Chocolate Chip Cookies with a Twist
Think “cookie,” and chances are the chocolate chip variety comes to mind. It’s easy to bake—a nation was raised on Nestlé Toll House—and most everyone enjoys it.
Our go-to is a slightly modified Cook’s Illustrated recipe. Here, the flavors are deeper than your average cookie, thanks to the borderline caramelized butter. Find the steps below alongside some further alterations.
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The Base Recipe
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- 14 tbsp unsalted butter
- ½ cup granulated sugar
- ¾ cups packed dark brown sugar
- 1 tsp salt
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- A good handful of chocolate chips
Adjust oven rack to middle position and heat to 375 degrees. You can either use 2 baking sheets with parchment paper or bake in 2 batches.
Whisk flour and baking soda in a medium bowl. Set aside.
Heat 10 tablespoons of butter in a skillet until it’s dark brown and fully caramelized. Swirl frequently.
Move melted butter into a large bowl and mix in the remaining 4 tablespoons of butter.
Whisk in sugars, salt, and vanilla with butter. Add egg and egg yolk until you get a smooth mixture. Let sit for 3 minutes and repeat the step. Repeat the process 2 more times.
Gradually stir in flour mixture until combined. Then stir in chocolate chips, making sure no flour pockets remain.
Divide dough into 16 portions and roll each into a ball. Bake until the edges are brown and the center is still soft. About 10-14 minutes.
Let cookies cool on a wire rack before serving.
The Variations
The first one is simple: Add a tablespoon of cardamon to the sugar mix. It might not seem like a big deal, but it gives cookies a spicier palate. Cardamon is an acquired taste, so know your audience before using it.
The second one isn’t much harder, but it does require the proper ingredients. A good handful of crushed salty potato chips gives the cookies a crunchier texture. I would drop the teaspoon of salt from the recipe to avoid making the cookie too salty. Note that they will be a bit drier, too. Importantly, you need a hearty type of potato chips to stand up to the bake: Tim’s Cascade is a good pick.