These cookies are so much easier than the traditional method of creaming butter and sugar together. They have a rich caramel background and, although they have a soft interior, the exterior is crispy! In my opinion, that is perfection and makes for the best cookie in the world.
Ingredients
3/4 cup butter, unsalted 170g
1 cup brown sugar, very firmly packed (7 1/2 oz) 200g
1/2 cup white sugar 100g
2 tsp vanilla extract
2 large eggs (see Tips and Tricks)
2 1/2 cups all-purpose flour 313g
1 tsp baking soda
1 tsp salt
12 oz of chocolate chips
Instructions
Read Susie's Tips and Tricks below
1. Melt butter on low as desired, and set aside to cool slightly (about 15 minutes). Add brown sugar and white sugar, then blend well. Now add vanilla, and then mix in 1 (slightly warmed) egg at a time. Be sure to fully incorporate after each addition.
2. They say you should mix dry ingredients together first before adding to the wet. I don't for this recipe. I toss flour on wet batter and then sprinkle soda and salt all over. Using your strong arm, mix together all the flour; be sure to stir from the bottom and mix well. You don't want flour streaks.
3. Sprinkle the chips all over the dough. Don't dump it in one spot; you'll have to work to get them distributed evenly. Now, cover and set aside for 10 minutes (see Tips and Tricks). Meanwhile, prepare your cookie sheets. I prefer to use parchment paper for this particular recipe; it protects the bottoms from over-cooking.
4. Preheat oven 375F. Set cookies 3" apart and bake for 10 to 14 minutes. I use a 2 tbsp (black handle) scoop for these cookies; I flatten the top ever so slightly prior to baking. I find 11 minutes to be ideal in my kitchen; you will have to check your results. The cookies will be crisp around the edges and appear puffy-like in the center. Let them finish setting for 1 minute before removing and placing on a rack to cool.
Susie's Tips and Tricks
You can heat butter in a skillet to a golden brown and let cool. This gives the butter a nutty flavour.
Be sure to press the brown sugar very firmly into the 1 cup measure; when you place it in the bowl the shape should be retained.
When adding the eggs, make sure they are slightly warmed. To do this, place the shelled eggs in a glass of warm water for a few minutes. You don't want the butter to be very hot; when you add the eggs, they will seize.
Once the cookie batter is made you want it to be stiff and tight. If its loose set it in the fridge for 10 minutes and then try again. This makes a difference!
This recipe can easily be doubled. If using medium size eggs, use 5 eggs instead.
If you'd like, you can add 2 tsp espresso powder, or 2 tsp cinnamon powder to the dry mixture.
Optionally, you may also add 1 cup coarsely chopped walnuts. A handful of cereal adds a nice crunch too! E.g. Rice crispies.
If you use caramel chips, you might enjoy using a sprinkling of coarse sea salt on top prior to baking.
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