Skip to content

Bringing Home the Bakin'

bake my cake and eat it, too

There are things that I bake without any intention of putting on my blog…you know, a simple [chocolate chip] cookie, something I’ve made 2…or 3…or 10 variations of, but who’s counting?  Just like the many other cookies I’ve made on a whim, these started off as an attempt to cure a bout of intense boredom.  Much to my surprise, these cookies were far from ordinary.  I had planned on making Tyler Florence’s My Big Fat Chocolate Chip Cookie, but I decided why not brown the butter for a change?  It was love at first sniff.  I’m telling you, the aroma is wonderful, as is the cookie itself.  Because the cookies were all gone (yes, all of them) before I could photograph them, I had to make them again, but let me assure you no one is complaining.

my variation on tyler florence’s my big fat chocolate chip cookie

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature (I used brown butter…see here for instructions: how to make brown butter)
  • 1/2 cup white sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 (8-ounce) block dark chocolate, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.

To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

Advertisements

Tags: , ,

%d bloggers like this: