I think one of the best things anyone can do is give back. Whether it is with your time, your money, your thanks, your brain-power or whatever it is you have to give, I think it’s really important. It can be so easy to spend so much time just thinking about what you can get out of life, rather than thinking about what it is that you can give back.
PCL, the company that I work for, has a put a team in Bust a Move since the event’s inception a couple of years ago. This year I have joined the team and will be bustin’ my a$$, exercising, for 6 hours, to raise funds for Breast Health in Alberta. I am proud to say that, as they have in previous years, PCL is leading the pack with total fundraising dollars.
I’ve been so fortunate to have all sorts of wonderful friends and family support me with this fundraiser, and I really wanted to do a little something to say thank you. So, if you know me at all, it should be no surprise that I decided to bake cookies.
And I didn’t want these to be just any cookies. As much as I love some of my favourite standby cookie recipes, like my Oatmeal Chocolate Chip Cookies or Ginger Snaps, I wanted these to be special. So, I went to one of my favourite websites, Serious Eats and was immediately taken with their “Best Ever Chocolate Chip Cookies.”
These cookies are glorious. The brown butter adds a wonderful nutty, rich taste. The dark chocolate chunk provide large pockets of bittersweet deliciousness. And then the sprinkle of sea salt on top just works to bring all of those sweet elements together. You can read here, for more on the science behind why these cookies are just so darn good.
Now, like many good things in life, these cookies take a lot of work. They aren’t “dump all of the ingredients in one bowl and off you go” type cookies. But, I think, the extra effort is absolutely worth while. So, if you want to make the best Chocolate Chips Cookies you have ever tasted, then you need to try this recipe. And what kind of person doesn’t want to try the BEST chocolate chip cookies?!
… but! Before I get to the cookie recipe, I have to share the link to the site where you can make a donation, just in case anyone is feeling extra generous and wants to make a donation for this great cause! It will be greatly appreciated! 🙂
Click here to donate!
The Best Chocolate Chip Cookies
Recipe Courtesy of Serious Eats
– 8 ounces (2 sticks) unsalted butter
– 1 ice-cube
– 2 cups all-purpose flour
– 3/4 tsp baking soda
– 1 teaspoon table salt
– 3/4 cup white sugar
– 2 large eggs
– 2 tsp vanilla extract
– 3/4 cup dark brown sugar
– 3 ounces semi sweet chocolate, rough cut into chunks
– coarse sea salt for sprinkling
Melt butter in a medium saucepan over medium high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice-cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.
Meanwhile, whisk together flour, baking soda, and salt in a large bowl.
Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high-speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
When brown butter has cooled (it should be just starting to turn opaque again and firm around the edges), Add brown sugar and cooled brown butter to egg mixture in stand mixer (using paddle attachment). Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low-speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.
When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a non-stick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top and bottom half way through baking.
Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
Repeat with remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
It was difficult to keep myself away from these cookies (and the tasty cookie dough) and as I fairly certain that these cookies are, unfortunately, not low-fat by any means, it’s a darn good thing I have a 6 hour workout coming up this weekend!
Happy St. Patty’s Day and Monday, Everybody!