Chocolate, Cookies

Ultimate Chocolate Chip Cookies (revisited 5/2/2018)

I call myself the “futile” gourmet because cooking is something I am passionate about, but I’ve never had the option to study or work in the field professionally (outside of some high school experience and one tour of the CIA in New York). Also, I love to experiment and – quite frankly – those experiments can indeed be futile from time to time.

But sometimes, I like to revisit old recipes and improve them with new tricks I’ve learned. Now is one of those times…

Ultimate Chocolate Chip Cookies (revisited 5/2/2018)
yield: 12- 16 cookies

  • 2 cups King Arthur bread flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 heaping tsp cornstarch
  • 1/8 tsp nutmeg, freshly grated*
  • 3/4 cup butter, browned and cooled
  • 1 1/2 cups dark brown sugar
  • 1 tbsp molasses
  • 1 tbsp vanilla
  • 1 egg + 1 egg yolk
  • 8 oz chopped semisweet chocolate
  • Sea salt

In a large bowl, combine the flour, baking soda, salt, cornstarch, and nutmeg. Whisk together and set aside.

In the bowl of a stand mixer, cream the butter, sugar, molasses, and vanilla together on medium speed for 3 minutes to combine thoroughly. The mixture won’t exactly be creamy; it will be similar in texture to wet sand. Depending on how cool the butter is, the texture may vary.

With the mixer running on medium-low speed, add in the egg and egg yolk. Increase speed to medium and cream for 30 seconds to 1 minute until homogeneous and lighter in color.

With the mixer running on low, add in the dry ingredients a large spoonful at a time until all of the dry goods are incorporated. Add in the chopped chocolate all at once and mix to distribute. Transfer dough to a container or a piece of plastic wrap laid out on a cutting board, patting it into a rectangle. Wrap and refrigerate for at least 3 hours or overnight.

Preheat oven to 325 degrees. Divide the dough into roughly 16 cookies that weigh between 50 – 60 grams each. If you don’t have a scale, eyeballing it is perfectly fine. Place on parchment-lined baking sheets and sprinkle with sea salt. Bake at 325 for 15 – 18 minutes. The cookies should still be slightly puffy in the center and just beginning to brown at the edges.

Cool for 5 minutes on baking sheet before transferring to wire rack to cool completely.

*Nutmeg in a chocolate chip cookie?!?! Okay it’s totally optional, but thanks to BraveTart by Stella Parks, I tried this addition as a way to “increase the butterscotch notes of the cookie batter,” and I have to agree that I am a fan! I’d recommend trying this in your own favorite Chocolate Chip Cookie recipe.


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