I have a ton of chocolate chip cookie recipes in my “rotation.” Each one is a little different,which is good for me, because I never like making the same things over and over. The unique ingredient is active yeast. One more thing, the cookies are large, so this recipe makes only 15. You can double the recipe to make more, or you can make the cookies smaller. If you make them smaller, adjust your cooking time to 6 to 8 minutes.
Ingredients – 1/2 cup butter, 1/4 cup butter (cubed, then slightly softened ), 2 1/4 cups flour, 3/4 tsp baking soda, 1 tsp active dry yeast, 3/4 cup brown sugar, 1/2 cup sugar, 1 egg, 2 tsp vanilla, 1 cup chocolate chips.
Brown 1/2 cup of the butter – this takes about 5 to 8 minutes. Stir occasionally. Once you see it turn a little brown, remove it from the heat and put it in a bowl. It should look like this.
In another bowl, combine flour, baking soda and yeast, and cut in the 1/4 cup cubed butter. I used my pastry cutter.
You can use a fork if you want. I liked to have the butter softened because it is easier to work with.
In another bowl, combine browned butter, sugar and brown sugar.
Add eggs and vanilla
Fold in dry ingredients, then mix in chips.
Grab your ice cream.scoop, cookie scoop, coffee scoops or spoon
Scoop out 3 -4 tbs of dough and roll into balls. I like puffy cookies, so I left kine in ball form. If you want them flatter, gently press them down.. they don’t spread much. Chill dough a few hours or overnight.
Preheat oven to 375. Place on baking sheet lined with non stick baking liners. Bake 9 to 12 minutes. Once completely cooled, store in covered container.