previously favorite recipes for chocolate chip cookies and take one of the top 2 spots for chocolate chip cookie greatness. It ranks right up there with Alton Brown's recipe in my book.
Just to show you how thick these cookies bake up, here's a comparison of one of the cookies against my iphone encased in its Otterbox - pretty chubby, eh?
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon almond extract, optional (I left it out)
1 teaspoon baking soda
3 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cup mini chocolate chips (I used milk chocolate chunks)
- Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
- Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
- While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
- Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
- Cover bowl with plastic wrap and chill dough for at least 3 hours. (My alternative: I portioned the dough into generous-sized dough balls first, placed them in an upside-down plastic pie cover, covered them in plastic wrap then chilled them overnight. This way you can bake them directly when you're ready.)
- Preheat oven to 350°. Line cookie sheets with parchment or silpat liners. If you didn't already portion your dough into dough balls, you may need to let the bowl of cookie dough sit at room temp for about 20 minutes before you can scoop it.
- Scoop out 1/4 cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies.
- Bake for about 11-12 minutes. They will be golden on the outside and still doughy on the inside. Let cool for 5 minutes, and then remove from pans to cool completely.