Satisfactory chocolate chip cookies – but not the best ever

chocolate chip cookies

At least this batch wasn’t. But don’t be mislead by the title of this post. The cookies are good, great actually! Nothing wrong with them, I guess I just hoped for more. But that is so individual, so they might be perfect in your taste! I love cookies, and like so many others I’m on an everlasting search for the ulitmate chocolate chip cookie recipe. Even so, I haven’t experimented that much with it, so whenever I see a recipe that includes the words “best” and “ever” I’m intrigued. Easily influenced, me? Nooo….

This was one of those recipes. Simply named: Best chocolate chip cookies ever. I found it on one of my many favourite food blogs:
And the photos were so tempting too, by far the most beautiful cookies I have laid my eyes on. They looked soo delicious. These cookies had to be made.

I had faith in this recipe. There were several aspects that made me believe this could be it. The holy grail of chocolate chip cookies. Number one: Browned butter. Butter is good, so browned butter in addition had to be even better. Never heard of that in a cookie recipe before, so I was curious about this. Number two: Yeast. In a cookie recipe? Really? Interesting. Number three: Chilling the dough. Ok, that’s probably no culinary epiphany, but I’ve never done it before, cause when I bake cookies, I crave them and want instant satisfaction. Anything that will slow me down will be left out as far as it goes. There were several other tricks that made this recipe special, but these were the things I focused on. The original recipe from visionsofsugarplum follows, but I made a few adjustments. I used regular salt instead of kosher, I replaced granulated sugar with demerara, and used toasted hazelnuts instead of walnuts.

1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (60%)
3/4 cup coarsely chopped walnuts, toasted

Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)

Preheat oven to 375 degrees F. Generously butter a cookie sheet.

Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

Makes 16 large cookies

When I took them out of the oven, the first feeling of disappoinment hit me. My cookies didn’t look anything like hers….. Her cookies looked a lot better. But hey, it’s what inside that counts, right?
I snapped a few pictures, and took a bite. Hmm. Chewy and soft, but not so much crisp and buttery. And according to Emily, hers were all that. But, I guess I have to blame myself and no one else. I didn’t really measure up the butter, and I have a feeling I might have used to little. I was missing that crunchy buttery feeling only butter can give. When will I have to learn. Measure when baking!!! Especially with new recipes… I have to make this again to do the recipe justice. You live you learn I guess. Some just slower than other. But this is starting to sound like a cookie disaster, but it wasn’t at all. They were good, but not good enough to conclude that this is the best chocolate chip cookie ever. The hunt continues!


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