MR. B’s CHOCOLATE CHIP COOKIES

I love to bake and confess that I’ve tried more than a few recipes in my lifetime searching for that perfect chocolate chip cookie. Many recipes on the back of the chocolate chip bag turn out flat, crisp, and uninspiring. Cookies from this recipe on the other hand, hold their shape, with a craggy, crispy top and a soft-chewy center. And the best part, these are almost single-bowl cookies

Makes about 2 dozen 2-3 inch cookies

  • 2 ⅛ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 12 Tbsp unsalted butter, melted and cooled slightly
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla
  • 1 cup semi-sweet chocolate chips (½ bag)
  • 1 cup white chocolate chips (½ bag)

Mix dry ingredients in a bowl and set aside.

Mix sugars together.  Add melted butter and stir until blended. Add egg, yolk and vanilla. Add dry ingredients. Mix until almost combined; stir in chips (don’t over blend).

Refrigerate dough until firm.

Heat oven to 325 degrees.  

Form small ball of dough. Holding dough ball using fingertips, pull into equal halves. Rotate halves 90 degrees, and with jagged surfaces facing upwards, gently push together forming a single cookie.

Place on parchment paper-lined cookie sheets. Reverse cookie sheet positions halfway through baking and bake for 14-18 minutes (start checking around 12-13 minutes). Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy. Cool cookies on cookie sheets for 10 minutes, and transfer to a wire rack.

Serve or store in an airtight container.

Pairing

If you’re looking for a dessert pairing for a homemade chocolate chip cookie (or any chocolate for that matter), I highly recommend Woodford Reserve Double Oaked Bourbon.  Distilled and aged at Brown-Forman’s Woodford Reserve Distillery in Versailles, KY, it drips flavors of all things dessert – chocolate, vanilla, and caramel. The dark-amber spirit is made from 72% corn, 10% malted barley, 18% rye, and is bottled at 90.4 proof.  

On the nose, you’ll be greeted by sweetness and oakiness. On the palate, I catch vanilla, hints of chocolate, and even a whiff of marshmallow. The finish goes on and on. Paired with a crispy-crunchy chocolate chip cookie, the vanilla and chocolate comes front and present.

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