It’s another cold day here in the Rocky Mountain State. Snow again tomorrow. This calls for baking.
We’ve been here before, but I’ve updated a few techniques I’ve learned for chewier cookies with a deep toffee, chocolate taste. Changes are in purple.
Dark Chocolate Chip Cookies
(this is a half-batch)
- 1 stick butter, melted and slightly cooled
- 1 egg
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- dash of salt
- 1 tsp vanilla
- 1 cup + 1 to 2 tbsp flour
- 1 cup 60% Cacao Bittersweet Chips
- 1 cup walnut halves
mixing bowl and cookie sheet
Preheat oven to 375 degrees
Cream together butter and sugars. Add eggs and vanilla, mixing well. Sift together salt, soda, and flour, then add to butter mixture, blending well. Add nuts and chocolate chips. Refrigerate for 15 minutes or longer. Keep remainder refrigerated while baking each batch. Spoon onto cookie sheet and bake at 375 degrees for 10-12 minutes. Cool on cooling rack.
Melting the butter gives you a chewier, crispier cookie. Letting it rest in the refrigerator enhances the toffee flavor from the brown sugar. Big cookie bakeries let theirs rest over night before baking. I don’t have that kind of patience. Though I’ve been known to double or quadruple this recipe and refrigerate for a week and make a fresh dozen each day.
You can also freeze the dough balls on parchment paper on a baking sheet and then store in an airtight container for quick baking later.