the best chocolate chip skillet cookie

the best chocolate chip skillet cookie

the best chocolate chip skillet cookieWhy am I calling this the best chocolate chip skillet cookie? I mean thats a pretty bold statement, right? Well, I have tested this cookie out on my family and friends and we think this cookie rocks. I took my absolute favorite chocolate chip cookie recipe, threw it in a 12-inch cast-iron skillet, topped it with a bit of sea salt, and oh my,  it turned into this delicious PARTY cookie. Yes, you heard me right, party cookie, because you will want to throw a party when you make this cookie. The chips are all gooey and melty and you feel like you’re eating a slice of the best cookie pie. Top it off with a scoop of ice-cream and some hot fudge, and you have the best cookie sundae ever!

the best chocolate chip skillet cookieThis is now one of the most requested desserts in the house and I’m happy to make it at anytime because it’s super simple to throw together. What I love most is that you can throw it together at the last minute because you don’t have to bring any of the ingredients to room temperature first. Just grab everything out of the pantry and fridge, mix it together and throw it into a skillet to cook, easy peasy.

This cookie is the perfect and unique dessert for your next potluck, summer picnic, birthday or school party or summer sleepover, as it serves a crowd and then some. People are always impressed with a big cookie. Bring this to a party and your friends will think you’re the bomb. If  you don’t have a cast-iron skillet, you have to get one because it will become one of the most used pans in your house. You can get a pre-seasoned 12-inch skillet for under $20. I seriously use this pan all of the time from cooking eggs, to sautéing chicken and pastas to making cookies. So what’s holding you back?  Go out and purchase one or take yours out from the cupboard and make this cookie!

the best chocolate chip skillet cookie

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chocolate chunk cookies with sea salt

chocolate chunk cookies with sea salt

chocolate chunk cookies with sea salt I saw this recipe in the most recent issue of bon appetit and knew I had to make it. When I opened up the magazine and saw these cookies and the words salty and chocolate in the title, they had me. I’m one of those gals that loves salty and sweet combinations. Chocolate covered pretzels are my weakness.  I will admit that I was a bit hesitant to try a new chocolate chip cookie recipe, because I have my absolute FAVORITE chocolate chip cookie recipe already on this blog.  If you haven’t tried those chocolate chip cookies, you must!

OK, so lets move onto these cookies. I quickly made up a batch of these cookies one Sunday afternoon and posted a photo of them on Facebook and Instagram.  My readers saw the photo and asked me to post this recipe ASAP.  I didn’t take any pictures the first time around (besides that one quick shot) because I was just making them up for the family.  I made them up a second time so that I could take photographs and get the recipe down for you all. I followed the directions given in the magazine perfectly, and to tell you the truth, I didn’t like the cookies very much. They were almost meringue-like in texture and very crispy. I was stressed because I had promised these cookies to you all and I wasn’t feeling to great about them. I wondered what had happened between the first time I had made then up and the second time to make them taste so differently. I decided to make them up the way I did the first time, (by not following the directions too much) and they turned out perfectly  The original recipe called for whipping the batter for 4-5 minutes and by doing this, the texture of the cookies changed and became something entirely different.  I’m sure that people like their cookies that way, but we like ours to be a bit chewy and not so crisp and dry tasting. So after baking 3 batches of these cookies, I’m literally cookied out.

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skillet-baked chocolate chip cookie

cookiepan
Here was my Friday.  It was crazy raining and the kids had the day off from school so what did I do?  I baked 3; count them 3 things in my cast iron skillet.  I was cast iron crazy!  

I started off the morning making the kids a big dutch baby (recipe soon) via the skillet.  I did not of course eat this, I had a bite, teeny tiny.  I am a creature of habit in the morning.  I either have a big bowl of grapenuts topped with cafe fanny granola and some fiber one or a big bowl of oatmeal.  I also always have to have at least 2 cups of Peets coffee, the stronger the better.  I proudly admit it; I am a carb girl in the morning and always have been.  Protein alone does not work for me.  

