Chocolate Chip Cookies
Recipe Overview
Overview
There’s something undeniably comforting about a warm chocolate chip cookie, and this recipe elevates that experience with the use of brown butter. The process begins with browning the butter, which adds a rich, nutty flavor that sets the stage for the rest of the ingredients. The combination of all-purpose and bread flour not only provides structure but also contributes to a delightful chewiness that cookie lovers crave.
As you mix in the sugars and eggs, the texture becomes smooth and creamy, enhanced further by the addition of vanilla bean paste. This choice over regular vanilla extract makes a noticeable difference in flavor, giving the cookies a gourmet touch. The chocolate chunks, both dark and bittersweet, are folded in to create pockets of melted chocolate that ooze with every bite.
One of the standout tips from this recipe is the option to chill the dough overnight. This step is crucial for developing deeper flavors and achieving that perfect cookie texture. When ready to bake, the cookies are portioned out and can be topped with a sprinkle of flaky salt for an extra layer of flavor. The result is a cookie that is crispy on the outside and soft on the inside, making it a delightful treat.
Whether enjoyed fresh out of the oven or paired with a scoop of vanilla ice cream, these chocolate chip cookies are sure to impress. They embody the essence of comfort food, perfect for any occasion, from casual family gatherings to special celebrations.
Recipe Details
Steps & Tips
Heat butter in a pan over medium-high heat, stirring constantly until it becomes brown.
Pour the brown butter into a stainless steel bowl and place it in the fridge or freezer to set.
Tip: Use a stainless steel bowl to cool down brown butter quickly.
Chop dark chocolate into different size chunks and bittersweet chocolate into uniform bits.
Combine all-purpose flour, bread flour, baking soda, and salt in a bowl and whisk together.
In a mixing bowl, add brown butter, brown sugar, white sugar, eggs, egg yolk, and vanilla bean paste, then mix until consistent.
Tip: Use vanilla bean paste instead of vanilla extract for more flavor.
Slowly add dry ingredients to the wet mixture and mix until just combined.
Fold in bittersweet chocolate and dark chocolate chunks into the dough.
Cover the bowl with plastic wrap and refrigerate or freeze the dough.
Tip: Refrigerate the dough overnight or up to 72 hours to develop extra flavor.
Scoop dough into balls weighing about 140 grams each.
Sprinkle a tiny pinch of flaky salt on top of each dough ball.
Tip: Add a tiny pinch of flaky salt on top of the cookies for better taste.
Press extra chocolate onto the top of each cookie dough ball.
Tip: Cover the dough with plastic wrap and freeze for about 15 minutes to prevent flat cookies.
Preheat the oven to 350°F.
Bake cookies for 15 minutes, rotating once during the process.
Tip: Bake cookies until the edges are golden brown and the middle is shiny and gooey.
Check if cookies are done when edges are golden brown and the middle is shiny.
Drop the baking sheet three times to help cookies settle, then bake for an additional minute or two.
Tip: Drop the baking sheet three times to help the cookies settle.
Serve cookies warm with a scoop of vanilla ice cream.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Browning butter enhances its nutty flavor, making it a key step in cookie recipes.
- •Using a mix of all-purpose and bread flour gives cookies a chewy texture.
- •Chopping chocolate by hand creates varying sizes, resulting in different textures in the final cookie.
- •Resting cookie dough in the fridge allows for better flavor development.
- •Baking cookies from chilled dough helps achieve a crispy edge and soft center.
