These cookies are sooooo good! Glad I've found a few soft cookie recipes (I've tried two recipes from Sally's Baking Addiction). This melted butter recipe and this softened butter recipe are fantastic and very flexible. For this featured recipe I followed all of the steps for the melted butter recipe except added just under 1 cup of mini chocolate chips and added a little less than 1/4 cup of cacao nibs and 1-2 bits of soft caramel candy pieces per cookie. I also made the cookies smaller than the suggested size.
Recipe (adapted from this recipe)
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
(1) Mix together flour, baking soda, cornstarch and salt in a large bowl. Set aside.
(2) In a medium size bowl, whisk melted butter, brown sugar, and white sugar together until no brown sugar lumps remain.
(3) Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
(4) Pour wet ingredients into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft & thick. Fold in the chocolate chips, cacao nibs, and caramel bits.
(5) Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
(6) Take the dough out of the refrigerator & allow to slightly soften at room temperature for 10 minutes.
(7) Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
(8) Roll the dough into balls, about 1-3 tablespoons of dough each. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.
(9) Bake for 11-12 minutes. The cookies will look very soft and underbaked but will continue to bake on the sheet. Cool on sheet for 10 minutes before moving to a wire rack to cool completely.
(2) In a medium size bowl, whisk melted butter, brown sugar, and white sugar together until no brown sugar lumps remain.
(3) Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
(4) Pour wet ingredients into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft & thick. Fold in the chocolate chips, cacao nibs, and caramel bits.
(5) Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
(6) Take the dough out of the refrigerator & allow to slightly soften at room temperature for 10 minutes.
(7) Preheat oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
(8) Roll the dough into balls, about 1-3 tablespoons of dough each. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.
(9) Bake for 11-12 minutes. The cookies will look very soft and underbaked but will continue to bake on the sheet. Cool on sheet for 10 minutes before moving to a wire rack to cool completely.
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