So my kids happily ate the big dutch baby for breakfast along with some eggs for protein.  For lunch I prepared them my sausage & arugula skillet pizza, (sans the arugula as it was just for them).  They happily ate that along with some fruit and a few bites of kale salad (I pushed this last part on them).  My 12-inch skillet was getting lots of attention and my 10-inch was sad, so I decided to bake a GIANT chocolate chip cookie in it!  Bring on the sugar folks!

Please don’t criticize me, it’s been raining cats and dogs all week and my kids came home with amazing report cards, so they deserved this Friday treat, right? 

Have you picked up a cast iron skillet yet?  If so, have you ever made a cookie in it?  I didn’t until today, and I am so glad I did as this cookie was YUMMY and super easy to make.  Way easier in fact than baking up a bunch of cookies.  This is the way to go folks if you want a quick and easy dessert.  It could even be a great birthday cake.  Just throw some candles on top and singHappy Birthday!  

skillet-baked chocolate chip cookie:

recipe from Martha Stewart

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 1/2 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups semi-sweet or bittersweet chocolate chips

Preheat oven to 350 degrees.
In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda & 1/2 teaspoon salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the 1 1/2 sticks of butter, 1/2 cup sugar & 3/4 cup brown sugar until mixture is light and fluffy.  Add the egg and the 2 teaspoons of vanilla; mix until they are fully incorporated.
Slowly add flour mixture, and beat until just combined.
Stir in the chocolate chips with a spatula.  A note about chocolate chips, my family prefers dark chocolate to milk chocolate, so we use these Ghirardelli 60% cacao chips.  They are amazing, and they do say that dark chocolate is good for you, so that may help take some of the guilt away.  Try them in your next recipe that calls for chocolate chips.  
Transfer the dough to a 10-inch cast-iron or ovenproof skillet (if you don’t have a cast iron skillet, then you can use a pie dish).  
Press the dough down with a spatula to flatten, covering the bottom of pan.

Bake until edges are brown and top is golden, 40-45 minutes.  My cookie took 40 minutes to bake to perfection.  Don’t over bake, as it will continue to cook a few minutes out of the oven. 

Transfer to a wire rack or oven top to cool, 15-20 minutes.

Cut into wedges and enjoy with a glass of milk or top it with a scoop of vanilla ice cream!
  • As you can see, the kids and their friends got to the cookie and were all part of the clean plate club.
This cookie went fast, but we did have leftovers.  
To keep those leftovers tasting out of the oven fresh, I re-heated individual slices in the microwave for about 12 seconds.  The cookies got warm and the chocolate chips were all melted again.
Make sure you wrap your leftovers up tightly as big cookies can tend to dry quickly.

What is the most exciting or favorite thing you have cooked in your cast iron skillet?

BTW, I wrote post for Paradise Foods, (which is a local fine foods grocery store). Check it out here...

gingersnap cookies

gingersnap cookies
gingersnap cookiesIt’s Monday and most likely cold, snowy or rainy where you are so I thought I would treat you all to a sweet today rather than an entree.  Sometimes we need a little sweet to kick start our week. I’ve always loved gingersnaps and molasses cookies and this cookie is a combination of the two.  This is not a true gingersnap cookie, which tend to be thin and crispy.  This cookie is more of a molasses cookie with a spicy ginger flavor.  It’s chewy, spicy and dark.  I know gingersnaps may not be the most exciting cookie to people, but they are to me, and they have always been one of my favorite cookies.   
 
I was perusing through my borrowed copy of Marin Organic, where I found my butternut squash soup recipe, and saw this gingersnap recipe from Table Cafe.  Table Cafe is another one of my favorite local lunch spots.  The owner is always there and greets you with a smile.  Her food is all local and organically grown and her signature item is a dosa.  A dosa is a delicious gluten free wrap (which resembles a crepe, but it’s not sweet like a crepe) filled with delicious ingredients such as, marinated & grilled chicken breast with wilted spinach & goat cheese or smoked wild salmon with grilled frisee and onions, and aioli.  There are many different options as well as some amazing vegetarian ones.  The cafe also has wonderful salads, soups and of course, sweets.

gingersnap cookies:

