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If you’re looking for the BEST slice and bake chocolate chip cookies, look no further.
Usually by this time of year, I bake ten different types of cookies. This year, I took a break and haven’t baked any. I’ll be making a few pies this week, but that’s it as far as my holiday baking goes.
Okay, so I have baked one cookie, and really just for fun. If you are still looking for a holiday cookie to add to your table, here you go. These slice and bake chocolate chip cookies are IT.
These are not your normal slice and bakes. They start with good European butter that is browned in a skillet. Then your normal cookie ingredients — flour, sugar, vanilla, eggs — are added. But there’s an extra ingredient that may not seem like much, but it makes a huge difference — dry milk powder. I’ll explain why in a second.
Once you mix these (you don’t need anything other than a mixing bowl and spatula) you will roll them up in parchment, but only after you coat them in raw sugar and chill (yes, you gotta chill!) And then — this is the key — you slice them, but instead of baking on a sheet pan, you’ll put your slices in a muffin tin. Yep.
This is where the magic happens. The cookies will come out tasting toasty and complex from the browned butter, but the muffin pan turns the bottoms crispy and caramelized with the help of the sugar you rolled the dough in. And thanks to the dry milk powder, the cookies are still slightly chewy, but with a slight crunch from the sugar.
A few things when making these. Good butter (I used Plugra) and chocolate (Guittard chocolate disks for me) make a difference. And while I usually HATE cookie recipes that call for chilling, it makes a difference here. First because your butter is melted rather than creamed. But also because chilling makes your cookies taste better and have a better texture. It’s especially important if you’re using butter with more fat. You can chill them for a few hours if you want, but a day or two is best.
Caramelized Chocolate Chip Cookies
Slice and bake chocolate chip cookies that are indulgent, extravagant and amazingly delicious.
Equipment
- Stainless steel skillet
- Muffin pan
Ingredients
- 8 ounces European butter such as Plugra
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg at room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cup flour
- 2 tablespoons dry milk powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup dark chocolate chips or chopped chocolate
- Turbinado sugar for rolling
Instructions
- Melt the butter in a stainless steel skillet over medium low heat. Stir and cook until butter is a deep golden brown. Transfer to a heat proof container (make sure to get all the browned bits!) and let cool for about 10 minutes.
- Combine the sugars in a large mixing bowl. Once the butter is slightly cooled, add it to the bowl.
- Mix well. Add the egg and the vanilla. Stir for about two minutes until well combined.
- Add the flour, mix until combined, and stir in the chocolate chips.
- On a clean surface lay a sheet pan sized piece of parchment paper flat. Transfer the dough onto the parchment and roll into a log that is about the diameter of your muffin cups. Sprinkle sugar on the parchment and roll the whole thing in sugar.
- Roll up, transfer to the fridge and chill for at least two hours, but up to 48.
- When ready to bake, preheat oven to 375 degrees F.
- Slice the log into 1/2 inch slices
- Lightly spray muffin tin with cookie spray or brush with butter.
- Lay the cookies slices in the muffin pan and bake for about 10 minutes or until cookies are lightly browned on the edges and puffed up on top.
- Let cool and run a knife along the edge of the cookies; they should pop out of the pan.
- Store in an airtight container.
Notes
Storing leftovers: Store leftovers in an airtight container.
Pairs well with: Perpetual Vanilla Extract, Brownie Shortbread Bars, Chocolate Chai Cold Brew
Tried this recipe?Let us know how it was!
