I go through phases in baking, sometimes I cannot get my fill of banana bread other times its creme brûlée. But what never changes is the simplicity of a chocolate chip cookies, and then when its a warm chocolate chip cookie, well I just go all gooey ooey inside!!
Back in January I visited Disneyland for a blogging conference with ma homegirl Hayley @ The Domestic Rebel we of course visited Ghiradelli Square in California Adventure, and ordered warm chocolate chip cookies. The cookie was soooo good, normally when I am at GQ I get the cookie sunday but it was lovely to just enjoy the pure cookie.
Well, a few weeks ago I decided I wanted CC Cookies. And because I hate making the same thing twice, just like I hate wearing the same outfit twice, even though both of these things happen all the time, I decided to play with my perfect chocolate chip cookie recipe.
I combined my all time love of browned butter and pudding mix to create, what I call my favorite chocolate chip cookie. The cookies are thick, chewy, chock a block full of chocolate. And they actually remind me of the cookies at Ghiradehill square.
Since making these I have already made them another two times. Which is saying something for me. Like I said before I don’t like to make the same recipe twice. But I often do, when I looove it!
Whisk the flour, baking soda, salt and pudding mix together and set aside.
To brown the butter cook the first 10 tbsp butter over low to medium heat. Swirl it every so often. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.The process will take around 5 minutes.
Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
Add in the vanilla, granulated sugar and brown sugar. Mix until fully combined and continue to beat for 5 full minutes. Add egg and egg yolk mix for 3 minutes.
Mix in the flour mixture until fully combined. Fold in chocolate chips.
Either cover with plastic wrap and chill in bowl inside the fridge for 2 hours or roll out the balls and place on a flat sheet, cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350F and line a baking sheet with a silpt liner, if using. If you have already rolled dough then just place dough balls on sheet or roll out dough into 3 tbsp size balls. I use a cookie scoop to create uniform cookies. Bake for 10-12 minutes. Mine baked for 11 minutes exactly, you want the dough to be set but still shiny and not completely set, this creates a chewier soft cookie. Cook longer if you like a more crunchy cookie.