The “Cookie Monster’s” Cookies.
Welcome, cookie lovers! If you know The Cookie Monster, you know you’re in for a treat. Imagine the joy on his blue, fuzzy face when he takes a bite of these ultimate cookies. Yes, these are The Cookie Monster’s Cookies, and they’re about to become your new favorite!
Packed with gooey dough, chocolate and a hint of magic, these cookies are the best you’ll ever bake. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is foolproof and guaranteed to bring out your inner Cookie Monster. So, grab your apron, preheat that oven, and get ready to bake the most delicious, mouth-watering cookies ever.
Trust me, even The Cookie Monster would say, “Me want cookies!” after tasting these. Let’s dive into the recipe and make some cookie magic happen!
Before the Cookie Monster.
The beloved chocolate chip cookie has a delightful history that began in the late 1930s. Ruth Wakefield, a dietitian and food lecturer, co-owned the Toll House Inn in Whitman, Massachusetts. One day, while baking for her guests, she decided to add chopped pieces of a Nestlé semi-sweet chocolate bar to her cookie dough, expecting the chocolate to melt and blend into the dough. Instead, the chocolate pieces retained their shape, creating the first batch of chocolate chip cookies.
This happy accident quickly became a hit with her guests, and the recipe was published in a Boston newspaper, gaining widespread popularity. In 1939, Ruth Wakefield struck a deal with Nestlé, allowing them to print her recipe on their chocolate bar packaging in exchange for a lifetime supply of chocolate. This partnership helped cement the chocolate chip cookie’s place in American culinary history.
Today, the chocolate chip cookie remains a favorite treat worldwide, with countless variations and adaptations. From its humble beginnings at the Toll House Inn to becoming a global sensation, the chocolate chip cookie’s story is a testament to the power of a simple, delicious idea.
The Montreal Texan Tips.
Refrigerate the dough.
Refrigerating brown butter cookie dough is crucial because it allows the flavors to develop and intensify, resulting in richer, more complex cookies. The chilling process also solidifies the butter, which helps the dough maintain its shape during baking, leading to cookies with a chewy center and crisp edges. This simple step makes a big difference in the final product!
The bigger, the better.
Using a generous amount of dough per brown sugar cookie is important for several reasons. Texture—Larger dough portions create cookies with a perfect balance of crispy edges and chewy centers. The thicker dough allows for a more satisfying bite. Flavor—More dough means a richer, more intense flavor in each cookie. The brown sugar caramelizes beautifully, enhancing the cookie’s taste. Appearance—Bigger cookies look more appealing and bakery-style, making them more enticing to eat.
Have fun with it.
Once you master the dough principles, you can have a lot of fun with this recipe. You can make all sorts of variations, such as, using different chocolate brands and sizes, make a birthday cake version, incorporate other flavors, like Reese’s peanut butter cups or Snickers, for example. Really, your creativity is the only limit here!
Shopping list & nutritional values.
14 tbsp of unsalted butter
1 tsp of baking soda
2 cups of all-purpose flour
1-¾ of quality chocolate chips
1 cup of brown sugar
½ cup of white sugar
1 egg (full)
1 egg yoke
1 tbsp of vanilla extract (use quality)
1 tsp of table salt
Prep Time: 2.5 hours Cook Time: 8-10 mins per batch Makes: 18 cookies
What I used: Baking Pan, Baking Sheet, Cookie Rounding Tool
How to Make It.
Prep your dry ingredients: In one bowl, thoroughly combine the brown and white sugars. In another bowl, mix together the flour, salt, and baking soda. Finally, in a third bowl, combine the egg, egg yolk, and vanilla but do not stir. Set all three bowls aside for later use.
Brown the butter: Place a sauce pot over medium heat and melt the butter. Stir continuously as the butter melts, allowing it to transform into a light brown to deep yellowish-brown color. Once it reaches the desired shade, remove the pot from the heat.
Make the dough: Gradually pour the hot butter into the bowl with the sugars, stirring continuously. Once well combined, slowly add the egg, egg yolk, and vanilla, stirring quickly and consistently to prevent the eggs from cooking. Next, slowly incorporate the flour, baking soda, and salt mixture, stirring constantly to ensure the flour doesn’t stick to the bowl.
Cool the dough: Since the mixture is still hot, place it in the fridge for about 15 minutes to cool before adding the chocolate chips. Once cooled, mix in the chocolate chips. Then, return the cookie dough to the fridge and chill for about 2 hours.
Bake: Preheat your oven to 350 degrees on convection bake. Measure out about 55 grams of dough per cookie and form into balls. Prepare your baking pan with a sheet, placing about 6 cookies on it at a time. Bake each batch for approximately 8 to 10 minutes, keeping in mind that cooking times may vary. Repeat as needed for additional batches.
Cool before eating: When your cookie batch is ready, remove it from the oven. Take cookie rounding bowl/tool and gently swirl it around each cookie to give them all a similar shape. Carefully transfer the cookies to a cooling rack. Once they have cooled, package them as desired and enjoy!
I hope the decadence of these cookies make you smile, enjoy! 💙🍪
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Bon Appétit y’all!
—Montréal Texan
