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I've made A LOT of different chocolate chip cookies. Some with brown butter (because brown butter makes everything better, even tomatoes), one with chocolate féves (discs), one that was 'secretly vegan' (was actually very good), and many others. This one is a special favorite that's made time and time again, specifically around Christmas.
They're crispy on the outside, but chewy on the inside. They have a combination of chocolate chip and chopped chocolate; the chips for the sake of chocolate chip cookies and the chopped chocolate for the melty puddles of chocolate. And they are quick and easy to put together (i.e. no chilling time!). The only downside to these cookies is that I believe they are best on their first day, freshly baked. However, most cookies, if not practically all, are best on their first day because they are fresh out of the oven.
these chocolate chip cookies cookies aren't just chocolate chip cookies because
they have four different types of chocolate - dark, white, milk, and semi-sweet
my mom would make them every year for her cousin because it was his favorite
they are based on a recipe called 'super chunky cookies' (but these aren't super chunky, sorry if that appealed to you) from an old issue of Chocolatier magazine
they use a 'pan-banging' technique I learned from Sarah Kieffer which gives them a wrinkly look
So if you're looking for an easy, quick, and delicious but no-so-ordinary chocolate chip cookie recipe, you've come to the right place.
not just chocolate chip cookies
from meimei baking | based on a recipe called 'super chunky cookies' from Chocolatier magazine
makes 36 cookies
ingredients:
2 1/2 cups (335 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks/16 tablespoons) butter, room temperature
1 cup (210 grams) light brown sugar, packed
3/4 cup (140 grams) white sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips
1/2 cup milk chocolate chips
4 oz dark/bittersweet chocolate, chopped into chunks
3 oz white chocolate, chopped into chunks
instructions: preheat the oven to 350 degrees F.
in a small bowl, whisk the flour, baking soda, and salt together. Set aside.
using an electric mixer, cream the butter and sugars together on medium-high speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl. Add both of the eggs and vanilla extract. Mix on low first to incorporate, then beat on medium speed until fully incorporated.
add the flour mixture in two additions, mixing until almost fully incorporated on the second addition. You should still see a few streaks of flour. Add all of the chocolate, then mix on low until well incorporated.
line a few rimmed baking sheets with silicone baking mats. Scoop and roll 1 1/2 tablespoons of dough into a ball, then place on the baking sheet at least 2 inches apart. Repeat with the rest of the dough. The dough will be quite soft; if it gets too soft, place in the fridge and chill for about 15 minutes before rolling again.
bake one sheet at a time for 12 minutes, rotating halfway and at 9 minutes, picking up the cookie sheet about 2 inches from the rack and dropping it to flatten the cookies and create wrinkles (this is the pan-banging technique from Sarah Kieffer). When the cookies are done, they will be lightly browned on the edges and will look underbaked in the middles; that's okay, they will fully cook as they cool. Let the cookies cool completely on the pan.
to print, take a screenshot and then print or copy and paste onto a document and print.