Would you ever think of putting yeast in a cookie.......................I wouldn't have thought that if you did you would have the best softest most chocolat, yummiest cookies ever! I found this recipe on one of our favorite baking bloggers Sugarplum
So if your in the mood for the BEST EVER chocolate chip cookie, try this out!
Best Chocolate Chip Cookies Ever
Ingredients:
1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (60%)
3/4 cup coarsely chopped walnuts, toasted
Directions:
Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.
In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.
In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)
Preheat oven to 375 degrees F. Generously butter a cookie sheet.
Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.
Makes 16 large cookies
Ingredients:
1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (60%)
3/4 cup coarsely chopped walnuts, toasted
Directions:
Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.
In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.
In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)
Preheat oven to 375 degrees F. Generously butter a cookie sheet.
Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.
Makes 16 large cookies
