Better-Than-Getting-Into-Med-School Cookies with Dark Chocolate, Coffee Bean, and Toasted Walnuts

I do not use this word frequently or lightly, but this situation warrants such vocabulary: ZOMG.


Everything I want in a perfect cookie: crispy on the outer circumference and chewy on the interior. And….the recipe calls for browned butter, so you know it must be good.

Taking a first bite into these cookies might have put me in a greater state of euphoria than reading my first med school acceptance letter.

This recipe is once again from Cook’s illustrated. I put my own spin by adding some crushed coffee beans in it….and boy am I glad I did! The coffee taste definitely takes it over the edge!!!!!

Enough Talk. Now please go make some, STAT!


1¾ cups (8¾ ounces) unbleached all-purpose flour

½ teaspoon baking soda
14 tablespoons (1¾ sticks) unsalted butter
½ cup (3½ ounces) granulated sugar
¾ cup (5¼ ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1¼ cups semisweet chocolate chips or chunks (I used less while adding about 1/4 cup crushed coffee beans)
¾ cup chopped pecans or walnuts, toasted (optional)

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over med-high heat until melted (~2 min). Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma (~1-3 min. Your house should smell like caramel factory). Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.


3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated.


4. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining (~30 sec). Let stand for 3 minutes, then whish for 30 sec. Repeat process of resting+whisking twice until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined (~1min).


5. Stir in chocolate chips and nuts, giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft (~10-14 min), rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.


6. Enjoy. You deserve these beauts 🙂


See more cooks illustrated recipes here and here.


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