Better than Starbucks Chocolate Chip Cookies
Time has been continuing its never end push forward. The baby is getting bigger and almost ready to make its appearance. This means the cravings The Witch is having have not gone away. Lately one of the biggest cravings are the chocolate chip cookies from Starbucks. It’s weird because she said she doesn’t even like them that much. Well if you don’t like them that much let me see if I can make you happy and make them even better.
Side note I like them. While I was eating one I was mentally taking notes. They’re far larger (probably so they can sell them as a snack). It seems like they’re more vanilla than in a normal cookie. Looking back part of me thinks there could be a bit of hazelnut too, but I’m not sure. Visually you can see there are two different types of chocolate. One is chunked up and the other is chips. Based on color alone it’s probably semi sweet and milk chocolate. The more milk and other components added to chocolate the lighter in color it will get. Now I feel like I have a starting point.
I like chocolate chip cookies. They’re pretty easy to make and a great starting point for anyone in their baking career. Most of the recipes on the back of chocolate chips are tried and true and easy to get right. First things first I know these cookies have to be large. It should be safe to assume double any of the other cookies I’ve done so far. Larger means a bit more time in the oven to ensure they’re done. Not too long, because they’ll continue to bake as they rest on the pan. Knowing there are two types of chocolate I want the sweetness from a milk chocolate, but I really think a smooth bitter 70% dark will really bring out some added benefits. I know I can taste extra vanilla so we’re doubling that too. In hindsight, personally, it may not have been enough. It may really need a Tablespoon of vanilla. That’s 3 teaspoons and 3x the normal amount so I’m settling for 2 teaspoons. I like the added moisture and flavor from having more dark brown sugar than granulated so we’re going 2:1 on that. No change in eggs from normal (though it’d be interesting to add another yolk and see how that goes). Flaked sea-salt on the top of these isn’t necessary as the 70% dark chocolate will give the illusion and richness you’re looking for.
These cookies are fantastic. They’re a meal in themselves. Crisp on light golden brown on the edges, with a wonderfully chewy center. It doesn’t get better than that. Personally, and I am biased, these are better than the ones from Starbucks. The Witch loved them and that was the point. Rich vanilla flavor with sweet and bitter notes from the chocolate. Enough cookie to tame anyone’s craving.
Ingredients
1 cup unsalted butter (room temp)
1 cup dark brown sugar packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 3.2 - 3.6 oz 70% dark chocolate bar
1 1/2 cup milk chocolate chips
Instructions
Preheat the oven to 375
Add the butter and sugars to your mixer’s bowl. With the paddle attachment cream the butters and sugar 2-3 minutes. Remember to stop and scrape the bowl
Add the vanilla 2 eggs and mix to combine
In a separate bowl combine the flour, salt, and baking soda
Chop the chocolate bar into chunks
In 2-3 separate batches add the dry ingredients to the wet ingredients. Again, ensure you scrape the bowl and beater for best results. Do not over mix. Just until combined
Add the milk chocolate chips and chopped dark chocolate. Mix until just combined. Too much mixing will make for tough cookies
Scoop the dough using an ice cream scoop or 1/4 cup scoop
Place on a parchment lined pan and bake for 15 minutes
Cool on pan for 3 minutes and then move to a cooling rack
