies are a new favorite of mine. They are soft, chewy, and slightly crisp around the edges. But most importantly they are packed with chocolaty goodness, no skimping on the chocolate chips here! These keep getting better the longer they last, but keeping them around long enough is a tough one…