Recipe from Organic Marin
makes about 36 cookies
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter at room temperature
  • 1 large egg
  • 1/3 cup dark molasses – I used blackstrap here
  • Sugar in the raw – optional - I used this to top my cookies
 I have heard wonderful things about blackstrap molasses so I picked up a bottle.  These molasses give gingersnap and molasses cookies their dark rich color. 
I poured the molasses into a dry measuring cup, as the molasses are thick and gooey and would be difficult to measure out in a glass measuring cup.  Also, they have the consistency of honey and I always pour honey into a dry measuring cup as well.
Combine the flour, baking soda, ginger, cinnamon, allspice, salt and white pepper in a medium bowl and stir with a whisk to blend.
Cream the sugars and butter together in a large bowl using either a standing mixer fitted with the paddle attachment or a hand held mixer, do this for about 4 to 5 minutes, until light and fluffy. 
Beat in the egg and then the molasses.  
Don’t the molasses look like fudge?
Slowly mix in the dry ingredients until well combined.  Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes.  I actually refrigerated my batter for 2 hours.
 
I wanted to top my gingersnaps with some sugar to make them sparkly and pretty so I pulled out some Turbinado (sugar in the raw) for that.  It is light brown in color and coarse grained, with a slight molasses flavor.  Pour some into a shallow bowl and set aside.
Once your dough is chilled, preheat your oven/ovens to 350 degrees.  
Line 2 baking sheets with parchment paper.  
 
Roll the dough into 1-inch balls and gently dip the top of each ball into the raw sugar. Be careful not to get too much on there.  I drenched one batch of cookies in the sugar and they were way to sugary for our taste.  Less is more if you know what I am saying.   
You don’t have to top them with sugar, as they taste great without it.  John actually prefers his cookie sans the sugar.
Place them on the baking sheet, spacing them about 2 inches apart.  
 With the bottom of a small glass, flatten the cookies slightly.  
 
Bake the cookies for about 12 -14 minutes or until they feel dry and firm on top.  Maybe check them at 11 minutes to see where they are at.  Everyone’s oven has different cooking times so your cookies might take longer or less time.
Note:  The original recipe called for 8-10 minutes of cooking time, but when I first did that, my cookies war raw, yuck!  I cooked the next batch for 12-14 minutes and they were perfect.  So as you can see, my cookies took a bit longer than the original recipe called for.
 
Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. 
Transfer the cookies to a wire track to cool completely.  
Store in an airtight container for up to 1 week.
gingersnap cookies
 I know it sounds strange, but these cookies actually taste better the next day.  Isn’t that weird?  They get a bit chewier and spicier.  
These cookies are my kids favorite after school snack. 
Pair it up with a tall glass of milk and your in heaven!

Homemade Graham Crackers

graham

Ever thought of making homemade graham crackers?  The thought never crossed my mind until recently when we visited Modern Cookie Company, a local cookie shop in Larkspur.   We ordered these decadent s’mores on homemade graham crackers and we just about flipped out of our seats they were soo good.  The s’mores were so amazing that I wanted to turn this experience into something I could replicate at home, so I challenged myself to creating a version of my own.


Update:  I have posted the s’more recipe and you can see it here.  It’s wonderful because it’s something you can make year round.  It also has a unique topping.  Enticed are you?


I didn’t even have a clue as to what ingredients even went into a graham cracker so I googled homemade graham crackers and stumbled upon Tracey’s Culinary Adventures.   Her recipe looked easy enough and I like the fact that they had some whole-wheat flour in them as it made them seem a bit more nutritious that I had originally thought.  The other bonus was the ingredients required were all things I had on hand at home.  I wanted to replicate the graham crackers I ate at the cookie shop so I used a cookie cutter here instead of making them into the traditional graham cracker shape.  If you like the look of the traditional graham cracker then link over to Tracey’s site and she will show you how.  


These graham crackers are more buttery and cookie-like than the store-bought variety.  They are sweet but not to sweet.  Once you try this homemade cracker you may never go back to the store bought variety again.


