This recipe intrigued me...I have baked a lot of chocolate chip cookies in my years but I have never baked a chocolate chip cookie with melted butter. And surprisingly, they turned out really good. Classic chocolate chip cookie...thick, crispy on the outside, soft and chewy on the inside.
Make sure you always use unsalted butter when you are baking because each stick has approximately 1/2 teaspoon of salt added. There can be more or less, so it will likely throw off your recipe.
Bakery Style Chocolate Chip Cookies
Adapted from The America’s Test Kitchen Family Cookbook's "Big & Chewy Chocolate Chip Cookies"
Makes 24 big cookies
3 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
16 Tablespoons(2 sticks) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
1 Tablespoon vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
Whisk the flour, baking soda and salt together and set aside.
In a separate bowl, beat the butter and sugars until combined, about 1 minute. Beat in the eggs, egg yolks and vanilla. Make sure you scrape down the bowl and beaters as needed.
Slowly mix in the flour mixture (or you willl have a cloud of flour in your kitchen) until the dough is formed, about 30 seconds. Mix in the chocolate chips.
Using a large cookie scoop (about 3 Tablespoons), scoop the dough and place on parchment lined baking sheets spaced about 2 1/2 inches apart.
Bake for about 18 minutes.
Let the cookies cool on a wire rack.
A wedge of geese (flying in 'V' formation) during sunset...spring is near.
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i've always either used shortening or softened butter to make my cookies, so this idea of melted fat is interesting to me. it certainly yields a fine-looking cookie! thanks for the recipe!
ReplyDeleteBeautiful looking chocolate chip cookies. I like that they are not dark, which it seems most recipes turn-out. Could that be the melted butter?
ReplyDeleteI definitely want to bake a batch, cause these look delicious.
Thanks for the awesome sunset photo... there is something about a clear winter's day sunset.
I have made man of ATK's recipes, and this is a good one. I much prefer the melted butter, because it seems to give a nuttier and richer flavor. I also like the texture better. You're tempting me to make these again.
ReplyDeleteBeautiful cookies! Looks very similar to the recipe that I use from Baking Illustrated--guess that explains why. I would love one of these right now!
ReplyDeleteThis amazes me! I have made cookies with very soft butter and they spread and were so flat. Yours are amazing with the melted butter! That surely must be the difference with the melted butter. I've never seen a recipe for cookies using the melted butter. They look gorgeous and I wish I had one right now! Thanks for visiting my blog!
ReplyDeleteI love your sunset photo! I see flocks of geese flying in formation all the time and it always amazes me!
Thanks for the recipe!
Great looking cookies...I don't know anyone who doesn't love chocolate chip cookies.
ReplyDeleteChocolate chip cookies made with melted butter? That really helps out when it comes time to make them. No waiting till the butter comes to room temp. Great idea. They even look a little bit on the lighter side, which makes them very pretty!
ReplyDeleteWow this caught my attention! Melted butter! I hope my husband won't mind me trying this recipe instead of my usual recipe... Of course he won't mind. They look fabulous.
ReplyDelete...let me try this receipe, I like chocolate cookies, they look very good!
ReplyDeleteThese are by far the best chocolate chip cookies I've ever had. I've been searching for a bakery-style recipe for quite a while and have finally found one. This is the only recipe I use now. Thank you!
ReplyDelete