December 30, 2013

Best Chocolate Chip Cookies

 
These are no regular chocolate chip cookies. Can we talk about browned butter? Salt on top? Extra vanilla extract?
 
Yes, yes we can.
 
 
I suggest making these cookies extra big, and under baking them so they're especially soft. They'll be chewy and positively luscious, while still having that conmpletely addicting crisp outer edge.
 
Adding a sprinkling of kosher salt on top before baking is insanely good.
 
You'll never want to bake cookies without salt on top again.
 
 
We had to hide these cookies in a cabinet so that they wouldn't all get eaten immediately... And once they were out on the table they lasted all of about a minute.
 
Feel free to eat while warm with ice cream on top! Happy New Year!
 

Best Chocolate Chip Cookes (with salt!)
Ingredients:
1¾ cups unbleached all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter, divided
¾ cup dark brown sugar
½ cup granulated sugar
1 teaspoon salt
2 teaspoons vanilla extract
1 egg
1 egg yolk
1¼ cups semisweet chocolate chips
2 T. kosher or other large flake salt

Directions:
Preheat oven to 375 degrees. Line 2 large baking pans with parchment paper and set aside.
In a medium bowl whisk together flour and baking soda. Set aside.
Heat 10 T. of the butter in a skillet over medium high heat, swirling constantly until the butter is dark brown and has a nutty smell. Remove the skillet from heat and pour the butter into a heatproof bowl. Stir the remaining 4 T. butter into the hot butter until melted. Cool to room temperature. Add both sugars, egg, egg yolk, and vanilla and whisk until there are no lumps. Let stand for 3 minutes then stir for 30 and repeat this twice. Then stir in the flour mixture until just combined, then stir in the chocolate chips.
Use an ice cream scoop or big spoon to divide the dough into about 16 big cookies, 2 inches apart on the cookie sheets. Sprinkle and gently press the salt onto the tops of each of the cookies evenly.
Bake 8-10 minutes each, rotating halfway through. Cook on the sheets 5-10 minutes before transferring to a wire rack to cool completely.

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