Last year Nate told me that he and his mom had made the best cookies he ever tasted, and ever since then I have been dying to try them. He had read about these cookies in a book his cousins had given him. It’s called “Heidi Heckelbeck and the Cookie Contest.” Though there was not actually a specific recipe in the book, Heidi’s father tells her that adding an extra egg yolk and browned butter to the recipe make his chocolate chip cookies the best cookies ever. They began by using a classic chocolate chip cookie recipe, but added an extra egg yolk and browned the butter, instead of creaming it as is usually done.
While the boys were visiting last month, Nate showed me how they were made. I have to say, he was right! The browned butter gives the cookies a nutty flavor that is really delicious.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, browned
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 egg yolk
- 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
- Preheat oven to 375F
- Put butter in a frying pan. Heat on medium until the butter has browned, while stirring frequently.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour, baking soda and salt. Stir in chocolate chips.
- Drop by rounded tablespoons or a small cookie scoop onto an ungreased cookie sheet. These cookies spread so make sure you leave enough space between each cookie.
- Bake at 375F for 8-11 minutes. They take 8 minutes in my oven. Do not over cook. They are done when the cookie is brown around the edges and the centers look slightly underdone. Let sit on the pan for a few minutes before removing them to a cooling rack.
Nate browning the butter,
and mixing the cookie batter.
Check out the cover Jim made for my KitchenAid. I went to the dollar store and bought a plastic bowl that had a lid that would fit on my mixer bowl. He cut a slit and a hole in the lid. I put it on when I add dry ingredients to my mixer bowl to keep the dry ingredients from flying all over the kitchen. It works great and I think everyone should have one!!
We put them a little too close on the first pan. We learned our lesson and the remaining batches were fine.
Jack and Nate both approved and loved the cookies. Great job Nate!!!
Nate helped me get ready to shoot the photos for the blog post by ironing, arranging, and…
taking a bite out of the displayed cookie!!
We hope you will have as much fun making them as we did. Let me know how you like them.
I am reading that book right now with my 10 year old!!! I’m looking forward to trying this recipe. I will point out that if you want to make this truer to the book that Dad also said he uses both milk and semi-sweet chocolate.
Thanks for the info! I didn’t read the book (it was all Nate’s idea, LOL) but I think a combination of both types of chips would make them even better. Thanks! I’ll update the recipe soon!!
No problem. I’m happy to help. My daughter and I plan to make the cookies this weekend.