Graham Crackers or should I say cookies:
Recipe adapted from Tracey’s Culinary Adventures
Makes about 36 cookie sized graham crackers

  • 2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature
  • 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup honey


In a medium sized bowl, whisk together the flour, whole-wheat flour, salt, baking soda and cinnamon.  
In a large bowl, combine the butter, dark brown sugar, granulated sugar, and honey.  
Use either a standing mixer fitted with the paddle attachment or a hand held mixer.  Mix on medium speed until well combined, about 1 minute. 
Add the dry ingredients in 2 additions, letting the first fully incorporate before you add the second.

Lay out some plastic wrap on your table, place the dough on it, and roll it out into a large rectangle.
Roll up the flattened dough tightly in the plastic wrap, and refrigerate until chilled, about 30 minutes or up to 2 days.  I refrigerated mine for a day and it felt like a log when I took it out (don’t worry the dough will soften from the heat of your hands when rolling it out).
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. 
 
Unwrap the chilled dough, and on a lightly floured surface, roll it out till it’s about an 1/8 inch thick.   Note:  I didn’t roll out all the dough at once.  I rolled it out in smaller sections and then used my cookie cutter on each section. 
Please ignore the brown spots in the dough, that is just my brown sugar that didn’t incorporate.  Take your cookie cutter and cut away.
Keep re-rolling the scraps of dough and repeat the cutting process until all of your dough is gone.  Place all of the cut crackers on your two prepared baking sheets.  Note:  At this time you can top each cracker with some cinnamon and sugar or just sugar if you want.  I didn’t add anything as I knew I was going to make s’mores with most of them and didn’t want the added sugar.    

Bake the graham crackers, rotating the baking sheets halfway through, until they are golden brown, 15 to 20 minutes.  Oven cooking times vary, so just keep your eye on them after 12 minutes.  I had one batch that was perfect and another that was a bit crispier, but still great!
Cool crackers on a wire rack. 

 They were just too good that I had to take a bite :)
Store your graham crackers in an airtight container at room temperature and they should keep for a week.
I had just finished lunch so I helped myself to that glass of milk and 2 graham crackers.  
They were the perfect afternoon treat.  

dark chocolate chip cookies

darkchocolate

Are you a dark chocolate fan like me?  I mean, do you crave chocolate?  I adore anything chocolate.  Bring on the chocolate layer cake, chocolate ice cream and chocolate mousse.  Can you see a pattern here?  I was sick of the Thanksgiving fare of pies and more pies so I decided to bake one of my favorite cookie recipes.  

This is not a recipe for the vanilla loving person, this is for the chocoholic.  This cookie is sinful, dark and gooey.  My mouth is watering just saying those words, so I’m going to get myself a glass of milk and chow down. 

Oh, and this cookie is family, kid and friend approved.  I made these for Zoe’s class party one year, and they were the hit of the party.  I get requests all the time to make these along with my chocolate chip cookies.  You can’t go wrong with either of these cookies.

Black Forest Cookies:

Makes about 22 cookies

  • 1 cup all-purpose flour 
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 ounces semisweet or bittersweet chocolate, chopped – I used Ghirardelli semisweet 60% cacao bars
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark-brown sugar
  • 2 large eggs
  • 1 package semisweet chocolate chips or chunks – I used Ghirardelli bittersweet 60% cacao chips
Preheat your oven/ovens to 350 degrees.  Line 2-3 baking sheets with parchment paper and set aside.
Chop up and measure out your dark chocolate.  I love using these Ghirardelli bars because they are each 4oz (8oz total) so I do not have to measure anything. 
In a medium bowl, whisk together your flour, cocoa, baking powder and salt; set aside.
In a larger bowl, whisk together your granulated and dark brown sugar; set aside.

Placed chopped chocolate and butter in a heatproof bowl set over a pan of simmering water.
Stir chocolate and butter until melted and smooth. 

Remove from heat and pour chocolate into the bowl containing the sugars. 

