Skip’s Chocolate Chip Cookies
Source of Recipe
Skip at cookskorner.com
Recipe Introduction
Skip says: “Wonderful, deep flavor!” He’s right. I had just about given up on chocolate chip cookies, but these have a really rich, complex taste from browning the butter and using dark brown sugar. Skip’s were nice and high and mine flattened out more than I like, but they were very good.
List of Ingredients
1 3/4 c. all purpose flour
1/2 t. baking soda
14 T. unsalted butter
1/2 c. sugar
3/4 c. packed dark brown sugar
1 t. table salt
2 t. vanilla extract
1 large egg
1 large egg yolk
1 & 1/4 c. semisweet chips or chunks
3/4 c. toasted, chopped pecans or walnuts (optional)
Recipe
Put oven rack in the center of the oven and preheat the oven to 375 degrees. Line 2 half-sheet pans with parchment paper.
Mix flour and baking soda in a bowl.
Heat 10 T. of the butter in a medium skillet over medium-high heat until melted. Swirl the pan and cook the butter, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 2 to 4 minutes. Add the butter to a large heatproof bowl and add the remaining 4 T. butter. Stir until melted
Add the sugars, salt and vanilla. Mix thoroughly and add egg and yolk, mixing well. Let mixture sit for about 3 minutes, then whisk for 30 seconds. Do this two more times. After 10 minutes, the mixture should be thick, smooth and glossy. Stir in the flour mixture just until combined. Stir in the chocolate chips and nuts (if using).
Scoop out the dough into 16 balls, about 3 T. each (I use a mini ice cream-type scoop). Put the dough balls on the baking sheets, spaced about 2 inches apart.
Bake the cookies, one tray at a time for about 10 – 12 minutes until the cookies are puffed and golden. Rotate the sheets half way through baking.
Cool cookies on baking sheets set onto a wire rack.
Makes 16 cookies.
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