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Ultimate Chocolate Chip Cookies

February 27, 2012

I’m in love! I’m in love! And I don’t care who knows it!

Sure, I’ve said this all before. I throw the “L” word around like it ain’t no thang. But this is love for all I know it to be. It is some srsly serious deliciousness.

And that’s a lot of deliciousness, especially in a chocolate chip cookie.

I may have already declared two cookie recipes to be “the best chocolate chip cookie ever!” But seriously, these cookies were amazing.

If given the chance, I know we would live happily ever after together … Just two buttery, puffy, and soft mounds… Hanging out… Talking about how good browned butter smells.

Butter makes it better.

Ultimate Chocolate Chip Cookies 2 All-Butter Version recipe by Sugar Plum:

½ cup unsalted butter

2 ¼ cups all-purpose flour

¾ teaspoon baking soda

1 teaspoon active dry yeast

¾ teaspoon flaky sea salt

¼ cup chilled unsalted butter, cut into tiny pieces

¾ cup firmly packed brown sugar

½ cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 ½ cups dark chocolate chips (Ghiradelli!)

¾ cup coarsely chopped walnuts, toasted

  1. Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.
  2. In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast, salt and additional ¼ cup butter, until combined.
  3. In a large mixing bowl, using a mixer on medium speed, beat browned butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate chips and walnuts with a wooden spoon, until combined. Chill dough in the refrigerator for 30 minutes.
  4. Preheat oven to 375 degrees F. Generously butter a cookie sheet.
  5. Drop ¼ cup measures of dough onto cookie sheet, forming into large mounds, and bake at 375 degrees F, for 12-14 minutes, or until golden.
  6. Cool for 2 minutes before transferring to wire racks.

Makes 16 large cookies

3 Comments leave one →
  1. Robin permalink
    February 27, 2012 9:07 am

    I have never seen a cookie recipe with yeast in it, I’m intrigued by that. I will definitely have to try this recipe they look yummy…

    • February 27, 2012 9:55 am

      I’ve never used yeast in a cookie recipe until this one either. Between the addition of yeast and cutting in part of the butter ti the dough it makes for a crumbly and tender crumb!

  2. Rachel permalink
    February 27, 2012 3:46 pm

    I cannot wait for you to come home. You better bake for us!

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