Whisk together the sugars and chocolate and then whisk in your 2 eggs until smooth.
 Whisk in dry ingredients until just combined (do not over mix).Fold in your chocolate chips.  I used a spatula to fold in the chips here at the batter was thick.
Press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
Drop mounds of dough onto your prepared baking sheets.  I used my ice-cream scooper here to measure out the cookie balls.  I ended up with about 8 for 2 baking sheets and 6 for the other sheet.  Make sure you set the cookies apart to give each cookie room to grow when baking.
Pop the cookies in the oven and bake just until edges are firm (but not darkening), 11 to 13 minutes.  
Note:  I always bake one sheet at a time in the oven.   
Cool cookies on baking sheets 1 to 2 minutes, then transfer them to a wire rack to cool completely.
These cookies are extremely rich, so don’t forget your milk!

the best chocolate chip cookies

The best chocolate chip cookies
The best chocolate chip cookies
These are the best chocolate chip cookies folks, seriously, you do not need to look any further. This recipe came from Cooks Illustrated so you know it has been tried, tested and approved. These cookies have also been tried, tested and approved in my house as well as many of my friend’s houses, and they are always declared by all as the “best chocolate chip cookie.” I bake these up all the time for bake sales, classroom birthday parties, but I mostly bake them for pure pleasure because they are just so darn good.  These cookies have crunchy edges, chewy centers and there are chips in every bite. They’re the perfect afternoon craving throw together at the last minute cookie because you don’t have to plan ahead and bring any of the ingredients to room temperature first. Just grab everything out of the pantry and fridge, mix it together, drop some cookies on a baking sheet and bake away. There’s no need to write more, you just have to trust me and make some up.
the best chocolate chip cookies

the best chocolate chip cookies:

Recipe from Cooks Illustrated
Makes 21-24 cookies using a 1 3/4″ ice cream scooper

  • 1  3/4 cups all purpose flour – I use King Arthur’s unbleached all purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar
  • 3/4 cups packed dark brown sugar (dark brown sugar adds more flavor) – Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.  I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food’s organic brown sugar.
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg – The recipe doesn’t call for the eggs to be at room temp, but if I know I’m making them up ahead of time, I will take them out a bit beforehand.
  • 1 large egg yolk
  • 1 bag (10-ounces) of chocolate chips or chunks (preferably 60% cacao) – I use Ghirardelli 60% cacao chips.

 I like to prep all my ingredients ahead of time so when I have to add them they are ready to go.

Adjust rack (or racks if you have 2 ovens) to middle position and preheat oven/ovens to 375 degrees.  Line 2 large baking sheets with parchment paper.

Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk.  Put the egg yolk in a small bowl and set aside.  Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.

Whisk the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.  Divide up the butter, put 10 tablespoons into a 10-inch skillet.

 Note:  Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned. Put the remaining 4 tablespoons butter into a large heatproof bowl.

I recommend cutting up the butter once its divided, so it melts easier.
DSC_0020
 Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter.  Stir the butter together until completely melted.
DSC_0022Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
DSC_0025Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.
*Chocolate lovers addition! I wanted to share with you all an adaption that my little 8-year old friend Tatum did!  Tatum is a chocolate lover, so she decided to add 1/4 cup of melted chocolate chips to the batter at this point.  She just melted 1/4 semi-sweet chips (or you can use bittersweet chips) and added it to the batter, making an even more chocolately cookie!   I sampled a few of her cookies, and they were super yummy!  Thanks Tate, you’re truly a chef in the making!  
DSC_0028
Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny.  NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies.
The brown sugar mixture will thicken and lighten up as you whisk it and let it rest.
Note:  Your batter may not look as thick as my batter in the below photo, but it should still thicken up.
DSC_0029Using rubber spatula or whisk, stir in the flour mixture until just combined.  Stir in the chocolate chips, (you can even be sneaky and add in a couple handfuls of M&M’s as my little friend Mattie likes to) giving dough a final stir to ensure no flour pockets remain.  At this point, I  put my batter into the refrigerator for about 5 minutes, as it can sometimes be too soft to handle.  A note about chocolate chips, my family prefers dark chocolate to milk chocolate, so we use these Ghirardelli 60% cacao chips.  They are amazing, and they do say that dark chocolate is good for you, so that may help take some of the guilt away.  Try them in your next recipe that calls for chocolate chips. Divide dough into 8 portions per cookie sheet.  I use my handy dandy ice-cream scooper here.

