How is it that I have been blogging almost three years now and I have yet to post a chocolate chip cookie recipe? Maybe because I'm usually sharing Sunday dinner desserts and other sweet treats? Well, I'm not going to worry with the why, I'll just get to it.
School is back in session and I wanted the kids to have an old school after school snack as they worked on their homework. There is nothing like the smell of freshly baked cookies when you walk in the door after a day in the grade school/middle school/high school trenches.
There are countless recipes and methods of madness to achieve the perfect chocolate chip cookie. Some like them cakey, some chewy, some soft, some crispy, etc... Me-- I am somewhere in between all of them (well, except for the cakey). I like them with crunchy edges, but still soft in the center with a chewy pull when you take a bite. I use melted butter instead of softened butter for a non-cakey like texture. This step also helps break down the sugar faster. For the chewy and tender texture element, I use two whole eggs and one egg yolk. I also like to use more brown sugar than granulated sugar because it has more moisture and more flavor. A mixture of semisweet and milk chocolate gives a nice balance of chocolate sweetness. Once the dough is made, I scoop them into individual dough balls and refrigerate them for at least 24 hours. This sets up the butter and really helps develop a deeper flavor. As far as temperature, I set the oven at 325º F. This lower temperature ensures that the cookies cook evenly from the outside in. I like freshly baked cookies, so once firm, I place the dough balls into a freezer safe plastic bag. It's always nice to have a bag in the freezer for that odd cookie craving or if a gaggle of kids show up at your door after school.
I know, I know... Enough with the chemistry cooking class. How do they taste? Quote from the kids,"These are the best. Thanks Mom!" Welcome☺.
Chocolate Chip Cookies
makes about 3 dozen
3 cups unbleached all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
8 ounces unsalted butter, melted and cooled to room temperature
1 1/2 cups light or dark brown sugar
1/2 cup granulated sugar
1 Tablespoon pure vanilla extract
2 extra large eggs
1 extra large egg yolk
1 1/2 cups semisweet chocolate chips
1 1/2 cups milk chocolate chips
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and beat on medium speed until combined, about 1 minute. Add the vanilla extract, eggs, and yolk and beat until combined. With the mixer on low, gradually add the flour mixture and mix until combined. Scrape down the sides of the bowl and mix briefly. Add the chocolate chips and stir with a rubber spatula to combine.
Using a 2-ounce ice cream scoop, form balls of dough and place them on a parchment lined cookie sheet. Cover the sheet with plastic wrap and refrigerate for at least 24 hours and up to 72 hours. (Once firm, cookies can be placed in a freezer safe plastic bag.)
Preheat the oven to 325º F. Place the cookie dough balls about 2-inches apart on a separate parchment lined baking sheet. Bake until lightly golden, about 20-22 minutes. Remove from the oven and transfer the cookies still on the sheet to a wire rack (the centers will continue to set up on the hot baking sheet) and cool until just warmed or to room temperature. Enjoy with a tall glass of milk!
Source: Adapted from The Joy of Cooking, 1997 and Cook's Illustrated Cookbook