Tuesday, June 28, 2016

Pinch of Yum Chocolate Chip Cookies

Pinch of Yum Chocolate Chip Cookies - made May 21, 2016, adapted from Pinch of Yum
Now we’re getting to the best of the best. Out of all the cookie recipes I tried one after the other, only three made the top spots and, despite the similarity of ingredients, really were different relative to each other. Or at least this was different from the other two at the top. You’ll know what I mean when you see the last ones I’m going to post.

But for now, let’s stick to this recipe from Pinch of Yum. If you like cute little, chubby cookies that can hold as many chocolate chunks as you wish and has a dough that’s easy to work with, here you go. This cookie was delicious. 

It’s also one of the ones where I subbed in ¼ cup turbinado sugar for ¼ cup of the granulated sugar and again, I think that’s one of the reasons why I loved it so much. In addition to the texture with its bit of crunch, it just tasted amazingly delicious (getting into repetitive hyperboles now). But then again, this is how I like my cookies: small(ish) for portion control, a bit of sweet crunch from the coarse sugar, caramel brown sugar flavor and milk chocolate chunky goodness. This one’s a keeper.

Be warned though that it doesn't make very many cookies, even portioned small. I only got 9 cookies out of this one and they weren't that big. So if you have a crowd to feed, at a minimum, I would double the recipe.

8 tablespoons unsalted butter, melted and browned
1/4 cup granulated sugar
1/4 cup raw cane sugar/turbinado sugar
1/4 cup dark brown sugar, packed
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks (I cut up Hershey Kisses as that's all I had on hand at the time)
  1. Using a stand mixer with the paddle attachment, beat the melted butter with the sugars until creamy. Add the vanilla and egg; beat on low speed until just incorporated. Do not overmix.
  2. Add the flour, baking soda and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. Add the chocolate chips and mix in with wooden spoon or your hands.
  3. Roll into golf-ball size balls or slightly smaller size. Cover, chill or freeze for several hours or overnight.
  4. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and evenly space frozen dough balls. Bake for 9-11 minutes or until the cookies look puffy and dry and just barely golden. Do not overbake.
  5. Let cool on pan for a few minutes then remove to wire rack to cool completely.

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