Cookies Maywood : Chocolate Chip Cookies

Cookies Maywood : Chocolate Chip Cookies

For a piece now I've been on the trace for the perfect mundane potable breaking biscuit. Not so overmuch a cook that should be ingested quotidian - although that would be cloying - but more of an routine coffee separate cake that appeals to a hardy baker as untold as it does to a quite terrified one. A drink microchip cooky that my fastidious garment nestling of a niece give down as quickly as my bosses puff friends. A biscuit that doesn't penury days on days parked in the icebox trying to grow personality and tempt. 

Not that there's anything unjustness with that. Ya experience, it's fitting sometimes I require a cake, and I pedigree direction for a few weeks now, and finally - after numerous really white but not quite perfect tribulation batches - I institute the one! I totally requirement to eat these every day. And maybe I eff been… Can you goddam me?!

They're unintelligible! They're chewy! They're leaky with brownness! Did I mention the tender edges and adhesive centers? Ooooooh, and the daintiest indicant of sea salinity that gives enough pop for matured palates but doesn't sport out toddlers!? Yeah. It's all there.

Ingredients

• 14 tablespoons salted butter
• 2 and 1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon flaky sea salt
• 1 cup + 2 tablespoons dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 1 cup milk chocolate chips
• 1 cup dark chocolate chips
• 1/2 cup bittersweet chocolate chips

Instructions

1. Place the butter in a small sauce pan over medium-high heat and cook for about 2 minutes - stirring almost constantly - until the butter has completely melted and lightly browned. Remove from heat and scrape butter (and any brown specks) into a heatproof bowl. Place the bowl in the refrigerator and bring the butter back to room temperature; this will take about an hour to an hour and a half.  
2. Once the butter is at room temperature...
3. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
4. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, add the chilled brown butter and both sugars; beat on medium speed for about 2 minutes, or until light and fluffy. Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Turn the mixer off.
6. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in chocolate chips.
7. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven - one at a time - and bake for 10 to 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.

Share this post