The Best Chocolate Chip Cookie Ever is crisp yet chewy... with caramel and vanilla undertones, dark rich chocolate chips, toasty walnuts, a hint of cinnamon, and dash of salt to balance the sweetness and it has taken many years to come up with the Best Chocolate Chip Cookies Ever... recipe. Here it is!
- 4 sticks (2 cups) unsalted butter
- 4 cups bread flour
- 2 teaspoons kosher salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 2 1/2 cups brown sugar
- 2 eggs
- 2 egg yolks
- 4 tablespoons milk
- 1 tablespoon vanilla extract
- 3 cups dark chocolate chips
- 1 1/2 cups toasted walnuts
DIRECTIONS makes about 4 dozen cookies
Heat the oven to 375* degrees.
Melt the butter over low heat in a medium sauce-pan that is light colored. ( Do not use a teflon pan because you will not see the butter turn brown.)
Meanwhile, sift together the flour, salt, cinnamon, and baking soda and set aside.
Heat the butter until it begins to brown then remove it from the burner and add it to the sugar and brown sugar in a large mixing bowl.
Mix by hand and let the sugars dissolve.
Add the milk and mix, then one egg at a time, and the vanilla and continue to mix.
Slowly add the flour mixture until combined.
Make sure the dough is not still warm. If it is, set the bowl in the fridge, or just wait a few minutes.
Stir in the chips and the nuts.
Scoop out the dough onto plastic wrap and form flat packages.
Place in the freezer for a few minutes to cool it quickly, or the fridge for an hour. You can freeze the dough for later.
Scoop onto parchment lined, or silpat lined baking sheets. Bake for 10- 12 minutes. Cool and store in air-tight bags or containers.
I like them frozen.
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