How to make Anthony Underwood's perfect chocolate chip cookies
Anthony Underwood joined "Good Morning America" Wednesday for the third day of 12 Days of Cookies.
Inspired by the hit Christmas movie "Rudolph the Red-Nosed Reindeer" he shared a special recipe nearly a decade in the making.
The former "GMA" and "The Chew" producer transitioned into food full-time and created the Kitchen Sitch to provide tips and recipes for home cooks.
The 10-Year Perfect Chocolate Chip Cookie
Underwood said this recipe delivers a chewy cookie with a crispy edge has a soft and melty center -- the result of a decade of delicious research with his husband.
Ingredients
2 cups (260g) unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons instant espresso powder
14 tablespoons unsalted butter (1 ¾ sticks; 198g), divided and cut into 1 tablespoon pieces
1/2 cup (100g) granulated sugar
3/4 cup (150g) dark brown sugar
1 1/2 teaspoons kosher salt (Diamond Crystal)
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1/2 cup (87g) semi-sweet chocolate chips (like Guittard)
1/2 cup (80g) cark chocolate (70%) discs (can substitute chopped chocolate from a bar)
3/4 cup (87g) chopped, toasted walnuts or pecans (optional)
Directions
Whisk together flour, baking soda, and espresso powder in a medium bowl and set aside.
In a saucepan over medium-high heat, melt 1 stick of butter (8 tablespoons or115 g). Continue cooking until butter begins to brown. Swirl pan constantly until butter has foamed and takes on a dark golden brown color and smells nutty. Watch carefully, as it can quickly go from dark to burnt. Carefully pour browned butter into a large heat-proof bowl, scraping all the browned bits from the pan by using a heat-proof spatula.
Immediately whisk the remaining butter pieces into the browned butter, until melted. Add sugars, salt, and vanilla to the bowl, and whisk to fully incorporate.
Add egg and egg yolk and whisk until smooth with no lumps remaining, about 30 seconds. Let mixture stand for 2-3 minutes to let the sugars melt, then whisk for another 30 seconds. Repeat this rest-and-whisk process 3 times, total. Mixture should seem thickened, smooth, and shiny.
Using a spatula, stir in dry ingredients until just combined (and a few flour streaks still remain). Stir in chocolate chips, discs, and nuts (if using) until evenly distributed and no flour pockets remain. Refrigerate dough for at least 2 hours, or overnight.
Once dough has chilled, scoop into balls that are slightly bigger than a golf ball. (At this point, I put them on a quarter sheet tray in the freezer, once frozen solid, I transfer them to a resealable freezer bag, so I always have homemade dough at the ready!).
Place cookies 2 inches apart on lined baking sheets (or a nonstick cookie sheet).
Bake at 375 degrees for 10 to 14 minutes until cookies are golden brown and puffy in center, but edges are darker and fully set. Transfer cookie sheet to a rack to cool completely (or at least 10 minutes).
NOTE: If baking from frozen, I let dough balls sit out for 20-30 mins while the oven preheats to 350 degrees and bake for 16 to 20 minutes.
