With my baking itch not completely satisfied after attempting these chocolate lava cakes, I decided to bake these chocolate chip cookies that I had recently pinned. Similar to the lava cakes, I decided to freeze the cookies not consumed immediately to enjoy at a later date. I think I will start to do this with greater frequency to try more cookie, brownie, and bar recipes, as these recipes usually take less time and energy than a from-scratch cake/cheesecake/pie would.
The recipe is easy to make, though the directions included one step (#6) that is a little bit unusual for an ordinary cookie recipe. The recipe is originally from Cook’s Illustrated, which explains the method as allowing the sugar to fully dissolve in the batter. I was skeptical at first, but the batter definitely goes through a transformation after allowing it to rest following intermittent mixing.
It turns out that I didn’t have chocolate chips, though, so these cookies ended up with an assortment of the leftover chips from the cabinet (butterscotch, mini chocolate chips, and mini M&M’s). While I think I juuuust over-baked the cookies for my liking (I like soft, chewy cookies), they still satisfied my dessert craving and will be attempted again in the future.
CHOCOLATE CHIP COOKIES II
Based on this recipe.
1 3/4 cups (248 g) all-purpose flour
1/2 tsp. baking soda
14 tbsp. unsalted butter, divided
3/4 cup (150 g) dark brown sugar
1/2 cup (100 g) granulated sugar
1 tsp. salt
2 tsp. vanilla extract
1 egg yolk
1 1/4 cups (213 g) semisweet chocolate chips
- Heat oven to 375 degrees. Line 2 large baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour and baking soda.
- In a stainless steel or cast iron skillet, heat 10 tablespoons butter over medium-high heat until melted, then continue cooking while swirling the pan until butter is dark golden brown and has a nutty aroma (1-3 minutes).
- Remove from heat, transfer to a large heatproof bowl, then stir in remaining 4 tablespoons butter until completely melted. Let cool to room temperature.
- Add sugars, salt, and vanilla to the butter, whisking until incorporated.
- Add the egg and yolk until smooth and no lumps remain (~30 seconds), then let mixture stand for 3 minutes. Repeat twice more.
- Stir in flour mixture with rubber spatula until just combined.
- Stir in the chocolate chips.
- Scoop 3 tablespoon sized balls of dough onto baking sheets (~2″ apart).
- Bake 10-14 minutes (mine took 12-13 minutes), until edges have begun to set but centers are still soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.