The Best Chocolate Chip Cookies
What better way to introduce a new blog than to introduce a chocolate chip cookie recipe that will leave you licking the bowl and hoarding all the cookies? (I swear I have never done that).
I know, chocolate chip cookies—so simple! But this is not your average Nestlé Toll House Cookie. Although, I do love the Friends episode when Monica tries to find Phoebe’s deceased aunt’s famous cookie recipe by experimenting with an old, frozen cookie from the chef, “Nez-lay Toolhaus…”
(Sorry about the terrible quality, but you get the idea.)
The point is everyone is always looking for the perfect chocolate chip cookie recipe and I think this recipe just about nailed it, sorry Nez-lay.
The beauty in this recipe is browned butter. Well, browned butter, sugar-coated and toasted walnuts, and an abundance of chocolate chunks. If you’re happy, sad, mad, stressed, bored, or just trying to consume your daily calorie intake in the form of cookies—you must make this recipe! After I made this recipe the first time, I have never used another chocolate chip cookie recipe.
I found this recipe on the blog, Sugar Plum. Emily is extremely talented and one of my favorite bloggers. I follow her blog daily and I urge you to do the same! It is the Best Chocolate Chip Cookie recipe. The search is over.
Make some magic happen, Half of the Original Recipe by Sugar Plum**:
1 tablespoon unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon ground sea salt
3/4 cup coarsely chopped walnuts, lightly toasted
1/2 cup unsalted butter
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoons ground sea salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cups firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped semisweet chocolate
Preheat oven to 375 degrees F. Generously butter cookie sheets.
Melt 1 tablespoon butter in a small saucepan over medium heat; stir in 2 tablespoons sugar and 1/4 teaspoon salt and bring to a boil. Boil 1-2 minutes, whisking frequently, until golden brown; stir in walnuts until well coated. Place on a sheet pan, and bake for 5 minutes or until well toasted; cool.
Melt 1/2 cup butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 5-7 minutes. Set aside.
In a medium sized mixing bowl, sift together flour and baking soda; stir in 1 teaspoon salt until combined.
In a large mixing bowl, using a mixer on medium speed, beat 1/4 cup softened butter, brown sugar and 1/2 cup granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)
Drop by rounded tablespoons onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.
Makes 3 dozen cookies
** I halved the original recipe and reduced the portion sizes of individual cookies.