For several weeks, I had an intense cookie craving.
Not just any cookie, but a chewy cookie bursting with chocolate and a hint of caramel flavor. I figured the easiest way to get that combination would be to modify a current recipe. So I looked to my go-to recipe for chocolate chip cookies, and thought about what I needed to do.
First, I ditched the cake flour – I wanted chewy, not tender. If I’d had bread flour, I would have substituted it for the cake flour. Instead I settled for using just all-purpose flour.
Next, I used just baking soda, no baking powder, because I really didn’t want the cookies to puff up too much.
For more depth of flavor, and a hint of caramel, I used half light brown, half dark brown sugar. To further enhance the overall flavor of the cookie, I used cultured, salted butter from grassfed, pastured cows (it has a higher fat percentage than regular grocery store butter, not to mention much, much more flavor). And being the vanilla addict I am, I used more in this cookie.
And finally, because I had been craving chocolate like there was no tomorrow, I used semi-sweet chocolate discs (chunks would work, too) that melt easily.
Sometimes I just can’t leave good enough alone…
and in this case, that’s a good thing.
Chewy Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons salted butter, melted
1/2 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
4 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate discs or chunks
Preheat oven to 325*F. Line two baking sheets with parchment paper and position oven racks in the middle of oven.
Stir together dry ingredients into a small bowl. Set aside.
In a medium bowl, combine the melted butter and sugars, and stir with a wooden spoon until mixed. Add the egg and yolk and stir until well mixed. Add vanilla, stir to combine.
Add half the flour mixture to sugar mixture, stir until half the flour is mixed in. Add the chocolate and remaining flour, stir to combine. Using a large spoon, divide the dough among the baking sheets (about nine cookies per sheet).
Bake for 17-20 minutes, rotating pans halfway through. Cool for 15 minutes on baking sheet, then transfer to wire rack.