Thursday, September 13, 2012

Big Fat Chocolate Chip Cookies

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It started when I flipped through some old recipe cards and found one my friend gave me for her famous chocolate chip cookies my freshman year at BYU. Then I was surfing through recipes and blogs and came across 52 Kitchen Adventures' Chocolate Chip Cookie Challenge (deadline to contribute is tomorrow!). And then I was over at another friend's house whipping out a batch of choux pastry and she pulled out a giant Costco bag of chocolate chips and said I could have them, she didn't know what to do with that many chocolate chips.

Seriously? I got this.

I have dreamed for years about the biggest, fattest, chewiest with a hint of crisp crust around the edges, beautiful chocolate chip cookies for years. I know, I may have a problem.

Also, these make excellent ice cream sandwiches.

Big Fat Chewy Chocolate Chip Cookies [click to print]
makes about 16 cookies
  • 3/4 c. unsalted butter 
  • 2 c. plus 2 T. flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. dark brown sugar, packed
  • 1/2 c. sugar
  • 1 egg, whole
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 c. mini semisweet chocolate chips
1) Preheat oven to 325 F and line cookie sheet with parchment paper or coat generously with nonstick cooking spray. 

2) Over medium low heat, melt butter and continue heating, stirring occasionally, until browned. It will start off really bubbly and loud and then quiet down. Pay close attention at this point and watch the butter; as soon as it turns a beautiful amber color and starts smelling like caramel, remove from heat. There will be little brown bits at the bottom of the pan and that's good, so stop worrying. 

3) Whisk together flour, soda and salt; set aside. Combine sugars and browned butter in mixing bowl and beat until well incorporated, about 1 to 2 minutes. Add egg, yolk and vanilla; continue beating until smooth again, about 30 seconds. 

4) Slowly add flour mixture and beat until just combined. Stir in chocolate chips. Chill at least 30 min. (Don't skip the chilling part like I did on the first pan, or you'll get flat cookies and that's no bueno.)

5) Scoop dough onto prepared pan and bake 15-20 minutes. Edges of cookies should be set and firm to touch while centers are puffy and soft still. Allow cookies to cool on pan about 10 minutes before removing to wire rack. 

Source: Adapted from America's Test Kitchen

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