the best chocolate chip cookie

I know everyone has a favorite type of cookie. Is it the soft and doughy one? Or the flat and crispy? Or the giant Levain style baseball of a cookie? There are hundreds and hundreds of cookie recipes out there, and while I’m sure all of them are delicious, they don’t compare to this brown butter chocolate chip cookie recipe that I’m about to share with you.

My personal favorite cookie consists of a flat cookie, with crispy edges, but a soft and chewey inside. And this recipe encompasses all of those things. There’s brown butter which gives it a nutty, caramel type flavor. And I prefer to use a chopped up chocolate bar instead of chips. There’s something about the swirly marble-y chocolate that gets mixed throughout the dough that just makes these cookies that much better! Flaky salt is also a must. The sweet/salty combo is my f a v o r i t e ! Inspired by the one and only Bon Appetit, but slightly adapted to my liking.

So, without further ado, please enjoy (in what my mind is) the BEST chocolate chip cookie recipe!!!



the best chocolate chip cookies

ingredients

  • 1½ cups (200 g) all-purpose flour 

  • ¾ tsp. (4 g) kosher salt

  • ¾ tsp. (4 g) baking soda

  • ¾ cup (1½ sticks; 169 g) unsalted butter, divided

  • 1 cup (200 g) (packed) light brown sugar

  • ¼ cup (50 g) granulated sugar

  • 1 large egg

  • 2 large egg yolks

  • 2 tsp. vanilla extract

  • 8 oz. bittersweet chocolate (60% cacao), coarsely chopped

instructions

Whisk flour, salt, and baking soda in a small bowl; set aside.

Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter is golden and brown, about 4 minutes. Transfer browned butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and whisk into the brown butter.

Once butter is fully melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg, egg yolks and vanilla and whisk until sugar dissolves and mixture is smooth and satiny, about 30 seconds. Using rubber spatula, fold in dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate. Set the batter aside for 5 minutes to firm up slightly. 

Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and place on a parchment-lined baking sheet. Cover the sheet tightly with plastic wrap and refrigerate for 12 - 24 hours. 

Place racks in upper and lower thirds of oven; preheat to 350°. Space out portioned dough on parchment lined baking sheets (at least 3 inches apart). (I usually get between 6 to 8 cookies per sheet). Bake the cookies for 18 - 22 minutes, rotating halfway through. Allow the cookies to rest for 5 minutes, then transfer to a wire rack. Sprinkle Maldon sea salt on top of the warm cookies. 





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