Chocolate Chip Cookies

   

I have had my blog running long enough now that it’s finally time to do this. Yessiree – it is time for the good ol’ classic chocolate chip cookie recipe. The characteristics of the ideal CCC vary from person to person, so there is no real way to determine the best recipe in the cookiverse. What I can tell you is that this is MY favorite chocolate chip cookie recipe. I’ve done the New York Times’ version and although they were fantastic, the 24 hour wait time is too much for my impatient taste buds. Once I smell butter and sugar creaming together in the bowl I gotta have the cookies in my belly yesterday. This enhanced version of the original CCC recipe from Ruth Wakefield’s Toll House cookbook was dreamed up by Laura aka The Cooking Photographer. Almost 4 years ago I left a comment on her blog revering her as the ultimate CCC goddess, and I stand by that statement. I. LOVE. THESE. COOKIES.

Chocolate Chip Cookies

A couple of things set this recipe apart. A few extra steps that take just a little more effort but have a huge payoff in the end. First off there is the browned butter, which as any sane person will tell you makes just about anything 10x better. Laura also uses ground up oatmeal in place of some of the flour, which makes these cookies extra chewy and flavorful. The tiniest amount of vinegar helps keep them tender, and you’ll never know it was in there if someone didn’t tell you. She uses walnuts in her recipe but I’m partial to pecans, so that’s what I’ve used in mine. All of these things work together to create an absolutely heavenly chocolate chip cookie, and I’m excited to finally share it here.

Chocolate Chip Cookies

Chocolate Chip Cookies
Serves 36
My favorite chocolate chip cookie recipe, made with brown butter and toasted pecans.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/2 cup old fashioned oatmeal
  2. 1 cup (2 sticks) unsalted butter, softened
  3. 3/4 cup fresh light brown sugar, packed
  4. 3/4 cup granulated sugar
  5. 1 teaspoon salt
  6. 1 tablespoon real vanilla extract
  7. 1/2 teaspoon white vinegar
  8. 1 tablespoon Ener-g egg replacer mixed in 1/4 cup of water or 2 large eggs
  9. 1 1/2 teaspoons baking soda
  10. 2 cups all purpose flour
  11. 1 cup pecans
  12. 3/4 of a 12 ounce package semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a nonstick skillet, melt 1 stick of the butter over medium heat until foamy and lightly golden brown. Pour into a bowl and wipe out the skillet. Place butter in the refrigerator and cool to about room temperature.
  3. In the skillet over medium heat, toast the oatmeal stirring often until fragrant and some of the oatmeal is light golden in color. About 3 minutes. Transfer the oatmeal to a food processer and grind until fine and powdery. Set aside.
  4. Toast the pecans in the same skillet that you toasted the oatmeal in. Let cool slightly and chop to desired size.
  5. Mix in a stand mixer the softened butter, browned butter, brown sugar, granulated sugar, salt, vanilla extract, and vinegar and beat on slow to combine, and then on high speed until fluffy and lighter in color.
  6. Add the egg replacer (or eggs) and mix until combined. Add the oatmeal and baking soda and beat for another minute. Next, add the flour half at a time and mix on low speed just until incorporated.
  7. Gently fold in the chocolate chips and toasted pecans.
  8. With a size 50 cookie scoop or a generous tablespoon, drop the dough onto parchment paper 3 inches apart.
  9. Bake for 11 minutes or until golden around the edges. Remove from oven and let set on the cookie sheet for 3 minutes before moving to a cooling rack.
Notes
  1. If omitting nuts, add 1/3 cup more flour to the batter and the whole bag of chocolate chips. These cookies freeze extremely well after they’re baked. You can take a few out at a time and microwave them. Or just let them thaw on the counter.
Adapted from The Cooking Photographer
Gouda Monster http://www.goudamonster.com/

Chocolate Chip Cookies

 


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