Catharine If you’ve been waiting for a sign to bake chocolate chip cookies, here you go.
This is based on an Alton Brown recipe my husband Alex found. It became his signature cookie recipe, and now we’re all obsessed.
Recipe: Chocolate Chip Cookies
Serves: How many people? Well, this depends on how self-controlled you are. In our home, 4, and they are gone fast. It makes around two-three dozen cookies. Make sure to have some milk to serve with them and for dunking.
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Ingredients:
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted (microwave it in 20 second increments in a glass bowl)
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 egg yolks, room temperature (but let’s be real, just run the eggs under some warm water for a minute)
- 2 cups chocolate chips (our favorite: Ghiradelli Semi Sweet Chocolate Chips)
Equipment: baking sheet, two large bowls, whisk, large spoon, cookie scoop* (I’ve found this to be very helpful as these cookies are delicate and crumble easily!)
- Preheat oven to 375Ā° F.
- Melt 1 cup unsalted butter, either in 20 second increments in the microwave, or on the stove. Give it some time to cool off while you take out the rest of your ingredients.
- In a large mixing bowl, combine 2 1/4 cup flour, 1 teaspoon baking soda, 1 teaspoon salt. Mix with a whisk.
- In a different bowl, combine the warm (not hot!) melted butter, 3/4 cup sugar, 3/4 cup packed brown sugar, and 1 teaspoon vanilla extract. Mix with a whisk until smooth. Add in the two egg yolks, and mix until combined.
- Using a large spoon, add the wet ingredients bowl (with the sugars, etc) to the dry ingredients bowl (with the flour). Using the spoon, mix together until just combined. Don’t over-mix!
- Add 2 cups chocolate chips, and fold them in.
- Using a cookie/small icecream scoop, scoop cookie dough onto ungreased baking sheet. Bake for 10 minutes or until golden-brown around the edges.
- Let cool a few minutes, then remove with a spatula, and place on a cooling rack (or serving plate). They will be somewhat fragile and break easily as the sugar has carmelized into yumminess.
- Enjoy!
PS
*We got our cookie scoop from Smart and Final, but here’s a similar set in case you need one. (I couldn’t find a listing of just the small size with the kind of handle that I like). It works well not only for keeping these cookies “together” (not too crumbly) when you form them, but also helps for making large quantities quickly of any type of cookie around the holidays!
The smallest one is best for cookies The large one is perfect for ice cream, and we love the middle size for drop buttermilk biscuits! For easy clean up, put them upside down in a glass of water in the sink as soon as you’re done cooking.
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Yum!