I've been making these chocolate chip cookies for several years now. All from a friend telling me she used Toll House with double vanilla.
The change of vanilla took me down a rabbit hole that I haven't quite escaped. So the cookies have evolved and changed over time and with what new techniques I have learned as I go.
I think we are at blog published update number 3.
Chocolate Chip Cookies
makes roughly 24 small cookies
Ingredients::
1 stick of browned butter
1/4 cup + 2 tbsp white sugar
1/4 cup + 2 tbsp dark brown sugar
1 stick of browned butter
1/4 cup + 2 tbsp white sugar
1/4 cup + 2 tbsp dark brown sugar
1 tsp Mexican vanilla
1 large egg
1 large egg
1 tbsp heavy whipping cream
1/2 tsp apple cider vinegar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup + 2 tbsp all purpose flour
1 cup + 2 tbsp all purpose flour
1/2 cup mini semi sweet chocolate chips
1/2 cup chopped milk chocolate or milk chocolate chips
Directions::
In small sauce pan, brown the butter on medium heat. You will need to watch it carefully. The butter will froth twice before it is browned and the milk solids start appearing on the bottom. It will smell nutty and change in color to a golden brown.
Directions::
In small sauce pan, brown the butter on medium heat. You will need to watch it carefully. The butter will froth twice before it is browned and the milk solids start appearing on the bottom. It will smell nutty and change in color to a golden brown.
If you have time, let the butter come to room temp and solidify. If you are pressed for time, pour the melted butter into a medium sized mixing bowl with the white and dark brown sugar. If you have a hand mixer, use it. If not, a spatula works great with this recipe. Stir the butter and sugar until they are homogenous, you don't want it whipped.
From here add in the egg, 1 tbsp of whipping cream, and Mexican vanilla. Stir again until it is a homogenous mixture. Don't over mix.
Next add the apple cider vinegar and stir to combine. Follow this with both the baking soda and baking powder and stir to mix them in as well.
Begin adding in the flour 1/4 of a cup at a time, I add the 2 tbsp of flour to the first mix - it goes like this (1/4 cup + 2 tbsp, mix. 1/4 cup, mix. 1/4 cup, mix. 1/4 cup, mix) You want the flour combined with the other ingredients before moving onto the next 1/4 cup of flour, but you do not want to over mix this.
Finally add in your chopped milk chocolate and mini semi sweet chips. Scoop out using a small cookie scoop onto a parchment lined baking sheet and chill for 24 hours minimum. This allows the cookies to meld all their flavors together and taste even better.
When you're ready to bake preheat the oven to 375F. Bake for 9 minutes, but watch the cookies as they may need an extra minute or two. I let them stay in until the very edge is browning and the centers are still soft. I then take them out of the oven and let them sit on the hot baking sheet for about 3 minutes before transferring them over to a cooling rack. This changes depending on the oven I have used to bake the cookies, so be on the lookout to find your perfect cooking time.
In this week's batch I even added in a good handful of toffee bits I had left over from something else. (While typing this out I've realized I forgot my HWC last night and today's cookies stand the chance of being brittle due to a lack of liquid in regards to the fat content. We all make mistakes 🤷♀️.) The heavy whipping cream is added to this recipe to offset the liquid lost in browning the butter, when you brown butter you cook off most of the water. Hence needing added liquid. If you find any cookies you make aren't chewy and are actually brittle try adding more liquid to the recipe.
