To be honest, I have a few favorite choco chip recipes- and you know what? None of them contain chocolate chips! Gasp! The problem with chocolate chips is that, well for one, they practically don’t sell them in Argentina, and two, unless you have access to the high-quality expensive stuff- the chips just aren’t good enough. Usually it’s low-quality cacao with loads of vegetable oil.
If you want a truly outstanding chocolate chip cookie, grab yourself a bar of good semi-sweet chocolate and start chopping. The irregular bits and shreds of chocolate melt deliciously into hidden little pockets.
For some tips and tricks from the experts, check out this article on chopping chocolate.
The biggest controversy when baking up chocolate chip cookies is : crispy or chewy?
I prefer thick and chewy – this recipe gets an extra boost of chewiness by throwing in an extra yolk, as well as browning the butter, instead of creaming it with the sugar. Using browned butter also gives the cookie an amazing toffee aroma and taste that makes my mouth water just thinking about it!
I also threw some praliné nuts in the mixture to give it an extra crunch between the chewy gooey bites.
Chocolate Chip Toffee Cookies Recipe
(adapted from America’s Test Kitchen) makes around 16 cookies
1 3/4 cups all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter (1 3/4 sticks)
1/2 cup white sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups semi-sweet or bittersweet chocolate (chopped)
3/4 cup chopped praliné pecans or walnuts
Preheat oven to 375º.
In a bowl, whisk together flour and baking soda.
Melt butter in saucepan over medium-low heat, swirling constantly, until it has a rich nutty aroma and a caramel color. Transfer to heatproof bowl and let cool and then mix in white and brown sugar, salt and vanilla. Mix in egg and egg yolk until smooth. Rest 3 minutes and mix again for 30 seconds. Repeat this process 2 more times until mixture is thick, shiny and smooth.
Stir in nuts and chocolate.
Stir in flour and mix until no flour streaks or lumps remain.
Scoop and shape dough in BIG balls (around 3 tablespoons)
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
Do you have a go-to chocolate chip recipe? What makes it special?