Chewy Gourmet Chocolate Chip Cookies

RECIPE

Chewy Gourmet

Chocolate Chip Cookies

 

Makes 18

Ingredients
2 cups plus 2 tablespoons of unbleached all purpose flour
½ teaspoon baking soda
½ teaspoon table salt
12 tablespoons high quality butter (browned and cooled to nearly room temperature)
1 cup (packed) golden brown sugar (you can use light or dark depending on preference)
½ cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons pure vanilla extract
1½ cups chocolate chips (high quality semisweet)

Preparation

1. Preheat oven to 325 degrees.
2. Whisk dry ingredients: Flour, baking soda, and salt in a medium bowl and set aside. 
3.  In a mixer with a paddle attachment, beat butter and sugars 1 minute on medium until smooth. And the whole egg, egg yolk, and vanilla extract and beat another 30 seconds, scraping the sides of the bowl if necessary. Add dry ingredients and mix on low until just combined. Dough should be firm at this point. Add chocolate chips and mix until incorporated.
4. Divide dough into 18 equal portions. Each section is about ¼ cup. Roll portions into balls. Break them in half and press smooth sides together (gently) leaving the broken and crumbly portion of the cookie at the top. 
5. Place the cookies on two parchment lined baking sheets, (or preferably unlined AirBake sheets) about 2 ½ inches apart. Baking time varies between ovens. 12 minutes is my oven's sweet spot. Allow to cool ~ 5 minutes on baking sheets.

Notes

Cookies are done when the edges start to set. The middle finishes cooking after being removed from the oven and left to set on the baking sheet

Melted and cooled butter gives the cookie a chewy texture. To make up for the break down of the butter fats an extra egg yolk should be added.

 

Make sure you cool the butter so it doesn't cook the eggs.

 

Store these cookies in an airtight container.

I have nutrition information available. I used a couple websites for this and they all ballpark around 400 calories.

Is a recipe still good if there isn't a story attached to it? Pretty much every recipe I find online these days has 10 paragraphs before you can actually see the ingredients list. So recipe first, story second.

There's not much story here. This isn't my grandmother's recipe. I have been working with a recipe from a cookbook I have. I tweaked it until I found what works best for me. I think this recipe is the perfect balance between texture and flavor. If you prefer a slightly sweeter cookie, you could try the recipe with melted butter rather than brown butter (be sure to cool it).