I have a new technique for making extra thick cookies and I have had great success with this...
1. Preheat your oven to 425 degrees. (I use the convection setting but regular will work fine). Chill your cookie dough at least 4 hours! 2. Measure your cookie dough to 2 ounces for each mound. 3. As soon as you throw the cookies in the oven, immediately shut the door and lower the temp to 375 RIGHT AWAY. My theory is that the high heat of 425 immediately "sets" the base of the cookie to be thicker!!! Bake for 9 minutes or until the tops are getting nice and golden. Will continue to set up while cooling on cookie sheets. This recipe produces a crisp outside and a thick, soft, chewy center!!!
2 1/4 cups flour 1/2 tsp. kosher salt 1/2 tsp. baking soda 1 1/2 sticks soft butter 1 cup light brown sugar 1/2 cup regular sugar 1 T. vanilla extract
1 egg 1 egg yolk 1 cup NESTLE semisweet chips plus 1/2 cup bittersweet Ghiradhelli chips and 1/2c Ghirardelli Milk chocolate chips. Preheat oven to 425 degrees. Line cookie sheets with parchment. Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill 4 hours. Drop by 2 ounce mounds onto parchment. (If you like extra chocolate, place a few more chips in the top but beware that's a lot of chocolate!) Place in oven and IMMEDIATELY lower temp to 375. Bake 9 minutes or until tops golden. Let cool on cookie sheets. MAKES 21 COOKIES (2 OUNCES EACH)
2¼ cup all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon of salt 2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1¼ cup packed dark brown sugar ¼ cup granulated sugar 1 large egg plus 1 egg yolk 1½ teaspoons vanilla extract 1-11 ounce bag mini chocolate chips
Instructions Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Let cool or the chips will melt. Fold in all of the chocolate chips. Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).
Preheat the oven to 350 degrees F. (I like to use the convection bake setting.) Line cookie sheet with parchment paper. To get the cookies thin & huge, flatten each mound into a large circle. Bake 11-13 minutes. Eat immediately Cool on sheets.
2¼ cup all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon of salt 2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1¼ cup packed dark brown sugar ¼ cup granulated sugar 1 large egg plus 1 egg yolk 1½ teaspoons vanilla extract 1-11 ounce bag mini chocolate chips
Instructions Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Let cool or the chips will melt. Fold in all of the chocolate chips. Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).
Preheat the oven to 350 degrees F. (I like to use the convection bake setting.) Line cookie sheet with parchment paper. Place the mounds spaced apart on the sheet. Bake 11-13 minutes. Eat immediately Cool on sheets.
2 COOKIES....SAME EXACT AMAZING RECIPE.....BOTH 4 OUNCES.....WHICH DO YOU EAT....THE THIN OR THE THICK?
2¼ cup all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon of salt 2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1¼ cup packed dark brown sugar ¼ cup granulated sugar 1 large egg plus 1 egg yolk 1½ teaspoons vanilla extract 1-11 ounce bag mini chocolate chips
Instructions Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Let cool or the chips will melt. Fold in all of the chocolate chips. Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).
Preheat the oven to 350 degrees F. (I like to use the convection bake setting.) Line cookie sheet with parchment paper. For the thick cookies just place the mounds spaced apart on the sheet. For the thinner version, flatten each mound into a large circle. bake 11-13 minutes. Eat immediately Cool on sheets.
CONDUCTING A CHOCOLATE CHIP COOKIE TASTE TEST AT WORK WAS A TON OF FUN! THE 2 COMPETITORS? MY TWO FAVORITE RECIPES, OF COURSE! COOKIE B WAS THE WINNER BUT YOU CAN'T GO WRONG WITH EITHER ONE! BELOW ARE THE LINKS TO BOTH RECIPES! THANKS TO MY COLLEAGUES FOR PARTICIPATING!!!!!! HOPE THE SHOTS OF MILK HELPED CLEANSE YOUR PALATES, TOO! XO
INGREDIENTS: 2¼ cup all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon of salt 2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1¼ cup packed dark brown sugar ¼ cup granulated sugar 1 large egg plus 1 egg yolk 1½ teaspoons vanilla extract ¾ cup semi-sweet chocolate chips ½ cup milk chocolate chips ½ cup dark chocolate chips
Instructions Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Fold in all of the chocolate chips. Chill dough a few hours or in the freezer 1 hour!
Preheat the oven to 350 degrees F. Line cookie sheet with parchment paper. Drop by tablespoon. Bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. Eat immediately Cool on sheets.
2¼ cup all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon of salt 2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP. 1¼ cup packed dark brown sugar ¼ cup granulated sugar 1 large egg plus 1 egg yolk 1½ teaspoons vanilla extract ¾ cup semi-sweet chocolate chips ½ cup milk chocolate chips ½ cup dark chocolate chips Coarse sea salt for sprinkling
Instructions Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Fold in all of the chocolate chips. Chill dough a few hours or in the freezer 1 hour!
Preheat the oven to 350 degrees F. Line cookie sheet with parchment paper. Scoop by tablespoons onto sheet and bake 10-12 minutes or until the edges of the cookies begin to turn golden brown. Eat immediately Cool on sheets. SPRINKLE ON SALT WHILE COOKIES ARE HOT!
