We are cookie junkies here. There is just no denying it. I have tried a bunch of different recipes trying to get it just right, but never found one that I stuck with. While I was working in New York, I fell in love with the chocolate chip cookies at a coffee shop called Culture. Since I don’t work there anymore, I decided I had to recreate them because I missed them so much. The secret was that it seemed like there were chocolate chips stuffed inside – not only were there chips on the outside, but you would bite into it and there would be chocolate oozing out! I figured if I could find a good enough recipe, I could try adding more chips inside and see how it goes. AND IT WAS PERFECT.
So I made them once and we were both blown away by them. Rob mentioned the real test would be being able to make them again to prove that it wasn’t just a fluke. I was sure that wouldn’t be a problem, but boy was I wrong! I wanted to share them on the blog so I went to work remaking them. And they fell flat for some reason! It was so infuriating. I racked my brain trying to figure out what I did differently. I thought maybe it was the butter, maybe it was the eggs (I had a double yolk-er during one batch). I MADE THREE BATCHES OF WRONG COOKIES trying to figure out why they weren’t the same. Don’t worry, no cookies were left uneaten.
Finally I figured out what had changed. THE BROWN SUGAR! I had run out so I had Rob pick up more. What I didn’t pay attention to was that when I made them the first time, I used dark brown sugar. The bad batches were made with light brown sugar. So this weekend, for my sister’s birthday, I wanted to try the recipe one more time with dark brown sugar and it was a success!!! I never would have thought the difference between light and dark brown sugar would make that much of a difference!
SO! Here is the magic recipe. I originally found it on The Girl Who Ate Everything. The only thing I changed was the addition of stuffing more chocolate chips in the cookies. I also tried some with peanut butter inside – I used some sprinkles to mark them.
- Makes 28 cookies
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup packed dark brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 1/2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
- Roll a rounded tablespoon of dough into a ball. In your palm, flatten the ball of dough and place 5-6 chocolate chips in the middle. Wrap edges of dough up around chocolate chips and roll ball in hand to seal them in.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
See original recipe at: http://www.the-girl-who-ate-everything.com/2009/05/my-big-fat-chewy-chocolate-chip-cookie.html
I plan on experimenting with different fillings. I’m a caramel and sea salt junkie so I plan to get some caramel chews to put inside and sprinkle some sea salt on top after they come out of the oven. And of course, making a ton more of the classic chocolate chip!