Casey’s Perfect Chocolate Chip Cookies

2012-06-06
  • Yield : 48
  • Servings : 48
  • Prep Time : 15m
  • Cook Time : 12m
  • Ready In : 27m

I’ve often been asked where I learned to cook. The answer is, “in the kitchen”. I’ve never taken any formal training, but I have been cooking since I was little. Besides learning to make pancakes and waffles at an early age I also remember making chocolate chip cookies, and over the years changing the recipe on the back of the bag, adding more of this, less of that, melting the butter, etc until I found a cookie I deemed perfect. Not too soft, not crunchy and thin, good balance of flavors, not too many chocolate chips. We haven’t always made these for the inn, but once I started I realized I couldn’t stop. Many people have asked for the recipe with a coy look, thinking that they might not be homemade or that I was closely guarding the recipe. Not the case in either. I hope you enjoy these cookies as much as we and our guests too.

Casey’s Perfect Chocolate Chip Cookies
The browned butter and increased brown sugar give them a nuttier, richer taste and help keep them soft.
Ingredients
  • 2 cups (4 sticks) butter, two sticks melted and browned in a skillet
  • 1 cup granulated sugar
  • 2 cups brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 teaspoons baking soda
  • 2 teaspoons salt (only if you use unsalted butter)
  • 6 cups flour
  • 3 cups semisweet chocolate chips
Instructions
  1. Preheat oven to 375.
  2. Heat two sticks of butter (1 cup) in a large skillet over medium-high heat until melted, about 2 minutes. Continue cooking until butter is a golden to dark brown, an additional 1 – 3 minutes. Remove from heat and add the additional two sticks of butter (1 cup) into the hot butter until completely melted. Let cool slightly.
  3. Add granulated and brown sugar to mixing bowl and add melted butter. Mix or whisk until incorporated, sugar is melted and becomes a glossy dark brown color.
  4. Add vanilla and eggs and mix or whisk again for approximately 1 – 3 minutes until completely incorporated. The mixture should be the consistency of pancake batter.
  5. Add baking soda and salt and mix for about 1 minute.
  6. Then add the flour, one cup at a time, mixing each cup into the batter for approximately 1 – 2 minutes or until each cup of flour is incorporated.
  7. Make sure you scrape down the sides of the bowl after each cup of flour.
  8. After the last cup of flour is added, scrape the sides of the bowl one more time and add the chocolate chips.
  9. Again mix for 1 – 2 minutes to ensure the chocolate chips are disbursed through the batter.
  10. Using a #24 or 2″ cookie scoop place the cookie balls on cookie sheets about 2″ apart, as they will spread a little.
  11. Bake the cookies one sheet at a time for 10 – 15 minutes. When done the edges should be golden brown but the centers still soft.
  12. Remove from pan to wire rack to cool.
  13. Store in an airtight container.
Notes

Yields 4 dozen good sized cookies.
The dough will not be as thick as you might expect because of the melted butter.
The pans I use hold 11 cookies, three rows, the outside rows are 4 the middle is three off-set to the outside rows, I think if I tried to do three rows of four they would all run into each other.
In my gas oven and bake my cookies for 14 – 15 minutes, but I find I have to cook all my baked goods for slightly longer than an electric oven.
In the electric convection oven, I reduce heat to 350 and bake the cookies for 12 minutes.
As for the chocolate chips. Use the brand you like the best.
I don’t use nuts in mine as too many people have nut allergies. If you prefer yours with nuts, add 1 cup of chopped walnuts or pecans (toasted is even better) when you add the chocolate chips.

 

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