My Most Recent Chocolate Chip Cookies

Ingredients

1 cup + 2 tablespoons unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 stick butter
7 Tablespoons dark brown sugar
5 Tablespoons white sugar
1 egg
½ teaspoon vanilla extract
1 cup Ghiradelli 60 % Cacoa Chocolate Chips
Sea Salt

Directions

In a small bowl or on large piece of wax paper mix flour, salt and baking soda till combined.

Place 2 Tablespoons of butter in a medium sized bowl.

Heat remaining 6 Tablespoons of butter in medium skillet until melted over medium high heat.  Continue cooking, monitoring butter and swirling occasionally until butter takes on a medium nutty color and smells like nuts too-about 5 minutes.

Pour melted butter over butter in bowl and stir until the 2 tablespoons melt.

Add both of the sugars, salt and vanilla to bowl and whisk until fully incorporated.  It will be gritty.  Add egg and whisk until the mixture is totally smooth.  Let the bowl sit for 3 minutes and whisk again for 30 seconds.  Do this sitting and whisking 2 more times. 

Add the flour mixture to bowl and mix with a spoon until combined.  Stir in chocolate chips. If you dare take a tiny taste (don’t do it if you’re scared of raw egg!) and enjoy a toffee, caramel-y warmth unlike your mother’s chocolate chip cookie batter.

This is where you will hate me.  Now take a big piece of wax paper, put it on the counter and empty the bowl of batter onto the paper.  Fold the paper around the batter, put the paper packet in a plastic Ziploc bag (or wrap again but with foil) and put it in the refrigerator.  LEAVE IT THERE FOR AT LEAST 24 HOURS!  If you have the self control, make it 36 hours.  *A little trivia-the original Toll House Recipe called for this kind of chilled resting but somehow that detail was left off the back of the Nestle bag 50 years ago.

The next day, take out packet of dough and preheat oven to 375 degrees.

Line 2 cookie sheets with parchment paper

Using two teaspoons or, ideally, a mini 2 teaspoon sized ice cream scoop, scoop out dough leaving two inches between scoops.  Sprinkle very lightly with sea salt.

Bake the trays one at a time, 8-10 minutes, until light golden brown but still soft.  Cool sheets on rack for 2 minutes, remove cookies with spatula onto rack and cool completely.
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