Jack Jack Cookie Recipe

#BakingThroughIsolation #Episode5

Jack Jack Num Num Cookies

Adapted from the Recipe by Marylou Jaso

Ingredients:

2 sticks of butter

1 ¼ cup brown sugar

¼ cup granulated sugar 

1 egg

1 egg yolk

1 tsp salt

1 tsp vanilla extract

1 tsp baking soda

2 ¼ cup all purpose flour

1 cup chocolate chips or chunks

12-15 cupcake wrappers

Directions:

1. Brown butter in a pan over medium-high heat. Butter will appear toasty brown and give off a nutty aroma. Once browned, put in a bowl and refrigerate until the butter solidifies. This takes quite a while so relax or prepare/measure your other ingredients.
2. Once butter begins to solidify, cream butter, brown sugar, granulated sugar, and salt in a mixing bowl.
3. Once the mixture is light and fluffy, add eggs and vanilla. Mix.
4. Add flour and baking soda to the batter mixture. I did half the flour at a time to make it easier to incorporate. Mix.
5. Add chocolate chips and stir them in. This is a slightly dry cookie batter. Don’t be alarmed if it’s more crumbly than expected. It will form dough balls fine.
6. Use a wide cup to flatter your cupcake liners a little bit to make them wider and less deep. You will need 12-15 depending. Place the liners on a baking sheet.
7. Roll large dough balls and place one in each liner. Do not flatten.
8. Refrigerate for 1 hour or overnight. Alternatively, I froze mine for about 15-20 minutes and still got good results.
9. Bake in a 350 degree F oven for 7-11 minutes. Cookies should be brown on edges but soft in the middle.
10. Allow to cool for a few minutes and serve warm.