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{Guest Post} The Cooking Actress: Ultra Thick Chocolate Chip Cookies

When I asked my friend Kayle from “The Cooking Actress” to do a guest post for me, little did I know she’d already know my biggest weakness – chocolate. I mean, you can’t go wrong with CHOCOLATE?! Not only is this girl a talented actress and incredible food blogger, she was also born and raised very close to where we live now. I’ve accordingly pestered her for a blogger date, but that may have to wait until her busy schedule (and family) makes it happen… Without further ado:

Hello! My name is Kayle, and I’m the blogger behind The Cooking Actress. In case the title didn’t give it away, I am an actress and I live in New York with my wonderful boyfriend/food eater, Michael. Although I currently live in NY, I’m actually originally from an area of Ohio that’s right by where Sofie lives! Isn’t that so funny? When she and I met through The Food Bloggers Network it was a fun little thing to share. Anyway, I am so excited to be posting here for Sofie! This blog is crazy amazing, isn’t it? She always has gorgeous photos, delicious recipes, and such an informative/sassy voice! When trying to decide what recipe I should share with you today, Sofie just told me to choose whatever I wanted-something that represented me. I have something to tell you all: I am a cookie monster. I love cookies. So much. ESPECIALLY chocolate chip cookies! I cannot get enough of them! I have so many different recipes stored for me to try, it’s a little insane. And, I had recently made these crazy good, super huge and thick, chocolate chip cookies! Perfect timing!

These cookies have a few things that make them unique: obviously, browned butter-which, in case you didn’t know, is amazing! It’s pretty much just cooking butter until it turns brown and it makes everything taste more complex, buttery, and a little nutty! They also have yeast in them-which I presume contributes to the thickness. And, in addition to the browned butter, you also have little bits of cold butter added to the dough-sort of like you do with biscuits or pie crust. This also adds to the texture and thickness. The only drawback with the whole “biscuit-factor”, is that when these are a couple days leftover, their texture really gets crumbly and not super cookie-like. They’re still good, though! Michael and I both loved these (I thought they were so so so good warm out of the oven!)-he really enjoys walnuts in cookies, so that helped ;) . All in all-they’re not my favorite recipe out of all the chocolate chip cookies I’ve made, but they are very good (and unique!) so they are definitely something I’ll make again someday. And I definitely think you should make them too! Definitely. :P

5.0 from 10 reviews

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Ultra Thick Chocolate Chip Cookies
Author: 
Recipe type: Dessert, Snack, Cookie
 

Ingredients
  • ½ cup butter (to brown) + ¼ cup chilled butter, cut into tiny pieces
  • 2 ¼ cup all-purpose flour
  • ¾ tsp. baking soda
  • 1 tsp. active dry yeast
  • ¾ tsp. Kosher/sea salt
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 ½ cups dark (or whatever kind you like) chocolate chips
  • ½ cup toasted walnuts, chopped

Instructions
  1. Preheat oven to 375 degrees F.
  2. To brown butter: in a small saucepan, melt ½ cup butter over medium heat. Once melted, whisk continuously. It will foam and, eventually, turn brown with little brown specks-this process should take about 5 minutes. Remove from heat immediately and set aside.
  3. Sift flour and baking soda into a medium bowl.
  4. Stir yeast, salt, and ¼ cup cold (cut up) butter into the flour and baking soda.
  5. In a large bowl (using a stand or any electric mixer), on medium speed, beat browned butter and the sugars until combined-about 1 minute.
  6. Beat in the egg and vanilla extract.
  7. On low mixer speed, gradually mix the dry ingredients into the wet.
  8. Stir in chocolate chips and toasted, chopped walnuts. (It will be very crumbly)
  9. Chill the dough in the refrigerator for 30 minutes.
  10. Butter cookie sheet(s).
  11. Drop ¼ cup mounds of dough onto the prepared baking sheet(s).
  12. Bake 10-13 minutes, or until golden brown.
  13. Allow to cool on the sheet for about 2 minutes before transferring to a cooling rack.
  14. Best served warm and wonderously out of the oven.
  15. Because that is how you get that ooey gooey middle, mmm.

Notes
Makes about 16 large cookies. Note: These are best fresh or can be kept for a day or two in a, covered, container. However, much longer than that and they become very crumbly and not nearly as delicious (that said, I totally still ate them for like…quite a few days). They do freeze very well, though!

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July 18th, 2012 | Tags: , , | Category: Baking, Food Photography, Guest Post, International Food, Recipe

28 comments to {Guest Post} The Cooking Actress: Ultra Thick Chocolate Chip Cookies