Thee Best Chocolate Chip Cookies

 

Close your eyes and imagine that you are sitting in your mom’s kitchen waiting for a fresh batch of cookies to come out of the oven. Is there anything in this world that smells more delicious? While the ingredients are mostly the same in every chocolate chip cookie recipe, we believe Amanda Frederickson has found the best way to make the PERFECT batch. Friends, get your bake on! Use #NortherlyCollective to share your fresh baked goodness!

Elizabeth’s mom, Susie, has been cranking these cookies out for the last few weeks - first for our pop-up truck at WinMan Trails, then for anyone that stops by the family cabin (seriously, we are up to our ears in cookies - but is that ever a bad thing?).

Two special, but easy, techniques make these cookies a cut above the rest. First, use only the egg yolks instead of adding the entire egg. The yolk gives a little bit of a crisp to the outside of the cookie and soft + chewy on the inside. Second, refrigerate for at least 24 hours after mixing so the moisture can soak all of the way through the dough, making each cookie consistently yummy. Susie has tweaked the recipe slightly to account for the humidity in our Wisconsin cabin.

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Bonus: you can freeze the dough into individual scoops and bake fresh whenever you need them. Having guests over for dinner? Have a neighbor who needs extra love? Grab a few cookies out of the freezer, bake, and scoop a little vanilla ice cream on top for a quick, delicious treat.

 

Recipe

By Amanda Frederickson
If you are interested in Susie’s Wisconsin method, add up to an additional ¼ cup of flour and ¼ tsp. baking soda, making it a total of 2 cups flour and ¾ tsp. baking soda.

Ingredients:
2 sticks (8 oz) unsalted butter at room temperature
1 1/4 cups brown sugar, packed
4 egg yolks
1 Tbs. vanilla
1 3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
8 oz. chocolate chips or chunks
flaky sea salt

Method:
Want a step by step video for making these? Amanda has that covered too. Click here to watch.
In a bowl of a stand mixer, beat together the butter and brown sugar until creamy. Add the egg yolks and vanilla and beat to combine.
In a medium sized bowl whisk together the flour, baking soda, and salt.
Carefully add the dry flour mixture into the butter and sugar mixture. Beat on low until just combined. Fold in the chocolate chips/chunks. Cover with plastic wrap and refrigerate cookie dough for at least 24 hours or up to 72 hours.

Pre-heat an oven to 350°F. Line two baking sheets with parchment paper.
Using an ice cream scoop or two spoons, divide cookie dough among the prepared baking sheets, spacing at least 2 inches apart.
Bake cookies for about 13 - 15 minutes or until golden on top.
Let cool slightly before serving.
Makes about 18 - 20 cookies (depending on the size)