There’s something homey and comforting about Chocolate Chip Cookies. Everyone loves them, and for good reason. They’re delicious. For years though, I was plagued by flat cookies. You know the ones I mean. They’re beautiful when they come out of the oven, but as they cooled, they became flatter than a fritter. What was wrong that it happened time and time again?
It had to be the recipe on the bag. Something or some things needed serious adjustments. I decided that browned butter was the first place to start. Eureka! It made all the difference. The texture is wonderful, the centers are moist and chewy, and the edges are perfectly crisp. Even the flavor is better. So here is my all-new recipe and how I did it. (Yes, of course I had to change almost everything.)
1 ½ sticks salted butter, roughly chunked
¾ cup brown sugar, packed
½ cup granulated sugar
2 tsp Vanilla Extract
1 – 1 ½ tsp Saigon Cinnamon
½ tsp baking soda
Dash of salt
2 cups AP flour
1 rounded cup chocolate chips, I like semi-sweet
OPTIONAL: Pecans, walnuts, raisins, dates, coconut. Bob doesn’t like coconut and I love it. I always bake one plain batch and add 1/3 – ½ cup coconut to the remainder of the dough before baking.
YIELD: If using a large cookie scoop, the recipe will give you 24 large cookies. If you add a cup of nuts, you’ll end up with a few extra.
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By Tika for CHEW WANNA EAT? © 2016