Saturday, November 9, 2013

The Very Best Ever Chocolate Chip Cookies

These are literally THE best chocolate chip cookies I have ever eaten. I found the recipe on Pinterest and she gives all the tips for making these perfect, every time. They are soft and chewy, even the next day. You have to plan ahead though, because they have to be refrigerated for 2 hours before baking them. You don't even need a mixer! I just melt the butter in a large enough pan and mix it all up in there. I don't premix my flour, baking soda and salt either. I just put it in the pan all at once and stir. Make sure to melt the butter. My daughter made them with just softened butter and it makes them more cakey, than chewy.  And here is where the original recipe is posted, where you can read all the extra tips that make these, the perfect cookie.

  • 2- 1/4 cups  all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • 1- 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup  light brown sugar, loosely packed
  • 1/2 cup  sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla
  • 1 cup  chocolate chips or chocolate chunks
  •                                 
                                
    Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
    In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
    Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
    Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
    Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
    Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

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