The Ultimate Chocolate Chip Cookie Recipe
A small batch of perfectly balance chocolate chip cookie, imagine the nutty aroma from the brown butter, the perfect chew from the brown sugar & the warmth silkiness of the dark chocolate; that's you'll get from this recipe.
Equipment
- counter top mixer/hand mixer I like my counter top mixer
- bowls
- silicone spatula
- measuring cups
- measuring spoons
- baking scale
- baking sheet
- Parchment paper
- wire rack
Ingredients
- 1 cup unsalted butter (2 sticks/226grams)
- 1 cup dark brown sugar (200grams packed)
- 1/2 cup granulated sugar (100grams)
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 2¾ cups all-purpose flour (345grams)
- 1 teaspoon baking soda
- 1½ teaspoon fine sea salt
- 10 ounce dark chocolate chips/Bar (285grames) Chips or chopped chocolate bar.
- 1 tablespoon flaky sea salt (for garnishing before baking)
Instructions
- 1. Brown the Butter: First, in a medium saucepan over medium heat, melt the butter. Continue cooking the butter, swirling the pan frequently, until the butter start to foams and turns brown (this happen quickly) about 5-8 minutes: Remove from heat and pour a large heatproof bowl to stop the cooking. Let cool for 15-20 minutes.
- 2. Mix Wet Ingredients: Once the butter is warm but and hot, add both the brown sugar and granulated sugar to the bowl. Mix vigorously for about 1 minute until fully combined and slightly glossy. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
- 4. Make The Dough: Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined and no dry flour remains. Be careful not to over mix. Finally fold in the chocolate chips until evenly distracted.
- 5. The Crucial Chill: Cover the bowl tightly and refrigerate the dough for at least 24 hours, and up to 72 hours. This step is non-negotiable for optimal flavor and texture.
- 6. Bake: When ready to bake, remove dough from refrigerator and place on counter top, preheat the oven to 350℉ (175℃). Line baking sheet with parchment paper. Portion the dough into 3-tablespoon sized balls (about 60g), placing them 3-inches apart on the baking sheet. Sprinkle lightly with the flaky salt.
- 7. Bak To Perfection: Bake for 12-14 minutes, until the edges are set and golden brown but the center still look soft and slightly underdone. The cookies will seem too soft but will set perfectly as they cool.
- 8. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. ( Or enjoy them warm!😊)
Notes
Baker's Notes for success:
- Weigh your ingredients: For consistent, professional results, using a kitchen scale is highly recommended, especially for the flour.
- Chocolate Choice: The quality of chocolate is your star. A good bar chopped roughly will always outperform standard chips.
- Patience is Key: The chilling time allows the flour to hydrate fully and th flavors to develop deeply. Baking immediately will result in a flatter, less complex cookie.
- Storage: Keep dough balls in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. If baking frozen dough, add 1-2 minutes to original bake time. Baked cookies stay fresh in an airtight container at room temperature for 3-4 days. A quick zap in the microwave 10-15 seconds, priceless yum...