Johnny Iuzzini's Killer Chocolate Chip Cookies are full of contrast: soft on the inside and a little crisp on the outside; sweet and salty; familiar, yet with just a hint of adventure. Just how I like it.
If you’ve been around these parts for a hot minute, you know that I have a healthy chocolate chip cookie (or CCC’s as I lovingly call them) obsession. Some might say I have a problem.
Those people don’t count.
I’ve tried the New York Times CCC; I’ve browned the butter; I’ve stuffed them with caramel and snickers (hello, beautiful!); I’ve made a cream cheese variation that borders on the divine; and I have my favorite against which all other CCC’s are judged.
There are others on this site. There are others I haven’t posted.
I can’t even with the chocolate chip cookies.
I prefer to think that I am on a mission try every single CCC recipe.
I do this for the people.
#selfless
If you call something “the world’s best” or “greatest” or apparently even “killer”, it’s like a siren call for me to try it. Can’t. Resist.
I mean Johnny Iuzzini is a James Beard Award winning pastry chef and all, but, honestly, what really did it for me was the almond extract.
I LOVE almond extract. Capital “L” Love it.
If I met a guy who smelled like almond extract, I’d be done for. Swooooon.
Take me I’m yours.
Is that weird? {Don’t answer that…}
And now (Thanks, Johnny) I have an unhealthy obsession with almond extract in my chocolate chip cookies.
It’s damn good, people. I wouldn’t lie to you. This is the Trust Tree.
These cookies are comfort food incarnate with a touch of je ne sais quoi. The almond extract adds a subtle flavor that will have you reaching for another. And another.
And I should know because I was snowed in with these cookies during the Snowpocalypse and that, my friends, was more dangerous than the 2 feet of snow outside. Forget the travel ban, I needed a CCC ban. The struggle was very real.
While we’re here…hanging out and such. I should probably let you know that you should run, not walk gracefully, run to the nearest bookstore and pick up a copy of Sugar Rush, which is where I found this sinfully delicious CCC recipe. It’s on point. On point.
I have some A LOT of cookbooks. I’ve told you about this before. Moving on.
And this is one of the few that I actually read cover to cover.
Like a Jane Austen novel. Minus Mr. Darcy.
Spoiler Alert: There is no Mr. Darcy.
But let me tell you, there is no need for Mr. Darcy when you have Johnny’s Killer Chocolate Chip Cookies. Just sayin’.
Johnny Iuzzini’s Killer Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons kosher salt
- 1 cup cold unsalted butter (diced)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract (yum)
- 1 large egg
- 2 large egg yolks
- 14 oz bittersweet chocolate (70% cacao, coarsely chopped or chocolate chips)
- Maldon sea salt (for garnish)
Instructions
- Preaheat oven to 350° and line 2 baking sheets with parchment or silicone baking mats.
- In a large bowl, whisk together the AP flour, cake flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, granulated sugar and brown sugar on medium-low speed until a thick paste forms with no visible butter lumps. It will be smooth but not light and fluffy.
- Add the vanilla and almond extracts; mix well. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs and egg yolks, one at a time, on medium speed. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the dry ingredients one scoop at a time, scraping down the sides of the bowl as needed. Mix just until the dry is incorporated.
- Add the chocolate chips. You can either do this with the mixer on low like I did, or you can be like Johnny, and fold them in by hand. Your call.
- Use a 1-inch scoop to scoop the dough directly on the baking sheets 2 inches apart, or roll the dough into 1-inch balls and place 2 inches apart.
- Sprinkle a little Maldon on the top of each cookie.
- Bake in pre-heated oven for 12 minutes and not a second more. Take them out. Allow them to cool 5 minutes on the baking sheet and then remove them to cool completely on a wire rack. Or eat them before they make it to the wire rack. No judgment here.
So you like chocolate chip cookies too?! Stay while!
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My Favorite Chocolate Chip Cookies
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Hi, Lindsey! Yes, I'm going to try every good recipe here!! About those fantastic cookies, my only question is: are they very sweet or not that much, just well balanced? Planning to bake it probably tomorrow! Thanks
Hi Camila! They are definitely sweet, but using bittersweet chocolate and sea-salt on the top definitely helps temper the sweetness! Happy baking!
You know I'm right there with you on the CCC's and these ones def look AMAZE-INGGG
Thanks, Kayle!!! And you, me, CCC = BFF
I love cookies, these chocolate chip cookies looks delicious and awesome.
Thanks Binda!
These cookies look SO good!! I would probably finish them all at once haha. Terrific job Lindsey 🙂
As a chocolate chip cookie addict myself, I know you can't try too many chocolate chip cookie recipes! I like the addition of the almond extract: Yum!
Almond is the best!! These cookies look PERFECT!
Isn't it!!! Thanks, Dorothy!
I just LOVE the "serving size" on this recipe! Thank you for not including a calorie count for 1 serving.
Have you tried refrigerating the dough over night or longer? I know a lot of recipes have said to refrigerate but I never did until I tried one particular recipe and it really does make a difference. Then I read a blog on King Arthur Flour where they made cookie dough then baked some, refrigerated some of the dough then baked some from the dough refrigerating the dough for I think this went on for a week and there was a difference in the look of the cookies and they said the flavor intensified.
Personally I could not keep cookie dough in the refrigerator for a week without eating a baked cookie and a spoon full of the dough each day!
Now I have another cookie to try. I will have to add to your recipe though..I have to add nuts to at least some of the dough.
Haha! I'm glad you got a laugh out of the serving size! You know me, I never include calorie counts 🙂
I have not tried refrigerating this dough overnight. I do, in general, chill my dough before baking. It does intensify the flavors and it also makes them thicker and chewier. I wouldn't leave the dough in the refrigerator for 7 days though. 4 maximum because of the eggs. More than that and I would scoop it and then freeze the scooped rounds. You can bake them from frozen - just add 2-3 extra minutes to the bake time. They will last 3 months in the freezer. Theoretically - mine never do because I eat the frozen cookie dough! lol
My hat is off to you baking CCC in a snowstorm. My favorite way to eat CCC is when they are soft in the middle and crispy on the outside. I love the idea of almond extract in the cookies too.
I think these cookies will be right up your alley, Debbie!