KCP Chocolate Chip Cookies
Featured Pinch Tips Video
- 3 1/2 cups unbleached all-purpose flour
- 1 tsp. baking soda
- 28 tbsp. unsalted butter
- 1 cup granulated sugar
- 1 1/2 cups packed dark brown sugar
- 2 tsp. table salt
- 4 tsps. good vanilla
- 2 large egg + 2 large egg yolk
- 2 1/2 cups semisweet chocolate chips or chunks...i use whatever i have (milk, semi, dark) and sometimes mix them all
- 1 1/2 cup chopped pecans or walnuts, toasted (optional)
Whisk flour and baking soda together in medium bowl and set aside.
Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 8 tablespoons butter into hot butter until completely melted.
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, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
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, around 9-10 minutes, rotating
baking sheet halfway through baking.
Transfer baking sheet to wire rack; cool cookies completely before serving.
*I use whatever I have on hand and sometimes I use 2 or 3 kinds together...milk, semi, dark.