Caramelized Ripple Chocolate Chip Cookies
makes 15 cookies
Ingredients:
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed dark brown sugar
- 1 tsp pure vanilla extract
- 1 large egg, at room temperature
- 1 cup (142g) all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 6 oz (170g) dark chocolate, coarsely chopped
Directions:
- In the bowl of a stand mixer fitted with the paddle/flat beater attachment, beat butter on medium speed until creamy.
- Add both sugars and vanilla and beat for 3 minutes on medium speed until pale and fluffy.
- Scrape down the sides of the bowl and beat in egg until evenly incorporated. The mixture should look a bit whipped at this point.
- In a separate bowl, whisk together flour, salt and baking soda to blend evenly.
- Add this to butter mixture all at once and mix on low until just combined.
- Add the chopped chocolate and mix on low for a just a few seconds to distribute them.
- Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Preheat your oven to 375°F (350 if using convection).
- Lightly grease two large baking trays with soft butter.
- Scoop 1.5 oz portions of dough onto prepared baking trays leaving at least 3 inches of space between them. Do not flatten - they will spread well enough on their own.
- Bake and start checking at 9 minutes, or until nicely browned around the edges - like the color of a copper penny. The center should be lightly golden and just started to puff up - that's how you know it won't be completely raw in the middle.
- Remove trays from oven and transfer to wire racks. Let cookies cool 2 minutes on trays before transferring individually to the racks to finish cooling.
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