Choco chips! Choco choco choco! Chocolate chip cookies! I think freshly baked chocolate chip cookies are one of my greatest weaknesses. When the fragrant chocolate aroma wafts around the house I go crazy! And then I tend to eat one too many cookies for my own good…not good. Even my dogs come around to see what I’m baking–but of course dogs can’t eat any! (These cookies are all mine!) Well, not really all mine…to prevent myself from overeating these delicious golden cookies, I send some to my neighbors and friends.
I’ve been on a baking frenzy lately and so I’ve been running out of butter and chocolate chips. To make things worse, I accidentally melted 3/4 cup more butter than I was supposed to for this recipe; but I didn’t actually stick all that extra butter into the batter. I think it’s because I love butter and of course, dark chocolate. One of these days, I’m going to melt them together in my makeshift double boiler and just sit in front of a window and eat-it-all-gone. When I do get my lazy bum to the market, I’m going to stock up on a couple pounds of butter and a few good bags of baking chocolate.
Does anyone have any idea what the “best baking chocolate” is? According to America’s Test Kitchen, in which I place a bunch of my trust, Callebaut’s 60% chocolate is the best baking chocolate. I’m tempted to buy some, but they’re quite expensive and I don’t exactly know where to buy them. For now I’m sticking with Ghirardelli’s dark chocolate and it’s still absolutely delicious and perfect for baking sweet goodies.
Chocolate Chip Cookies: (America’s Test Kitchen)
yield: 16 large cookies
1-3/4 cups unbleached all-purpose flour
1/2 tsp baking soda
14 tbsp unsalted butter (1-3/4 sticks)
1/2 cup granulated sugar
3/4 cup dark brown sugar
1 tsp salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
1-1/2 cup bittersweet chocolate chips (Ghirardelli recommended)
3/4 cup chopped pecans or walnuts (optional)
1. Adjust oven rack to middle position and heat oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl. Set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined. Stir in chocolate chips and nuts (optional), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.