Photo credit: www.eater.com
The inaugural recipe in Paola Velez’s cookbook, Bodega Bakes, showcases the creation of soft and chewy cookies that live up to their name with impressive thickness. These delightful cookies combine three types of chips—milk chocolate, semisweet chocolate, and butterscotch—with a rich, nutty flavor brought out by browned butter. Velez notes that this recipe brilliantly merges the desirable elements of both crispy and gooey cookies, creating a sumptuous treat perfect for gatherings, as each cookie has a substantial, cake-like heft.
OG Chocolate Chip Thick’ems Recipe
Excerpted from Bodega Bakes by Paola Velez.
Yield: 8 extra-thick cookies.
Ingredients:
For the browned butter:
2 cups (4 sticks/450 grams) unsalted butter.
For the cookies:
1 cup (225 grams) browned butter at room temperature
1 cup plus 2 tablespoons (235 grams) lightly packed light brown sugar
¾ cup (150 grams) granulated sugar
2 large eggs
2¼ teaspoons vanilla bean paste or vanilla extract
3¼ cups (450 grams) all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
6 ounces (170 grams) dark chocolate, chopped, or 1 cup (170 grams) semisweet chocolate chips
3 ounces (85 grams) milk chocolate, chopped, or ½ cup (85 grams) milk chocolate chips
¼ cup (40 grams) butterscotch chips.
Instructions:
For the browned butter:
Step 1: In a medium saucepan over medium heat, melt the butter. Once it begins to foam, whisk it frequently while closely monitoring to prevent burning. Continue cooking until the butter takes on a brown hue and exudes a nutty aroma, about 10 minutes. Carefully transfer the browned butter to a nonreactive bowl to halt the cooking process. Let it cool to room temperature before using; it can be stored in an airtight container in the refrigerator for up to a week or frozen for three months.
For the cookies:
Step 1: Prepare one large or two smaller baking sheets by lining them with parchment paper.
Step 2: In a stand mixer equipped with a paddle attachment, combine the browned butter, brown sugar, and granulated sugar. Beat on medium-low speed until the mixture becomes lighter in color and fluffy, approximately 4 to 5 minutes. Add the eggs one by one, continuing to mix until each is fully incorporated. Scrape down the sides of the bowl as necessary. Finally, add the vanilla and mix until combined.
Step 3: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture while pulsing the mixer to avoid flour clouding. Once the dry ingredients are mostly blended, stop the mixer and incorporate the dark chocolate, milk chocolate, and butterscotch chips. Mix on low speed until everything is well combined.
Step 4: Using a 6-ounce cookie scoop or a ¾ cup measuring cup, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten the tops of the dough balls with your fingers to facilitate spreading during baking. Cover with plastic wrap and refrigerate overnight.
Step 5: The following day, preheat your oven to 350 degrees Fahrenheit. Bake the cookies for 15 to 18 minutes, until they have a crispy, golden brown exterior, while remaining gooey within. Allow them to rest on the baking sheet for a few minutes before transferring to a wire rack. Although best enjoyed warm, these cookies are delicious even at room temperature.
Dina Ávila is a photographer based in Portland, Oregon.
Recipe tested by Ivy Manning.
Excerpted from Bodega Bakes by Paola Velez (Union Square & Co.).
Source
www.eater.com