Chocolate Chip Cookie #11

prep time:: 10 min
total time:: 30 min

Makes 3 dozen cookies

Modified from Alton Brown’s chocolate chip cookie #10, this is now my absolute favorite chocolate chip cookie recipe. I changed a couple things- I added the salt with the liquids rather than sifting it in with the flour and I used dark Muscovado sugar (don’t pack this in the measuring cup, its potent stuff).

ingredients

2 1/2 c. all purpose flour
1 tsp baking soda
1 tsp salt
3/4 c. sugar
3/4 c. dark Muscovado sugar (or dark brown sugar)
1 c. unsalted butter (melted and cooled)
2 large egg yolks
1 tsp vanilla extract
almost 2 cups of chocolate chips (I like Ghirardelli brand because they’re big)

directions

1
Preheat oven to 375.
2
Buzz flour and baking soda in a food processor for 5 seconds.
3
In a medium bowl, stir together salt, sugar, Muscovado sugar, melted butter, yolks and vanilla.
4
Dump flour mixture into a large bowl, dump sugar mixture on top and stir together with a spatula until almost combined (you should still see a little unincorporated flour).
5
Mix in chocolate chips.
6
Portion 1 oz. scoops out with a disher onto a silpat or parchment paper and bake for 13-15 minutes. These unbaked cookies can be frozen and baked off later if you don’t want to do them all now. And then everyone thinks you’re awesome because you always have freshly baked cookies handy.