Bill Yosses Chocolate Chip
Bill Yosses’ Best Chocolate Chip Cookies have a signature ingredient -- hazelnut paste. It's not the same as Nutella. Hazelnut paste is richer in hazelnut flavor and unsweetened. You can order it off Amazon or make your own. Or try the recipe with unsweetened peanut butter, which give you beautiful cookies and a hint of peanut butter flavor.
Servings 12 big cookies or 49 small ones
Cost 5
Ingredients
- 4 oz unsalted butter, room temp (114 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup light brown sugar (200 grams)
- ¼ cup unsweetened hazelnut paste or peanut butter (64 grams)
- 2 large eggs (100 grams or just use 80 grams)
- 2 large vanilla beans or 1 teaspoon good vanilla extract seeds scraped out
- 2 ⅓ cups all-purpose flour (310 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz chopped chocolate or chocolate chunks or more!
Instructions
- In a large mixing bowl, beat the butter and both sugars until creamy. Beat in the hazelnut paste until smooth, then beat in the eggs one at a time. Beat in the scraped vanilla beans (or just use 1 teaspoon of vanilla extract).
- In a second bowl, thoroughly mix together the flour, baking soda and salt. Gradually add the dry mixture to the wet, stirring until blended. Stir in chocolate chunks.
- Cover the dough with plastic wrap and chill for at least 30 minutes OR shape into balls, put on a plate, cover and chill until ready to bake.
- Preheat the oven to 375 F. Line baking sheet with parchment paper. Using a large cookie scoop, drop dough onto a large parchment lined baking sheet if you haven't already portioned the dough. You can make 4 dozen small cookies or 12 giant ones.
- Bake until lightly browned, 9-13 minutes for small cookies and up to 22-24 if you make large 3 oz cookies.. Cool the cookie sheets on a cooling rack before removing the cookies.
