Here is your classic American, buttery and irresistible chocolate chip cookie with crisp caramelized edges, a rich chewy center, lots of chocolate, and fresh, crunchy pecans.
Make-Ahead Chocolate Chip Cookies
adapted from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt in Your Mouth Cookbook
Alice Medrich is the queen of desserts and her chocolate chip cookies are too divine. I tweaked her recipe to pump up the caramelized flavor by including both dark and light brown sugars and added both chocolate chunks and regular chocolate chips. The results were beyond divine!
The best part of this recipe is that it’s quick because you use melted butter instead of the laborious creaming of the butter and adding sugar. They are a snap to make with a whisk or wooden spoon and then you pop them in the refrigerator for 2-36 hours and bake them at your leisure!
Here’s the recipe:
Ingredients
2 1/4 cups unbleached all-purpose flour
1 tsp baking soda
1/2 pound (2 sticks) unsalted butter, melted and still warm
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 tsp pure vanilla extract
1 tsp salt
2 large eggs
1 cup (6 ounces) semi-sweet chocolate chips
1 cup (6 ounces) semi-sweet chocolate chunks or hand-chopped chocolate
1 cup coarsely chopped pecans
Directions
1. Combine the flour and baking soda in a bowl and mix together thoroughly with a whisk or fork.
2. In large bowl, combine the melted butter with the sugars, vanilla, and salt. Mix in the eggs. Stir in the flour mixture until just all the dry ingredients are moistened. Stir in the chocolate chips , chunks and nuts. Let the dough stand for 1 to 2 hours or up to 36 hours in the refrigerator.
3. Preheat the oven to 375 degrees.
4. If necessary, remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough {about 1 oz.} and place them 2 inches apart on the ungreased or lined cookie sheet. Bake on the center rack for 9 to 11 minutes, or until the cookies are golden brown at the edges and but still moist in the center.
5. Remove from the oven and let the cookies firm up on the pan for 1 to 2 minutes. For unlined pans, use a metal spatula to transfer the cookies to racks to cool; for lined pans, set the pan or just the liners on racks. Cool completely before storing or stacking. May be kept in an airtight container for several days.
Note: The chocolate chips I used were Ghiradelli and Barry Callebaut chocolate chunks, but Nestle also makes great chocolate chunks!
Happy cooking! B+H
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