06 Jul Simply Good Kitchen Chocolate Chip Cookies
- 1 1/2 cups Butter, unsalted
- 4 1/2 cups All-purpose flour
- 1 Teaspoon Kosher salt (Diamond Crystal)
- 1 Teaspoon Baking soda
- 2 Cups Brown sugar (light or dark)
- 1 Cup Granulated sugar
- 2 Large Eggs
- 2 Large Egg yolks
- 1 Tablespoon Vanilla bean paste or extract
- 2 1/2 Cups Chocolate chips or chunks, semisweet or bitter sweet
Preheat oven to 375 degrees F. Adjust oven rack to middle position.
- Melt butter, do not boil.
- Mix flour, salt, and baking soda together in a medium bowl. Set aside.
- With electric mixer, stand or hand-held, mix butter and sugars until thoroughly blended. Mix in whole eggs, egg yolks, and vanilla. Add dry ingredients and mix until completely combined. Stir in chips.
- Divide dough into 36 equal portions, Form into balls. Place on tray and refrigerate for 30 minute before baking; this allows the butter to firm up.
- Spray a muffin pan with non-stick spray.
- Place a dough ball in each of the prepared muffin cups.
- Bake for 16 minutes, until cookies are light golden brown. Remove from over. Immediately use some sort of press – for example the top of a can – and press each cookie flat while still in the round muffin cup. Invert muffin pan and tap cookies out. Serve or store in airtight containers.
TIP: Gluten-free Flour Alternative
- 5 parts Rice flour
- 1 part Tapioca starch
- 2 parts Potato starch
- 1 part Corn starch
- Xanthan gum (1 teaspoon for every 2 cups gluten-free flour). Mix ingredients well.
Follow directions above, substituting gluten-free flour for all-purpose flour.
Portioned dough can be refrigerated up to 10 days or frozen for up to 6 months. Frozen dough reque