How To Make Chocolate Chip Cookies | Randi's Recipe

YOUTUBE!!! Today you get the recipe for a top secret chocolate chip cookie! Some would argue that it is the best chocolate chip cookie and I know a thing or two about chocolate chip cookies!! Thank you Randi for providing this recipe for the world to try! Please give this video a like, comment when you make them and please make sure to subscribe!

Randi's Chocolate chip cookie recipe:

Ingredients:
1 cup unsalted butter, cubed
1 cup golden brown sugar
1/2 cup white sugar
2 1/2 tsp vanilla extract
1 egg + 1 egg yolk
1 tbsp plain greek yogurt
1 tsp baking soda
1/2 tsp sea salt
10 1/8th oz all purpose flour (Im not sure what that equates to in measuring cups, sorry!)
3/4 cups semi-sweet chocolate chips
3/4 cups dark chocolate chunks
1/4 cup chopped walnuts (optional)

Directions:
1.) In a small sauce pan, melt butter on low/med heat stirring frequently until it turns to a brown/amber color. This can take a while, roughly 15 minutes, maybe longer… just be VERY careful not to burn it! You can Google what perfectly browned butter looks like 😉 Transfer browned butter and all the little brown bits to a bowl and let cool to room temperature. This will also take a long time, but the wider bowl you put it in, the faster it will cool, ex: a pie dish

2.) Once cooled, in a large mixing bowl, mix browned butter and both sugars together until well combined.

3.) Add vanilla extract and mix.

4.) Add the 1 whole egg and mix.

5.) Add the egg yolk and mix. Do not mix both eggs at the same time.

6.) Add greek yogurt and mix.

**In case I wasn’t clear: mix the vanilla, eggs, and yogurt one at a time, and don’t just throw them all in together**

7.) In a separate mixing bowl, whisk together the baking soda, salt, and flour. Add this to the butter/sugar mixture about 1/4 cup at a time, mixing carefully.

**DO NOT OVERMIX! Or the cookies will come out cakey.

8.) Fold in chips/chunks (and nuts if you want). Again, make sure not to overmix.

9.) Cover and refrigerate for 45 minutes.

10.) Preheat oven to 350 degrees. If you have a convection oven, preheat to 325.

11.) Line 2 large baking sheets with parchment paper and scoop dough onto sheets, spaced about 2 inches apart. I use a 1 1/2 tbsp scoop for the dough so they all bake evenly. Also, at that measurement, I bake them for 12 minutes and they come out perfect. Since every oven is different, just keep your eye on them around the 10-11 minute mark. You may need to bake them longer if you have a convection oven or if you scoop them bigger than 1 1/2 tbsp. When you pull them out of the oven, do it right before they look like the “perfect” color.. because they will continue to bake and darken up after you take them out.

12.) ENJOY!!!!

Aaron 🤙🏼

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