Vosges Chocolate
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The Ultimate Chocolate Chip Cookie Recipe


Vosges® Gourmet Chocolate Recipe - The Ultimate Chocolate Chip Cookie These large-enough-to-share chocolate chip cookies bake up crunchy on the outside but still gooey and chewy in the middle. Plenty of 62% cacao dark chocolate chunks satisfy all of your chocolate cravings.

Prep Time: 50 mins | Cook Time: 13 mins
Ingredients
  • Vosges®' Ultimate Chocolate Chip Cookie Mix {includes: Cookie Mix bag, Chocolate Chip bag and Sugar bag}
  • 2 heavy duty cookie sheets lined with parchment or Silpat ® baking mats. If your cookie sheets are thin and flimsy, double up your sheets for extra protection from heat.
  • 2 sticks (8 oz) unsalted butter
  • 1 egg (cold)
  • 1 egg yolk (cold)
  • 2 tbsp heavy cream or milk
  • 1 ½ pure vanilla extract
Katrina's Inspiration
"While some like their chocolate chip cookies crunchy and others like them chewy, I lie somewhere in between. My ideal cookie is large enough to share with a mounded top and thin, crisp edges. I like to hear the crunch of the cookie exterior against my teeth juxtaposed to the gooey chocolate and the moist interior. Achieving this perfect balance is a labor of love, science and art!"
Directions
  1. 1. Melt 2 sticks of butter in a heavy-bottom, medium saucepan over medium heat until it is about 110 ° F (about the temperature of a hot tub), stirring occasionally.
  2. 2. Pour the contents of the sugar bag into the bowl of an electric stand mixer fitted with a paddle attachment. If you don't have a stand mixer, an electric hand mixer or a wooden spoon will work too.
  3. 3. Add the melted butter and mix on low speed until it is a smooth paste, about 1 minute.
  4. 4. Add 1 egg and 1 egg yolk, 2 tbsp heavy cream or milk and 1 ½ tsp pure vanilla extract and mix on low speed until well combined, about 30 seconds.
  5. 5. Slowly incorporate the contents of the cookie mix bag and blend about 1 minute on medium-high speed to break up the chips.
  6. 6. Refrigerate the dough for about 30 minutes in the mixing bowl.
  7. 7. While the dough is chilling, preheat the oven to 375 ° F (190 ° C) and place an oven rack in the lowest position.
  8. 8. To make each cookie stack for, 1 tbsp portions of dough, one on top of another. Smoosh the stack down so it resembles a melting snowman (see illustration on box).
  9. 9. For mini cookies mound 1 tbsp portions of dough.
  10. 10. Place cookie sheets in the refrigerator again and chill for an additional 10 minutes.
  11. 11. Bake in the lowest rack of the oven for 13 minutes or until light brown at the edges and fully blonde colored in the center.
  12. 12. Halfway through baking, rotate the baking sheets 180 ° for even browning. Let the cookies rest for about 2 minutes and then transfer to a cooling rack.
  1. Cookies are best when eaten fresh! If you must store leftover cookies, use a ceramic cookie jar. Avoid sealed platic containers-they will make your cookies retain moisture and lose their exterior crunch.

Yields: about 12 large cookies (4-5" diameter) or 34 mini cookies (2" diameter)