Jack Jack Cookie Num Num
User Reviews
5
Jack Jack Cookie Num Num
Description
This cookie recipe stands out by using browned butter, which adds a nutty depth to the dough. Combining brown and white sugars gives moisture and balance between caramel-like and sweetness. Eggs and vanilla enrich the dough while baking soda and powder help provide a light but chewy texture. Flour gives the recipe structure and chocolate chips are folded in plus added on top for extra pockets of melted chocolate.
The dough is portioned into cookie liners rather than placed on a sheet, helping shape a thick, uniform cookie with a gooey, chocolate-studded top that browns lightly in the oven. Baking occurs at a moderate oven temperature until the edges turn golden while the centers stay soft.
These cookies are convenient to make ahead: the dough can be refrigerated or frozen in portions before baking, and once baked they store well at room temperature in airtight containers or frozen for longer preservation. Serving them warm enhances the chocolate's meltiness and texture.
Ingredients
- 1 cup butter 2 sticks, unsalted
- 1 1/4 cups brown sugar
- 1/4 cup sugar
- 2 egg
- 1 teaspoon salt sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 1/4 cups all-purpose flour
- 1 cup chocolate chips we like chocolate chunks
- cookie liner cups
Instructions
- Preheat the oven to 325°F.
- In a small saucepan brown the butter. Pour the butter into to a mixing bowl and let it cool until it starts to solidify.
- Once the butter begins to solidify add the sugars and salt to the mixing bowl. Mix until light and fluffy.
- Add the eggs and vanilla. Mix.
- In a separate bowl mix together the flour, baking soda and baking powder. Then add it to the creamed sugar. Mix until combined.
- Add the chocolate chips and mix.
- Place cookie liner cups out onto a baking sheet. Add 3-4 scoops of cookie dough to each cup. Press the dough to evenly spread it out in the cookie liner.
- Top each cookie cup with a few extra chocolate chips. Pressing lightly so the chips sit snugly on top of the cookie dough. Add extra chocolate pieces on top, if desired.
- Bake for 20-25 minutes, or until baked through and the tops begin to turn a golden brown.
- Remove and allow the to cool for 5 minutes. serve warm.
Notes
- Dough can be stored covered in the refrigerator for 1 to 2 days before baking.
- Cookie dough portions can be pressed into paper liners, frozen on a tray, then stored in a freezer-safe container for up to 3 months; thaw before baking.
- Baked cookies keep fresh 3 to 5 days at room temperature in an airtight container; placing a slice of white bread inside helps maintain moisture.
- You can freeze baked cookies for 3 to 4 months in a freezer-safe container; thaw before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 105mg | 35% |
| Sodium | 492mg | 21% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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