Ultimate Chocolate Chip Cookie Recipe (thick and chewy) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks (1 cup) unsalted butter
1 vanilla bean
one medium ice cube (weighing 0.8 oz/ 24 grams)
3 cups (390 g) all purpose flour
1.5 tsp baking soda
1 tsp coarse kosher salt
2 large eggs
2 tsp vanilla extract
¼ cup granulated sugar
¼ cup raw (turbinado) sugar
1¾ cup dark brown sugar, packed
12 oz. chocolate chips (or your favorite chocolate, roughly chopped)
flaky vanilla salt (*see note)
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Directions: |
Directions:Preheat the oven to 350°F if baking right away.
Scrape the "caviar" out of the vanilla bean and place it into a medium skillet with the butter, along with the leftover vanilla bean pod. Warm them together over low heat until the butter is melted. Once the butter is melted, increase the heat to medium to start browning it. Whisk constantly as the butter starts to bubble and foam. Once you see brown bits on the bottom of the pan and the butter smells nutty and delicious, immediately remove from the heat and continue to whisk for another thirty seconds. (This should take about 5-10 minutes.)
Pour the vanilla butter into a small bowl and add your ice cube. Whisk until the ice cube has fully melted. Set aside.
Whisk together the flour, baking soda and salt in a large bowl and set aside.
In the bowl of your stand mixer, beat together the eggs, vanilla and granulated sugar until well mixed and the sugar has dissolved, about 3-5 minutes.
Remove and discard the vanilla bean from your butter. Add the raw sugar, brown sugar and butter to the egg mixture and beat until combined and smooth.
Add the flour mixture and mix on low until just incorporated, but not longer.
Stir in the chocolate by hand with a sturdy spatula.
Use your large cookie scoop (about 3 tbsp) to place 6 mounds of dough on a parchment-lined baking sheet. Flatten the tops of the mounds a little bit with your hand. Sprinkle your flaky vanilla salt onto the little shelf you created. Bake for 9-11 minutes until just starting to brown on the edges and the top is crackly but still looks underbaked in the middle. Let them rest on their cookie sheet for 3 minutes before moving them to a wire cooling rack. Repeat until you've used all of your dough. |
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Personal
Notes: |
Personal
Notes: IF YOU'RE GOING TO REFRIGERATE THE DOUGH: Using a large cookie scoop (about 3 tbsp), scoop mounds of dough onto a parchment-lined baking sheet. Press on the tops of each cookie mound to flatten them a little bit. Cover the baking sheet with plastic wrap and place in the fridge for anywhere from 30 minutes to 3 days.
About 20 minutes before you want to start baking, heat your oven to 350°F and remove the cookie dough from the refrigerator so it can start to come to room temperature. (Even if your oven is already warmed up, you should let the dough sit out for 15-20 minutes before baking so it warms up.) Place 6 mounds of cookie dough at a time on a parchment-lined baking sheet and sprinkle the tops with your flaky vanilla salt. Bake for 9-11 minutes until just starting to brown on the edges and the top is crackly but still looks underbaked in the middle. Let them rest on their cookie sheet for 3 minutes before moving them to a wire cooling rack.
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