Chocolate Chip Cookies with a Twist

PChocolate Chip Cookie (5)

Chocolate Chip Cookies with a Twist

Don’t you just love hot, moist and gooey chocolate chip cookies?  Well, we found a ‘secret’ way to make the absolute best-tasting chocolate chip cookies we have ever eaten.  The secret?  Caramelize the butter first!  It gives the cookie a nutty and caramel-like flavor and keeps the gooey-ness locked in even after the cookie is completely cooled.  These would be awesome served hot and smothered with homemade soft vanilla ice cream and sprinkled with cinnamon.  Yum!!!  These are simple to make and fun for the whole family.  Share with your friends and they will be clamoring for ‘your’ recipe.  Enjoy!!!

Words of advice:  Don’t use a nonstick skillet to brown the butter because the dark color of the nonstick coating makes it difficult to tell when your butter is browned. Also, avoid using any kind of hard or lumpy brown sugar. It will make your cookie very dry.  Instead, we only use fresh, moist brown sugar. This recipe will work with light brown sugar, but we recommend using dark because it adds additional flavor to the cookies.


Even this guy thinks these babies have a terrific twist!  Next blog, we’ll tell you how we made these furry blue guys!

Ciao for now!

V & K

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Battinburg Cakes Chocolate Chip Cookies with a Twist

Yield:  16 Huge (32-36 regular-sized) Cookies


  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 14 tbsp (1 3/4 sticks) unsalted butter
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 large whole egg
  • 1 large egg yolk
  • 1/1/4 cups semisweet chocolate chips or chunks
  • 3/4 cup chopped pecans (optional)


1. Heat the oven to 375 degrees. Line two large baking sheets with parchment paper or a baking sheet (like Silpat).

2. Whisk the flour and baking soda together in a medium bowl. Set aside.

3.  Heat 10 tablespoons of butter in a 10- to 12-inch skillet over medium-high heat until melted (about 2 minutes). Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty smell (about 1 to 3 minutes). Transfer the browned butter to a large heatproof bowl. Add the remaining 4 tbsp butter and stir until completely melted.

4. Add the sugars, salt, and vanilla to the melted butter; whisk until fully incorporated. Add the whole egg and egg yolk; whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes.  Whisk again for 30 seconds.

Repeat the process of resting and whisking two more times until the mixture is thick, smooth, and shiny. Using a rubber spatula, stir in the flour mixture until just combined (about 1 minute). Stir in the chocolate chips and nuts (if using), giving the dough a final stir to ensure that no flour pockets remain.

5. Divide the dough into 16 balls, each about 3 tbsp. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.

6. Bake one sheet at a time, rotating the sheet halfway through the baking time, until the cookies are golden brown and still puffy, and the edges have begun to set but the centers are still soft (about 10-14 minutes). Transfer the baking sheet to a wire rack  and cool on the baking sheet until cookies reach room temperature.





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