I know what you are thinking. Chocolate chip cookies...a little over done right? Usually I would be right with you on that one. But these cookies really are different.
A double batch of these guys (that's over 80 cookies) have been known to disappear from the teachers' lounge well before 10am. Justin uses words to describe these babies that I can't put on this family friendly blog. If my mom hears that said cookies were in the teachers lounge and she didn't get any sent home she gets mad at me. Like actually angry.
Before discovering this recipe in Baked: New Frontiers in Baking (the same cookbook that brought you Sweet & Salty Brownies and from the owners of Baked in NYC of Food Network fame), I had a number of chocolate chip cookie recipes I would switch back and forth between. One taste of these over a year ago and I have yet to make them any other way.
I will admit that if you like thick and fluffy chocolate chip cookies these may not be for you. They are a little on the thinner side. Yet, they have this amazing ability to stay a little crisp on the outside but totally soft and chewy on the inside that I have yet to find with any other recipe.
The recipe calls for more brown sugar than white which gives this treat a more molassesy and caramel taste than your average chocolate chip cookie. There is also an overabundance of chocolate chips which does nothing but up their rating in my eyes. I like to mix up the type of semi sweet chocolate I use. This time I used half regular sized chips and half mini. I also like to add in chocolate chunks too when I have them on hand.
Not Your Average Chocolate Chip Cookie from Baked: New Frontiers in Baking
- 2 1/4 cups flour
- 1 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter (1 cup) softened
- 2 teaspoons vanilla
- 2 eggs
- 16 ounces semisweet chocolate chips (I used a mix of sizes)
2.) Combine all your dry ingredients (except chocolate chips) together and then add half the dry mixture into the wet ingredients. Mix for about 15 seconds to incorporate then add the rest of the flour mixture and mix until just incorporated. Do not over mix.
3.) Lightly fold in the chocolate chips. Tightly cover and refrigerate anywhere from thirty minutes to six hours depending on how patient you are.
4.) Using a heaping tablespoon or a medium sized cookie scoop place balls of dough on a greased baking sheet or one lined with parchment paper. Bake at 375 degrees for 10-12 minutes rotating the tray half way through.
|Look at all that chocolate!|
Recipe makes about 36 medium sized cookies. Enjoy!
Make sure you stop by this week's Mealtime Monday and link up any amazing recipes you have been working on lately.
***Depending on the day this post may be linked up to any of these fabulous linky parties.***