Champion’s Chocolate Chip Cookies
Jim Pfaendtner, Provost
Prep Time
20 mins
Cook Time
30 mins
Ingredients
- 2 cups + 2 tablespoons flour
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 12 tablespoon(s) (1 1/2 sticks) unsalted butter, melted and cooled until room temperature [see "brown butter side quest"]
- 1 cup(s) packed dark brown sugar
- 1/2 cup(s) granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoon(s) vanilla extract
- 1-1.5 cup(s) semisweet chocolate chips
Instructions
1. Adjust the oven racks to the upper- and lower-middle positions and preheat the oven to 325 degrees fahrenheit.
2. Line 2 large baking sheets with parchment paper.
3. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
4. *Optional: Brown the butter*
a. Melt the butter in a medium saucepan over medium-high heat.
b. Swirl constantly until the milk solids turn golden brown and smell nutty, about 5 minutes.
c. Remove from heat and keep swirling until the butter becomes a rich brown, about 15 seconds more.
d. Transfer to a bowl and whisk in 1 ice cube.
e. Refrigerate until completely cool, about 20 minutes, whisking occasionally. (Shortcut: Whisk over an ice bath to cool faster.)
5. Either by hand or with an electric mixer, mix the butter and brown sugar until creamed (up to 4 minutes on high).
6. Take the creamed butter and sugar and beat in the egg, yolk, and vanilla until combined.
7. Add the flour, baking soda, and salt you set aside to the mix and beat at low speed just until combined.
8. Stir in the chocolate chips to taste.
9. Roll a scant ¼ cup of the dough into a ball.
10. Split the ball in half to create semi-spheres.
11. Rotate the 2 halves 90° so that the flat rough sides face upward.
12. Recombine the halves, keeping the rough sides up and jagged.
13. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
14. Repeat until you run out of dough.
15. Bake the cookies and rotate the baking sheets front to back and top to bottom halfway through the baking time at about 15 to 18 minutes.
16. When the cookies are a light golden brown, the outer edges start to harden, and the centers are still soft and puffy, remove them from the oven.
17. Cool the cookies on the sheets.
18. Optional: sprinkle a dash of flake finishing salt on the warm cookies.
2. Line 2 large baking sheets with parchment paper.
3. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
4. *Optional: Brown the butter*
a. Melt the butter in a medium saucepan over medium-high heat.
b. Swirl constantly until the milk solids turn golden brown and smell nutty, about 5 minutes.
c. Remove from heat and keep swirling until the butter becomes a rich brown, about 15 seconds more.
d. Transfer to a bowl and whisk in 1 ice cube.
e. Refrigerate until completely cool, about 20 minutes, whisking occasionally. (Shortcut: Whisk over an ice bath to cool faster.)
5. Either by hand or with an electric mixer, mix the butter and brown sugar until creamed (up to 4 minutes on high).
6. Take the creamed butter and sugar and beat in the egg, yolk, and vanilla until combined.
7. Add the flour, baking soda, and salt you set aside to the mix and beat at low speed just until combined.
8. Stir in the chocolate chips to taste.
9. Roll a scant ¼ cup of the dough into a ball.
10. Split the ball in half to create semi-spheres.
11. Rotate the 2 halves 90° so that the flat rough sides face upward.
12. Recombine the halves, keeping the rough sides up and jagged.
13. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
14. Repeat until you run out of dough.
15. Bake the cookies and rotate the baking sheets front to back and top to bottom halfway through the baking time at about 15 to 18 minutes.
16. When the cookies are a light golden brown, the outer edges start to harden, and the centers are still soft and puffy, remove them from the oven.
17. Cool the cookies on the sheets.
18. Optional: sprinkle a dash of flake finishing salt on the warm cookies.