The ice cream scooper I used is 1 3/4″.  If I use my 2″ scooper than I get 16 cookies per batch.  Arrange cookies 2 inches apart on the prepared baking sheets. You will have 8 dough balls per sheet. Bake cookies 1 tray at a time (or both trays if you have a double oven) until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes.  You will want to rotate the baking sheets halfway through baking (after 5 minutes).

In my oven the total cooking time is about 10 minutes.

Note:  They may look under baked in the center but don’t fret, they will brown and firm up once they are out of the oven.Transfer cookies to wire rack to cool. We always have a cookie when they are still warm and the chocolate chips are gooey!  Pair it up with a tall glass of milk and you have the perfect dessert or snack!

The best chocolate chip cookiesI just recently took this recipe and threw it all into a 12-inch cast iron skillet to make the best chocolate chip skillet cookie.  So, if you’re looking to make up a “big” cookie then give this skillet cookie a try.

the best chocolate chip skillet cookie

the best chocolate chip cookies

Rating: 51

Yield: makes 21-24 cookies

the best chocolate chip cookies

Ingredients

  • 1 3/4 cups all purpose flour - I use King Arthur's unbleached all purpose flour
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar
  • 3/4 cups packed dark brown sugar (dark brown sugar adds more flavor) - Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. I like and use the brand, Wholesome Sweeteners Organic Dark Brown Sugar, as well as the Whole Food's organic brown sugar.
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg - The recipe doesn't call for the eggs to be at room temp, but if I know I'm making them up ahead of time, I will take them out a bit beforehand.
  • 1 large egg yolk
  • 1 bag (10-ounces) of chocolate chips or chunks (preferably 60% cacao) - I use Ghirardelli 60% cacao chips

Instructions

I like to prep all my ingredients ahead of time so when I have to add them they are ready to go.

Adjust rack (or racks if you have 2 ovens) to middle position and preheat oven/ovens to 375 degrees.

Line 2 large baking sheets with parchment paper.

Crack your egg over a small bowl using an egg separator or your hand to separate the egg yolk. Put the egg yolk in a small bowl and set aside.

Whisk 1 3/4 cups flour and 1/2 teaspoon baking soda together in a medium bowl and set aside.

Whisk the 1/2 cup sugar, the 3/4 cup brown sugar and the teaspoon salt together in small bowl and set aside.

Divide up the butter, put 10 tablespoons into a 10-inch skillet.

Note: Avoid using a non-stick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gage when the butter is browned.

Put the remaining 4 tablespoons butter into a large heatproof bowl. I recommend cutting up the butter once its divided, so it melts easier.

Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted.

Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.

Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2-3 more times until mixture is thick, smooth and shiny. NOTE: This whisking and waiting time is an important step and really makes a difference with the texture of the cookies.

Note: The brown sugar mixture will lighten up and thicken as you whisk it and let it rest.

Using rubber spatula or whisk, stir in the flour mixture until just combined.

Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain. At this point, I put my batter into the refrigerator for about 5 minutes, as it can sometimes be too soft to handle.

Divide dough into 8 portions per cookie sheet. I use my handy dandy ice-cream scooper here.

The ice cream scooper I used is 1 3/4". If I use my 2" scooper than I get 16 cookies per batch. Arrange cookies 2 inches apart on the prepared baking sheets. You will have 8 dough balls per sheet.

Bake cookies 1 tray at a time (or both trays if you have a double oven) until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes. You will want to rotate the baking sheets halfway through baking (after 5 minutes).

In my oven the total cooking time is about 10 minutes.

Note: They may look under baked in the center but don't fret, they will brown and firm up once they are out of the oven.

Transfer cookies to wire rack to cool. We always have a cookie when they are still warm and the chocolate chips are gooey! Pair it up with a tall glass of milk and you have the perfect dessert or snack!

http://www.marinmamacooks.com/2011/11/the-best-chocolate-chip-cookies/