Richard Espy

Chocolate Chip Cookies

My family has a good pedigree for chocolate chip cookies. My daughter's version has won multiple medals at the LA County Fair!

Prep Time: 20 minutes + overnight chilling

Cook Time: 14 minutes per batch

Servings: Makes approximately 24 cookies

Ingredients

  • 1 cup (226g) unsalted brown butter
  • 1 1/2 cups (300g) light brown sugar, packed
  • 1/2 cup (100g) toasted granulated sugar
  • 1 large egg, plus 1 egg yolk (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) maple syrup
  • 3 1/4 cups (415g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chunks
  • 1 cup chopped pecans

Instructions

  1. Toast Sugar: Spread granulated sugar on a baking sheet and toast it at 350°F (180°C) for about 10 minutes until it starts to caramelize lightly. Set aside to cool.
  2. Brown the Butter: In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until it turns a golden brown and develops a nutty aroma. Set aside to cool slightly.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, toasted sugar, and light brown sugar. Stir until well mixed. Add the egg and egg yolk one at a time, stirring until combined. Stir in the vanilla extract and maple syrup.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
  5. Add Mix-ins: Stir in the chocolate chunks and chopped pecans until evenly distributed throughout the dough.
  6. Chill Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough overnight for best results.
  7. Preheat Oven: When ready to bake, preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper.
  8. Form Cookies: Scoop cookie dough into balls and place them on the prepared cookie sheet, spacing them at least 2 inches apart.
  9. Bake: Bake for about 14 minutes, or until the edges are golden brown but the center still looks slightly underdone.
  10. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  11. Tip: Keep unbaked cookie dough in the fridge while waiting to bake the next batch. Do not place dough on a hot cookie sheet.
Back to Cooking