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You are here: Home / chocolate chip cookies / Bill Yosses’ Best Chocolate Chip Cookies

Bill Yosses’ Best Chocolate Chip Cookies

April 10, 2008 By Laura 5 Comments

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I think I have returned to the land of the living. Of course I am so behind on absolutely everything, that it still may be a few days before you see regular posts here from me. But I did promise you a spectacular chocolate chip cookie recipe.

We were just discussing the other day how cookies made with natural peanut butter seemed to not spread as much. Well you would think it would have occurred to me to try chocolate chip cookies with a very small amount of nut butter, but alas it took this wonderful recipe to put the idea in my head. Out of the 6 taste testers of this recipe, only one could detect the peanut butter (although granted 2 of them were toddlers). And she said it was faint. Next time I am at the store I am going to pick up some other nut butters/pastes to try it with.

If, like me, you have been searching for a chocolate chip recipe that stays thick and chewy, no sinking or spreading, and is still good to eat 2 days later (that is as long as they made it), then look no further. These cookies were divine.

Bill Yosses’ Best Chocolate Chip Cookies

Adapted from The New York Times Dessert Cookbook

Ingredients

4 oz (1 stick) unsalted butter, room temp

¾ cup granulated sugar

¾ cup light brown sugar

¼ cup unsweetened hazelnut paste or peanut butter (all natural, no oil added)

2 large eggs

2 vanilla beans, seeds scraped out

2 1/3 cups AP flour

1 t baking soda

1 t salt

12 oz chocolate chips or chopped chocolate of choice

Cream the butter and sugars in the large bowl of a free standing mixer. Add the nut butter/paste, beating until smooth (I used al natural peanut butter). Beat in the eggs and the vanilla beans, scraping the bowl as needed.

In another bowl, sift together the flour, baking soda and salt. Gradually add the dry mixture to the wet, and combine at low speed until the dough comes together. Mix in the chocolate. Cover the dough with plastic wrap (or transfer to Tupperware) and chill for at least 30 minutes.

Preheat the oven to 375 F.Line baking sheet with parchment paper.Using a tablespoon ice cream scoop, drop heaping tablespoons of the dough onto the cookie sheet—I got 12 exactly onto my cookie sheet.

Bake until lightly browned, 9-13 minutes. Cool the cookie sheets on a cooling rack before removing the cookies.

Unlike many chocolate chip cookie recipes I have tried, these were still quite good 48 hours later.

Filed Under: chocolate chip cookies, cookies

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Comments

  1. Christine and Jason says

    April 10, 2008 at 3:20 pm

    What unit is the hazelnut paste in?

    Reply
  2. Laura says

    April 10, 2008 at 3:30 pm

    Lord, I have done that twice now. Can you tell I am on too many drugs? 🙂 1/4 cup and it has been fixed. Thanks for pointing it out. 🙂

    Reply
  3. RecipeGirl says

    April 10, 2008 at 5:57 pm

    Don’t know if I’ve ever seen hazelnut paste… Whole Foods, I’m sure carries something like that. Sounds interesting enough to try! These look great!

    Reply
  4. Laura says

    April 10, 2008 at 6:35 pm

    recipegirl: I wonder if it is in baking rather than with the nut butters as I don’t think I have ever seen it either. I have seen cashew and almond for sure; I would think you could experiment with any of them. Let me know how they turn out if you try something other than peanut!

    Reply
  5. Sara says

    April 11, 2008 at 12:02 pm

    Hi Laura…
    John sent me the link to your awesome food blog! I don’t have a comment about the cookies (although they look and sound fabulous)… but I was wondering if you knew of a good recipe for Tres Leches?

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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