Recently, I’ve had cookies on the brain. Not the warm, fresh from the oven chocolaty chip kind, but the information storing cookies of the HTTP variety. In celebration of all things cookie, magic or otherwise, I’m posting my very own Chocolate Chip (non-HTTP) Cookie recipe. The key to these rich and chewy treats is the large amount of brown sugar, extra egg yolk, and kosher salt. If you don’t use kosher salt I recommend you go out and get a box the next time you have to get groceries. The flaky structure (larger surface area) allows for rapid dissolution into whatever you are cooking/baking. It also sticks very well to meat and potatoes which makes it great for searing and roasting.
Miss Anthropology’s Chocolate Chip (non-HTTP) Cookies
- Ingredients:
- 2 sticks unsalted butter
- 2.25 cups AP flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 0.25 cup sugar
- 1.25 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk (Fat Free works just as well as Whole)
- 1.5 teaspoons vanilla extract
- 2-2.5 cups semisweet chocolate chips
- Implements:
- Large spoon, 0.25 measuring cup or ice cream scoop (for putting dough on sheet)
- Parchment paper
- Baking sheets
- Mixer (I use my Kitchen Aid stand mixer, but any mixer will do)*
Procedure:
1. Heat oven to 375 degrees Fahrenheit.
2. Melt the butter in a saucepan over low heat.
3. Sift together the flour, salt, and baking soda and set aside.
4. Pour the melted butter in your mixing bowl.
5. Add the sugar and brown sugar and cream the butter and sugars on medium
speed.
6. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well
combined.
7. Slowly incorporate the flour mixture until well combined. Dough will become stiff
at this point.
8. Carefully stir in the chocolate chips either by hand or on the lowest setting of
your mixer.
9. Chill the dough, then scoop onto parchment-lined baking sheets (I usually fit 6
cookies/sheet)
10. Bake for 5 minutes and rotate the baking sheet for even browning.
11. After rotating, continue baking for an additional 7-10 minutes or until golden
brown (I like to keep an eye on them during the last few minutes because every
oven is different)
12. Eat right away (be careful of the hot melted chocolate!) or store in an air tight
container. Be sure to have lots of milk on hand.
*Note: I have made these without a mixer (read: elbow grease) and they turned out fine. Whatever you end up using, just be sure to mix until everything is incorporated, but stop after that. Over mixing will result in “hockey puck” cookies.
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