Chocolate Chip Cookies (Crack cookies)

These cookies smell so good while baking you cannot resist eating several as soon as they are cool enough to touch.  They are the crack cocaine of the cookie world –you have been warned!

1 3/4 c all‐purpose flour
1/2 t baking soda
12 T unsalted butter (1 1/2 sticks)**
1/2 c granulated sugar
3/4 c packed dark brown sugar
1 t salt
2 t vanilla
1 egg
1 egg yolk
1 1/4 c chocolate chips
3/4 c chopped nuts (walnuts, hazelnuts), toasted (optional)


1.  Pre-heat oven to 375 degrees.

2.  Stir flour and baking soda together in medium bowl; set aside.

3.  Heat 10 tablespoons butter in 10‐inch skillet over medium‐high heat until melted, about 2 minutes.  Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty scent, 1 to 3 minutes.  Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.  Stir remaining butter into hot butter until completely melted.**

4.  Add sugars, salt, and vanilla to bowl with butter and beat until fully incorporated.  Add egg and yolk and beat until mixture is smooth with no sugar lumps remaining.  Let mixture stand 3 minutes, then beat for 30 seconds. Repeat process of resting and beating 2 more times until mixture is thick, smooth, and shiny.

5.  Stir in flour mixture until just combined.  Stir in chocolate chips and nuts.

6.  Divide dough into 16 portions.  Arrange 2 inches apart on prepared baking sheets, 8 cookies per sheet.

7.  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 to 14 minutes.


Update:  I made these again today, 3/26 and used hazelnuts, and sprinkled the tops with a few grains of coarse sea salt before baking.  Amazing.

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