Better Than Wolf's Chocolate Chip Cookies
Submitted by tracylee
Chocolate chip cookies built on an all-brown-sugar base for deeper caramel notes, loaded with chocolate chips and chopped nuts. Chilled dough bakes into a thick, chewy bakery-style cookie.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
90 minThe all-brown-sugar move is what sets this version apart from the standard chocolate chip cookie recipe on the back of the chip bag. Skipping the white sugar entirely shifts these cookies into deeper caramel-toffee territory, with a chewier texture and a richer molasses-tinged finish. White sugar makes cookies crisp; brown sugar makes them chewy. This recipe goes all-in on chew.
A full hour of chilling the dough is a must. It firms the butter, slows the spread in the oven, and gives you a thicker cookie with that bakery-style craggy top instead of a flat, greasy disc. Skip this and you’ll get pancakes.
Creaming the butter and brown sugar for a full 3 to 5 minutes is where the texture starts. Aerating that long pulls in air that gives the finished cookie its lift and tender crumb. Cut it short and the cookies turn dense.
A full pound of chocolate chips and a cup of nuts means every bite hits chocolate and crunch. Use a mix of chip sizes if you can, or chop a chocolate bar for irregular pools.
Pro Tips
- Pull the cookies when the edges are golden but the centers still look underdone. They firm up as they cool. Overbaking turns them rock-hard.
- Use walnuts or pecans, toasted first for deeper flavor. Skip toasting and the nuts taste flat.
- For taller, even thicker cookies, scoop the dough into balls and chill those instead of the bulk dough.
- Sprinkle a pinch of flaky sea salt on each warm cookie right out of the oven. Hits the chocolate just right.
Variations
- Swap half the chocolate chips for chunks of chopped dark chocolate for irregular melty pockets.
- Add 1 teaspoon of espresso powder to the dough to amplify the chocolate flavor.
- Use half white chocolate chips and half macadamia nuts for a sweeter, tropical-leaning cookie.
Ingredients
Directions
In medium bowl, combine flour, baking soda and salt.
Mix and set aside.
In large bowl, using electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes.
Add eggs 1 at time, beating well after each addition.
Add vanilla extract.
With mixer speed on low, slowly add flour mixture just until blended.
Add chocolate chips and nuts and mix until blended.
Chill cookie mixture until stiff, about 1 hour.
Drop dough by rounded teaspoons onto ungreased baking sheet, spacing them about 2 inches apart.
Bake cookies at 350℉ (180℃) until golden brown, 12 to 15 minutes.
When done, immediately transfer cookies from baking sheet to rack.
When cool, cookies may be stored in airtight container.
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