A Recipe // Chocolate Chip Cookies
I was gifted a Kitchen Aid hand mixer and some cooling racks for Christmas. It's amazing what a difference these things make...baking was 100 times easier and faster! So much so, that I may consider stepping into the kitchen a little more. I'm probably the last person on this train, but surprise, surprise, baking is kind of fun!
I wanted to break in my new mixer with something somewhat easy and traditional...chocolate chip cookies were calling my name. This is a recipe my sister, Sam, has sworn by as being the best chocolate chip cookie recipe around...I now swear by it too! They've got the perfect amounts of both crunchy and chewy—something I always look for in a cookie. I've already had close to 10 of these things...can't stop, won't stop.
CHOCOLATE CHIP COOKIES
8 ounces unsalted butter
1 standard ice cube
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon table salt
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup + 2 tbsp dark brown sugar
8 ounces semisweet chocolate chips
Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 mins. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 mins longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)
Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment (I used my hand mixer for this...turned out just fine). Whisk on medium-high speed until mixture is pale brownish-yellow and falls of the whisk in thick ribbons when lifted, about 5 mins.
Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixture. Mix on medium speed to combine, about 15 secs. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 secs. Add chocolate and mix on low speed until dough comes together, about 15 secs longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325F. Using a 1-ounce ice cream scoop or spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approx. 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 mins, rotating pans back to front and top to bottom halfway through baking.
Remove baking sheets from oven. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temp for up to 5 days.