The hunt for a perfect chocolate chip cookie is a hard one. So many preferences and tastes you can try to satisfy with small tweaks. Do you like soft and gooey? Thin and crispy cookies? Milk chocolate or Dark? With nuts? A sprinkle of salt? Chunks of chocolate or chips?
My favourite basic chocolate chip cookie recipe over the past few years has been Joy the Baker’s Brown Butter Chocolate Chip Cookies. Something about that brown butter…it just…ugh…I can smell it and taste it as I write this…and because of that, I was super skeptical as to how good these “perfected” cookies could be…
And well, the skepticism was unnecessary as they were AWESOME. I may have had five cookies in a day…but really, who’s counting. I brought the cookies to work and everyone gave them five stars…er…knives.
The recipe was pretty simple and could be scaled up to make a double batch of cookies rather easily. One pet peeve though…I hate when they use a ridiculous amount of tablespoons or “sticks” for measuring butter. Use cups, use grams…but I can’t imagine anyone will count out 14 tablespoons of butter…and if your butter doesn’t come in stick format (mine comes in a big brick), you need to do what I did and google the weight of 14 tablespoons of butter into grams.
The recipe makes note that you should leave the dough to rest in the fridge for 24 hours at minimum to get all the flavours working. Though I have never done an actual taste test, I would recommend doing it if you can wait that long for your yummy treats. I have noticed I have really enjoyed the cookies I bake much more after having them sit for a day.
Oh and one other tip of my own based on the letting your cookies cure…it takes up a bit more space, but I would recommend measuring out your cookie dough into the dough balls before you pop them into the fridge. It’s so much easier to just toss them onto the cookie sheet when it comes time to bake vs trying in vain to scoop cold, hard cookie dough onto your cookie sheets.
All in all, based on all the feedback, this is another all-star recipe from The Kitchn…though I must say, part of me wants to add a little twist of Joy, to the recipe, to see if brown butter makes an already delish cookie recipe even better!
Recipe Rating: 5 knives out of 5.
Om, nom, nom,
The Kitchn Cookbook: Perfected Chocolate Chip Cookies
Yield: 2 dozen 3 1/2-inch cookies
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
14 tablespoons (1 3/4 sticks) butter, at room temperature
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
12 ounces of bittersweet chocolate chips or chunks
Flaked sea salt
Sift the flour, baking soda and salt into a bowl. Set aside. (Note, I never sift for drop cookies unless my flour looks particularly clumpy for some reason).
In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream the butter and sugars together on medium speed until the butter is pale yellow (or beat vigorously by hand with a wooden spoon). Add the egg and vanilla. Reduce the speed to low, slowly add the dry ingredients, and mix until just combined, 5 to 10 seconds. Fold in the chocolate chips.
Press plastic wrap against the surface of the dough or turn it out into plastic wrap and wrap tightly. Refrigerate it for at least 24 and up to 72 hours.
When you’re read to bake the cookies, preheat the oven to 350F. Drop mounds Ping-Pong ball-sized tablespoons of dough onto a baking sheet, spaced 2 1/2 inches apart. Sprinkle lightly with flaked sea salt. Bake the cookies until they are light brown, but still soft in the middle, about 15 minutes. Cool slightly then remove from the cookie sheet onto a wire rack. Serve warm for best texture. The cookies will keep in a sealed container at room temperature for up to 5 days.