Chewy Chocolate Chip Cookies
Makes about 24 cookies
Ingredients:
-
- 2 cups plus 2 tablespoons (10 ½ ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks (12 tablespoons) unsalted butter, melted and cooled
- 1 cup packed (7 ounces) light brown sugar
- ½ cup (3 1/2 ounces) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1½ cups (9 ounces) semi-sweet chocolate chips
Directions:
- Adjust oven rack to the lower-middle position and preheat oven to 325 degrees.
- Line 2 baking sheets (1/2 pans) with parchment paper
- Whisk the flour, baking soda, and salt together in a medium bowl.
- In a large bowl, beat the melted butter and both sugars together with an electric mixer on medium speed until smooth, 1-2 minutes.
- Beat in egg, egg yolk and vanilla until combined, about 30 seconds. Make sure to scrape down the beaters and sides of the bowl, to ensure everything is incorporated.
- Reduce mixer speed to low and slowly add flour mixture until well combined, about 30 seconds. Mix in the chips.
- Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart.
- Bake the cookies, one sheet pan at a time, for 10 minutes then, rotate the sheet pan. Return the sheet pan to the oven and continue baking 7-10 more minutes.
- Bake the cookies until they look almost done.
- The cookies will finish cooking on the hot sheet tray. After ten minutes, they can be moved to a wire rack to cool completely. This will ensure chewiness.
(Gluten Free) Chewy Chocolate Chip Cookies
Makes about 24 cookies
There are a few tricks needed to make this recipe successful. First, adding brown butter adds a nutty complexity to the recipe and gives it a hint of molasses flavor. Second, by adding the tablespoon of milk, it will prevent the cookie from getting a gritty texture. Lastly, once you have prepared the dough, let it rest for 30 minutes. This time is important to allow the flour to become fully
hydrated.
Ingredients:
- 1 1/3 cups gluten free all-purpose flour (King Arthur Brand or other that contains xantham gum)
- ¼ cup almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 tablespoon milk (almond, or other vegan milk is okay)
- ¾ cup brown sugar
- ¼ cup granulated (white) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- Maldon, Kosher or sea salt for garnish (optional)
Directions:
- Dry Ingredients: Place flour, almond flour, baking soda and salt in a medium bowl and whisk well
for 30 seconds (Instead of sifting)
- In a medium saucepan place the butter and melt. Once it has melted and begins to foam, begin to whisk it constantly until it begins to brown. Once it is brown, remove from heat and keep whisking. You will smell a lovely nutty aroma. Immediately pour into a glass bowl to stop the browning process and prevent it from browning. (You now have learned how to make brown butter. You're welcome.)
- Wet Ingredients: To the bowl with the butter, add the milk brown sugar and white sugar and whisk to combine. Add egg and vanilla. Mix until smooth and creamy.
- Add the dry ingredients to the wet with a rubber spatula until combined.
- Stir in the chocolate chips.
- Cover and let rest for 30 minutes.
- Preheat oven to 350*.
- Using a ¼ cup measuring spoon (or 2 tablespoons), scoop into balls and place on a parchment paper-lined or silicone-lined baking sheet two inches apart. Bake for 10-12 minutes or until brown around the edges and middle is set.
- Cool for 5 minutes and transfer to a wire cooling rack.
- Option: lightly dust the cookies with the Maldon salt.
