People are always on a search for the BEST chocolate chip cookie, myself include. But first, I think you have to identify what kind of chocolate chip cookie is your favorite. Are you a thin and crispy (think Tate's) type? How about soft and chewy? Crinkly edges with soft center? See -- lots of options!
I personally like a thicker chocolate chip cookie. Soft center with edges that are just a little crisp. I have tried making those pan-banging cookies with wrinkly edges, but for me that fall flat -- literally. I like my cookies to have some body to them, which is why I love using a cookie scoop. On top of that, it ensures all cookies are the same size aka cook evenly.
This recipe is for those thick and hearty chocolate chip cookies. They are what I think of when I think of a classic chocolate chip cookie in texture, but I wanted to tweak the flavor justttt a little bit. I started by browning the butter to give a deep, caramelized flavor. Think butterscotch! I also added rye flour and a pinch of nutmeg to give another element of flavor. These cookies would be just as delicious with all AP flour and softened butter, but I really think these additions make them extra special.
They are intended to be BIG - it makes a dozen large cookies, using a cookie scoop.
1 3/4 cups all-purpose flour
1/2 cup rye flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1/8 tsp ground nutmeg
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
10 ounces semisweet chocolate wafers
Preheat oven to 350°F with racks in the upper and lower third positions.
In a small saucepan, add butter on medium high heat. The butter will start to bubble as the water evaporates, then turn to a medium amber color with little brown flecks, about 6 to 7 minutes. Watch carefully, as butter can go from brown to burnt quite quickly. Pour into a small bowl and place in the refrigerator to firm up while you get the rest of your ingredients prepared.
In a small bowl, whisk together flours, nutmeg, salt and baking soda; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
Using a cookie scoop, drop heaping portions of dough about 3 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 12 to 14 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely.