I'm always up for trying different chocolate chip cookie recipes, even though I have my favorite go-to chocolate chip cookie recipe that I almost always use. My adapted version of the New York Times/Jacques Torres chocolate chip cookie is always a favorite of everyone who tastes it. I’m never against trying out another recipe, which is what I felt like doing recently and was specifically looking for a recipe that used egg yolks as I had a few to use up. Something made me think of this Lee Napoli Chocolate Chip Cookie recipe that I’ve seen a number of places, most notably on Anna’s blog, Cookie Madness. Anna made these a couple years ago and I swear not long after that I made them as well, but I cannot find anywhere that documents I actually did. So I decided it was time. Who is Lee Napoli? She is a Boston pastry chef who knows a thing or two about chocolate and pastry. A few years ago, she opened her own shop, Chocolee Chocolates in Boston.
While making this recipe, it made me think of other similar recipes that have melted butter, like this very popular Allrecipes cookie, Best, Big, Fat, Chewy Chocolate Chip Cookie, which is the recipe my mom uses to sell cookies at their local farmer’s market. She makes them BIG and sells two in a package for, I think, $1.25! People love them. Another popular, well loved chocolate chip cookie that uses melted butter is the Cook's Illustrated version. One more that I can think of is Alton Brown's Chewy Chocolate Chip Cookie. I agree that they were all good cookies, but for some reason, those were never my favorite. I thought I just didn’t like chocolate chip cookies made with melted butter.
Until I finally tried Lee’s. I REALLY like this cookie. I’m not sure what the difference is, well, except that after checking each of them, none have the same amounts of butter, sugar or flour, which leads me to believe that really does make a difference. (Okay, I did already know that.) ;)
Want a chocolate chip cookie warm from the oven?
Aw, have two, you’ll find it hard to stop at just one.
One thing Chef Lee mentions is to always underbake cookies slightly so when they cool they’ll remain chewy. I agree with her, but still added a few minutes baking time to mine and they were still plenty underbaked. If I’d have gone with her baking time, I would have had raw cookies. I’m sure that is just the difference in ovens. After making a couple baking sheets of cookies, I put the rest of the dough into cookie dough balls and froze them to bake at another time.
I’ve heard before that certain chocolate chip cookies, especially the ones with melted butter, have a caramel taste to them. I’ve never really felt that way with other recipes I’ve tried, but this one I can definitely tell there is a nice caramel, brown sugar undertone. The star of a chocolate chip cookie to me is always the chocolate. My favorite are the Ghirardelli 60% Cacao Chocolate Chips. LOVE them! You can find them at just about every grocery store in the baking aisle.
Lee Napoli’s Chocolate Chip Cookies, adapted by Katrina, Baking and Boys!
1 cup unsalted butter
1 cup light brown sugar (220 grams)
1/2 cup dark brown sugar (110 grams)
3/4 cup granulated sugar (150 grams)
2 large eggs
2 large egg yolks
3 1/4 cups all purpose flour (390 grams)
3/4 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon vanilla extract
3 cups good quality chocolate chips
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a small saucepan over medium heat, melt the butter. Pour the butter in to the bowl of an electric mixer and let cool, 10 minutes or so. Combine the flour, salt and baking soda in a medium sized bowl and whisk together. Set aside. When it is just lukewarm, add the sugars. and beat well. Beat in the eggs, yolks and vanilla extract. Add the dry ingredients and beat just until combined. Stir in the chocolate chips.
Drop by tablespoonfuls onto baking sheets and bake 7-10 minutes. I baked mine 9 and 10 minutes. (This recipe is easily halved, I got at least 4 dozen cookies from the full recipe.)