May 29, 2012

Dark Chocolate Chip Cookies

I am in love with chocolate chip cookies. They are perfect in every way. Can you imagine having the most amazing chocolate chip cookie of your life (pats self on back) and then making it even better?!?! Well that is what I did tonight. Seriously. I don't like attention and I do not brag (often), but these cookies are so good. They are in serious competition for my favorite chocolate chip cookie.

My original and most request chocolate chip cookie is this one. And this recipe is the exact same with 3 little changes: I used dark brown sugar instead of light which made the cookie base richer; dark chocolate chips instead of semisweet to balance the molasses in the dark brown sugar and Mexican vanilla... just because my step-mom brought me a quart of it from her trip to Mexico. I'm 99% sure this would be fantastic with regular vanilla extract, but I haven't tired it yet. Enjoy.....  (just make sure not to take the dog out for a potty break while you have cookies in the oven *see below*)

My dog just HAD to go outside while the batch on the right was in the oven. Then he took his sweet time :-/

Dark Chocolate Chip Cookies
yields approximately 24 cookies


2 cups plus 2 tablespoons (10 5/8 ounces) bread flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 T. (1 1/2 sticks) unsalted butter, melted and cooled
1 cup packed (7 ounces) darkbrown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
12 oz dark chocolate chips


1. Preheat the oven to 325 degrees. You want to bake these on the middle rack position in your oven, so arrange the racks accoringly. Line 2 large baking sheets with parchment paper or use a nonstick pan. Do no spray them with nonstick cooking spray bc it will turn brown in the oven and cause the bottoms of the cookies to burn a bit.

2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

3. Mix the butter and sugars until thoroughly blended and the sugar is disolved (appx 5 minutes in the mixer). Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips. Chill the dough for 1 hour.

4. Roll 2 ounces (2 heaping tablespoons) of dough into a ball. Use the technique from Thick and Chewy Chocolate Chip Cookies to for the dough. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart. I put 6 on a large cookie sheet.

5. Bake until the cookies are light golden grown and the outer edges just start to harden yet the centers are still slightly underdone, 8-10 minutes. DO NOT overbake. Start checking hte cookies at 8 minutes and then recheck in 1 minute intervals until the edges have just started to brown. Cool the cookies on the sheets for 10 minues then transfer to a wire rack to cool completely.
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