Adapted from Pinch of Yum’s, “Best Soft Chocolate Chip Cookies”, these are a cut above the rest of the recipes out there (in my humble opinion, of course). The melting of the butter first may be the trick to their texture.
These take minimal time to make and will satisfy the cookie monster in all of us.
Prep Time:10 minutes
Cook Time:9-10 minutes
Total Time:49 minute
Yield:24 cookies 1x
2 sticks of butter (16 TB), melted and cooled (I use Irish butter) Note: I tried my last batch with 12 TB butter and 2 TB olive oil.
1/2 cup raw Turbino sugar
1/2 cup brown coconut sugar (I tried my last batch with 1/3 cup)
2 tsp vanilla bean paste
2 large eggs
3 cups bread flour (I used King Arthur’s)
1/2 tsp Kosher salt
1 tsp baking soda
1/4 tsp baking powder
1 cup chocolate chunks (cut from a mix of milk chocolate and dark chocolate bars)
Pre-heat oven to 350-degrees F
Using a stand or hand mixer, on high speed, cream together the butter, sugars and vanilla bean paste.
Add the eggs and blend, on medium speed, just until incorporated (approximately 15 seconds).
Add the flour, salt, baking soda and baking powder. Mix, gradually increasing speed until the mixture comes together and forms a crumbly, wet mound of dough.
Add in the chocolate and mix on high until just incorporated.
Form into 24 clumps and shape into cattywampus balls as you put them on 2 baking sheets.
Bake for 9 minutes then check for doneness. They should be just beginning to turn golden and will have puffed a bit with the chocolate chunks melted. If they still seem wet and not cooked, cook another minute or two but beware of over-cooking!
Let them sit on the baking sheet until they are completely room temperature (unless, of course, you are eating them warm; in that case, by all means, dig in after they are cool enough to touch).
This recipe easily doubles.
If you like, you can add more chocolate chips, chunks or pieces.
If you like nuts in your cookies, mix them in when you mix in the chocolate.