Chocolate Chip Cookies

December 17, 2020 Corinn Blackwell

A classic cookie with a few grownup changes to take it over the top.

Chocolate Chip Cookies

Makes 2 dozen

These are my favorite chocolate chip cookies. They have crisp edges with the addition of oatmeal giving them a slight chew and making them really special. I am guilty of making a batch of cookie dough just to put in the freezer for fresh cookies whenever we want them!!

Recipe Tips: *1. For less of a pronounced oaty chew, you can pulse the oats once or twice in a food processor. 2. I add the option of brown sugar and chocolate as a way to customize the cookies to your taste. I've tested the cookies with both sugars and both types of chocolate and they are all delicious. However, if you choose both dark brown sugar and dark chocolate, the cookies are very rich and I suggest adding a sprinkle of flaky salt on top before baking. 3. If you'd like to freeze extra dough, freeze on a parchment-lined baking sheet in a single layer until hard. Wrap the cookies in the parchment and place in a freezer bag. Prior to baking, remove the number of cookies you would like, allow to sit out during the 15 minutes it takes the oven to preheat. Bake as directed adding an extra minute or two as needed.

Ingredients

200g (14 T) butter, softened and divided into 2- 100g (7 T) portions

Mix-Ins

180g (1 heaped c) semi sweet or dark chocolate chips or chocolate chunks

60g (1/3 c) whole almonds, chopped - optional

Dry Ingredients

223g (1.75 c) all purpose flour

*43g (1/3 c) old fashioned oats

4g (1 t) kosher salt

4g (1 t) baking soda

1g (0.25 t) ground cinnamon

Wet Ingredients

120g (0.50 c) light or dark brown sugar

75g (5 T) white sugar

12g (1 T) vanilla extract

2 large eggs, room temperature

Recipe Know-how

1. Place a sheet of parchment paper on a rimmed baking sheet and set aside.

2. In a small saute pan, place 100g of the butter.

Use a light colored pan when browning the butter so you can see the color.

Using a heat-safe spatula, scraping the bottom continually, brown the butter over medium-high heat until it is as dark as possible without burning.
Pour into a small heat-safe dish and cool to room temperature.
Once cool, place in the fridge for 5 – 7 minutes stirring occasionally to thicken.

Do not refrigerate for too long or the butter will harden and that is not desirable.

Move on to Steps 3 and 4 while the butter thickens.

3. In a small bowl, combine the mix-ins and freeze until needed.

4. In a medium bowl combine, the dry ingredients and set aside.

5. In a large mixing bowl add the softened butter, browned butter and sugars.

Using a whisk, beat until well combined and the color has lightened slightly.
Beat in the vanilla until well combined.
Add 1 egg and beat vigorously for 1 minute.
Add the second egg and repeat, mixing vigorously for 1 minute.
Add the dry ingredients and mix until mostly combined.
Add the frozen mix-ins and stir until no dry flour remains.
Scoop 1 oz portions (approx. 30g or 2 T) onto the prepared baking sheet, cover with plastic wrap and refrigerate overnight.

Minimally refrigerate for 4 hours.

Baking

6. Preheat oven to 160 C or 325 F.

Line a rimmed baking sheet with parchment paper and set aside.

7. Place 12 cookies on the baking sheet 1 inch apart.

Bake for 10 – 12 minutes.

10 minute cookies have very gooey centers with crisp edges while 11 minute cookies are more fully cooked and chewy and 12 minute cookies are less gooey, tender and fluffy inside.

I like 11 minute cookies best.

Cool on the baking sheet for 5 minutes.

8. Serve.