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.

THESE. ARE. SOOOOOO. GOOD.

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!

Ingredients

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.

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

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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).

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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.

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6. Enjoy. You deserve these beauts 🙂

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See more cooks illustrated recipes here and here.

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