Loaded Chocolate Chip Cookies
As the name tells you, these cookies are loaded with the goodness of chocolate chips and walnuts. Add the surprising flavor of caramelized sugar pieces and you have an unbeatable chocolate chip cookie recipe that everyone will love.
Prep: 40 minutes
Chill: 1 hour
Bake: 8-9 minutes
Bake at: 375°
Makes: 35 (3-inch) cookies
Pan: 2 baking sheets
Difficulty: intermediate
Ingredients:
6 tablespoons (76g) sugar (see "tips")
1 3/4 cups (210g) all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 sticks (3/4 cup) butter, room temperature
1/2 cup (107g) light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 1/2 teaspoons vanilla extract
1 cup walnuts, chopped
12-ounce bag (2 cups) semi-sweet chocolate chips
Parchment paper
Directions:
Bring ingredients to room temperature. Line a baking tray with parchment paper.
Caramelize 6 tablespoons sugar. In a 7"-8" non-stick skillet, melt sugar over medium-high heat. Constantly shake and tilt pan. Turn down heat to medium after sugar begins to melt, about 3 minutes. Cook until melted sugar is medium caramel color, about 2 minutes more. When only a very light film of sugar remains, stir into the caramel. Remove from heat and immediately pour onto the lined baking tray. Let cool for 10 minutes until caramel is hard. Break into chunks and then crush in food processor to 1/8"-1/4" pieces.
In a medium bowl, sift together flour, salt, and baking soda. In a large bowl, cream together butter and light brown sugar for 5 minutes. Add egg, egg yolk, and vanilla, and beat 3-5 minutes more. Add flour mixture in two parts and briefly beat at low speed until each part is half incorporated. Stir until well blended. Add caramel pieces, chopped walnuts, and chocolate chips and fold into dough. Cover bowl and chill for 1 1/2 hours.
Pre-heat the oven to 375°.
Scoop 2 tablespoons dough (#40 cookie scoop) and shape into 1/2" thick patties between your palms; patty will measure 2" across. Place patties 2" apart on a baking sheet lined with parchment paper. Bake 8-9 minutes at 375° until cookies are light brown around the edges. Let cool on pan for 5 minutes and then remove to a wire rack to cool.
Store in an airtight tin for 4 days. Cookies can be frozen for 1 month, layer cookies between sheets of wax paper.
Tips:
- When caramelizing sugar, watch carefully for scorching and immediately remove pan from heat.
- To simplify the recipe, do not caramelize sugar. Add the 6 tablespoons sugar with light brown sugar to butter and cream together.