Tips-y Tuesdays: Ultimate Chocolate Chip Cookie Update!

I get lots of requests for my chocolate chip cookies, but I still like to play around with the recipe. Sometimes I try completely new ones, and other times I take mine and tweak them. K had mentioned wanting the cookies to be a bit thicker and not spread as much. I also wanted to remove the ice cube part of my recipe because with my current fridge, getting ice cubes can be noisy. Usually I am making cookies during nap time, so I wanted a way of making the cookies in a quieter way. (Oddly enough, the mixer doesn’t usually wake the Fudgelet.)

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K wants the cookies bigger the next time I make them, but I was keeping them smaller for my dad. You can do whatever size you like, just know that you will need to adjust the baking time. These cookies do not spread as much as the original recipe, so you can put them a bit closer together.

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My dad had put in a request for more cookies when he was coming to visit, so I made a double batch, allowing for me to freeze some dough for him to take home, plenty of dough to make cookies while he was here, and more dough for K and I to enjoy.

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Because I hate flipping back and forth between pages, below is the new recipe in its entirety, so you do not need to compare notes with the original. I do not have all of the step by step pictures, so if you need more to look at, feel free to go to the original recipe.

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Directions for Ultimate Chocolate Chip Cookies

Makes about 2-2.5 dozen cookies, using Tablespoonish-sized amounts of dough

  • 1.5 sticks butter
  • 10 ounces flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 5 ounces granulated sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 5 ounces brown sugar (light or dark)
  • 10 ounces chocolate chips (mixed variety of dark, semi-sweet, and milk)

Brown the butter in a medium saucepan. Just before it gets medium brown, remove it from the heat and swirl for a bit until the butter browns to a nice, dark caramel color. Immediately pour into a medium bowl and place the bowl in the freezer while you continue (for about 15-20 minutes) or you can do this step and come back to cookie-making a little later.

Meanwhile, whisk together the flour, baking soda, salt, and nutmeg. In the bowl of your mixer, whisk together the granulated sugar, eggs, and vanilla until the mixture falls in a ribbon (about 5-7 minutes on medium). Stir the brown sugar into the butter. Then, switch to the paddle attachment on your mixer and stir the butter/brown sugar mixture into the egg mixture.

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After they have incorporated (about 30 seconds on low), add the flour mixture on low speed.

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You might need to stir a bit by hand so that the flour doesn’t fly out.

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Do not fully combine the flour mixture into the butter/egg mixture before stirring in the chocolate. Scoop out evenly-sized balls of dough (I use a #40/1.5 Tablespoon scoop) and place on a baking sheet. Cover with plastic wrap and chill overnight (up to 2 days). If you wish to freeze them, after the dough chills, you can simply move the baking sheet to the freezer to freeze, then take the balls and put them in a plastic bag to seal them. Then you can bake them a few at a time or more, following the same instructions (baking time might be a minute or two longer when baking frozen cookie balls; do not defrost the cookie dough). You can also make the cookie dough into a log and slice and bake. The cookies bake a bit differently that way, but are still good. My preferred method is scooping and chilling/freezing.

To bake, preheat the oven to 375 degrees.

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Spread out the cookies a couple inches apart on a baking sheet to bake (line the pan with parchment or use a silicone liner). Bake for about 10-15 minutes (rotate halfway through, and check early until you see how long your oven takes). The cookies are done when the edges are a light golden brown. Let them cool before storing.

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Directions for Ultimate Chocolate Chip Cookies (without pictures)

Makes about 2-2.5 dozen cookies, using Tablespoonish-sized amounts of dough

  • 1.5 sticks butter
  • 10 ounces flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 5 ounces granulated sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 5 ounces brown sugar (light or dark)
  • 10 ounces chocolate chips (mixed variety of dark, semi-sweet, and milk)

Brown the butter in a medium saucepan. Just before it gets medium brown, remove it from the heat and swirl for a bit until the butter browns to a nice, dark caramel color. Immediately pour into a medium bowl and place the bowl in the freezer while you continue (for about 15-20 minutes) or you can do this step and come back to cookie-making a little later.

Meanwhile, whisk together the flour, baking soda, salt, and nutmeg. In the bowl of your mixer, whisk together the granulated sugar, eggs, and vanilla until the mixture falls in a ribbon (about 5-7 minutes on medium). Stir the brown sugar into the butter. Then, switch to the paddle attachment on your mixer and stir the butter/brown sugar mixture into the egg mixture. After they have incorporated (about 30 seconds on low), add the flour mixture on low speed. You might need to stir a bit by hand so that the flour doesn’t fly out. Do not fully combine the flour mixture into the butter/egg mixture before stirring in the chocolate.

Scoop out evenly-sized balls of dough (I use a #40/1.5 Tablespoon scoop) and place on a baking sheet. Cover with plastic wrap and chill overnight (up to 2 days). If you wish to freeze them, after the dough chills, you can simply move the baking sheet to the freezer to freeze, then take the balls and put them in a plastic bag to seal them. Then you can bake them a few at a time or more, following the same instructions (baking time might be a minute or two longer when baking frozen cookie balls; do not defrost the cookie dough). You can also make the cookie dough into a log and slice and bake. The cookies bake a bit differently that way, but are still good. My preferred method is scooping and chilling/freezing.

To bake, preheat the oven to 375 degrees. Spread out the cookies a couple inches apart on a baking sheet to bake (line the pan with parchment or use a silicone liner). Bake for about 10-15 minutes (rotate halfway through, and check early until you see how long your oven takes). The cookies are done when the edges are a light golden brown. Let them cool before storing.

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7 thoughts on “Tips-y Tuesdays: Ultimate Chocolate Chip Cookie Update!

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