|Nutritional Guidelines (per serving)|
|Servings: 15 cookies (15 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Enjoying a chewy chocolate chip cookie with a slightly molten center and crispy edges is one of life's great pleasures. And if the cookie is on the larger side, well, even better. A larger cookie results in a much more pronounced (and ideal) contrast between the chewy center and the crispy edges (you're welcome). Smaller cookies tend to be all crispy or all soft and molten—and a little of both is the sweetest of the sweet spots.
For these cookies, no stand or hand mixer is required. Instead, the dough is mixed together first with a whisk, then with a flexible spatula (or a wooden spoon if you're going old school). There is an extra yolk in the recipe for the moisture it imparts, a tablespoon of heavy cream (so that the cookie still has enough liquid in it, despite the absence of the egg white) and loads of vanilla. More brown sugar than granulated white sugar is called for, as it imparts more caramel-like vibes to the flavor of the final cookie. Some bread flour is recommended if you can find it, as it makes for a chewier cookie, as is melted butter; it took contributes to a chewy cookie.
The only tricky and slightly annoying part of making these cookies, is that they do need to rest for at least 24 hours before you bake them off. This is to insure an extra chewy, more caramel-y flavored cookie, that holds its shape when baked (as no one likes a cookie that spreads).
- 1 1/4 cups bread flour
- 1 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoons baking soda
- 3/4 cup semisweet chocolate chips
- 1 cup unsalted butter, melted and cooled slightly
- 1/4 cup granulated sugar
- 1 1/4 cups dark brown sugar, packed
- 1 large egg
- 2 large egg yolks
- 1 tablespoon heavy cream
- 1 tablespoon pure vanilla extract
- Optional: Flaky sea salt for sprinkling
Gather the ingredients.
In a large mixing bowl, whisk together the flours, baking soda, salt and chocolate chips.
In another large bowl, whisk together the melted butter snd sugars until thick and glossy and slightly lighter in color, about 30 seconds or so.
Add the egg and the two yolks, one at a time, whisking after each addition.
Add the heavy cream and vanilla and whisk again.
Add the dry ingredients to the wet and using a flexible spatula or wooden spoon mix just until combined. Do not overmix.
Scoop the dough with a 1/4 cup ice cream scoop or measuring cup onto a parchment-lined cookie sheet. Cover with plastic wrap and refrigerate for at least 24 hours and up to 72.
When ready to bake off the cookies, preheat the oven to 375 F and place 12 balls of dough on to a second cookie sheet lined with parchment.
Bake for 12 to 15 minutes or until the cookies are browned around the edges and are just this side of done in the middle.
Let cookies cool briefly before serving with tall glasses of icy cold milk.
- Use light brown sugar. if you cannot find dark brown or don't want to go out and buy it.
- Do not over mix the dough. Stop mixing when you can still see a streak of flour or two.
- Portioned out cookie dough can be frozen and baked off straight from the freezer, if you're the make-ahead type.
- Already-baked cookies can be frozen and warmed up in the microwave before eating.
- Use all all-purpose flour, if you cannot find bread flour.
- Add chopped chocolate, rather than chips, for those post-bake instagram-worthy pools of chocolate.
- Add white and milk chocolate chips in addition to the semi sweet, for a triple chocolate-y experience.
- Add toasted nuts.