 Since I've started baking cakes, bread, and pastries, I've neglected some of the basics. No regrets here, but sometimes you just want a cookie. The classic Choc Chip is what my ancestors busted out when it was cookie time. It was always a favorite, but the addition of brown butter and a method which leaves you with a chewy middle and crisp edge provides nostalgia coupled with advanced-mode taste complexity. Plus, now that the weather is turning warm, you NEED a cookie that will do the heavy lifting of becoming an ice cream sandwich. These little heroes are the way to go. So, whether by themselves, dunked in a cup of milk/coffee, or surrounding a luscious slab of frozen dairy, the BBCCC might be my new favorite incarnation of this classic treat. [NOTE: The recipe has been adapted from the BA's Best series. I have to credit them for most of the hard work. You'll find I've made several updates to method, ingredients, and portioning.] Time: 1:30 min Makes: 18 cookies (can be doubled) 1½ cups (200 g) AP FLOUR 1¼ tsp SALT ¾ tsp BAKING SODA ¾ cup (1½ sticks; 169 g) BUTTER (divided) 1 cup (200 g) BROWN SUGAR ¼ cup (50 g) SUGAR 1 EGG 2 EGG YOLKS [I don't like separating eggs, but it makes a difference for the chewy factor.] 1 tsp VANILLA 6 oz. (170 g) semi-sweet CHOCOLATE CHIPS frozen 1 – Take an entire stick (117 g) of BUTTER and place over medium low heat in a saucepan. Stirring and scraping frequently, wait until butter foams and the butter turns a medium brown. Remove from heat and allow to cool for two minutes before adding the remaining half stick of BUTTER in chunks. Stir until mixture is completely melted. 2 – In a medium bowl, bring together FLOUR, BAKING SODA, and SALT. Mix well with a fork or whisk. 3 – In a large bowl, combine BROWN SUGAR, SUGAR, and the butter mixture. Stir until thoroughly combined. Mixture will still be a bit grainy. Add YOLKS, whole EGG, and VANILLA and stir to combine.  4 – Fold in flour mixture just until nearly all traces of flour are gone. Add in the frozen CHOCOLATE CHIPS and fold the minimum number of times required to distribute the chips throughout the dough.
5 – Chill in fridge for an hour. Several hours would be fine too. 6 – Preheat oven to 375F or 190C. Line two baking sheets with parchment. Scoop six 50g rounds onto a sheet. (it’s a big cookie.) Don’t do more, even with chilling they spread a bit. Bake for 10-12 minutes or until edges are beginning to crisp and the middles are just cooked. 7 – EAT! August Updates - I've altered the baking time, updated the chilling time in the fridge, and advised freezing the chocolate chips ahead of time. These have become favorites in a way I didn't expect. They vanish as quick as I can make them.
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