I did it. I made the best chocolate chip cookie.

Hey guys. Something happened to me this week.

I wanted a cookie. I really, really wanted a cookie.

And then my friend Katie posted THIS:

This is a screen shot of her cookie, because I can't figure out how to link to her instagram.

This is a screen shot of her cookie, because I can’t figure out how to link to her instagram.

Jeeeeeesus. That’s a nice looking cookie. I need that cookie. Unfortunately she informed me that the cookie was a gift, and she had no recipe. So I decided to find one. So I read, and read, and read, for DAYZ.

And I think I did it, you guys.

The best

cookie

EVER

IT LOOKS LIKE THIS, HOLY HELL

IMG_3853

They are crispy on the edges, and soft and chewy in the middle, and the chocolate chunks put chocolate chips to shame. The brown butter is rich, and the salt adds a bit of tang. Buckle up.

Salted brown butter and chocolate chunk cookies
Adapted from Smitten Kitchen and Baker Bettie.

  • 2¼ cups bread flour (MUST be bread flour)
  • 1 tsp baking soda
  • 1¼ tsp kosher salt
  • 2 sticks unsalted butter
  • ¼ cup granulated sugar
  • 1½ cup dark brown sugar
  • 1 egg
  • 2 tbsp milk
  • 1 tbsp vanilla
  • 1/2 pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks
  • Coarse salt for sprinkling, table salt is ok too.
Instructions
  1. Brown the butter in a small saucepan: over medium high heat, allow the butter to melt, and then boil, stirring occasionally. Cook until the butter is nut brown and has a rich scent, about 8 minutes.
  2. Remove butter from the heat and allow to cool until only warm to the touch – feel free to put the butter in the fridge or freezer, but it should remain liquid.
  3. In a small bowl, mix the bread flour, baking soda, and salt.
  4. Once semi-cool (not boiling hot), add the brown butter to a large bowl with the granulated sugar and dark brown sugar. Using an electric mixer, beat on medium speed until well combined.
  5. Add the egg, milk and the vanilla and beat on medium slow speed until incorporated.
  6. With the mixer on low speed, gradually add the dry ingredients into the wet ingredients until just incorporated, about 1/3 at a time. Scrape down the bowl as needed. Add in the chocolate chunks and mix until incorporated.
  7. Allow the dough to rest for at least 1 hour in the refrigerator.
  8. Preheat the oven to 350 degrees. Line baking sheets with foil or parchment paper.
  9. Using a large scoop, drop 6 dough balls onto each cookie sheet.
  10. Sprinkle each dough ball with a small pinch of salt.
  11. Bake for 13-14 minutes at 350F, just until the edges are lightly browned.
  12. Slide the cookies on the foil or parchment off the cookie sheet as soon as they come out of the oven.

THE RUNDOWN:

1. Ingreebiunts

IMG_3774

Pretty basic chocolate chip cookie stuff. Changes from the classic tollhouse recipe: 1) Chocolate bar, not chocolate chips. Please just do this. For me. Please. I got this giant chocolate bar at the grocery store for $6 and I felt very good about it. 2) Bread flour. This is CRITICALLLL to the chewiness of the cookie – bread flour has more gluten; more gluten, more chew. Do it. 3) A splash of milk. Idk.

Other tweaks from the classic recipe: More brown sugar than white sugar, more vanilla, MELTED (not softened) butter, only one egg, and a lower cooking temp (350 vs 375). All of these things will make the cookie super flavorful while ALSO chewy and fucking delightful.

2. Brown the butter.
A key part of this recipe is not only melting the butter, but browning it. This adds a froofy flavor profile and many adjectives, verb verb noun, adverb! But seriously, it’s amazing, please try it once if you’re doubtful. All you’re going to do is melt the butter on the stove, but keep it on the heat until it turns brown. The milk solids will turn dark brown, and can almost look burnt – it depends on how brown you like your butter. I like mine really brown, as you’ll see below. Anyway. Melt over medium high heat:

IMG_3791

It will boil. Allow it to do so.

IMG_3794It’s gonna make all kinds of crazy bubbling gurgling noises – you can decrease these by stirring, which you can feel free to do, if you want. Not necessary. Keep an eagle eye on the butter if this is your first go-round – it can burn really quickly.

IMG_3797The butter will start to foam and get brown and sort of… rich-smelling. It may almost smell burnt, but if you keep an eye on it, it shouldn’t actually burn. The milk solids may sink to the bottom and turn dark brown, making the butter seem darker than it is.

IMG_3799

See how dark brown it is? See how shitty my photo is? Action shots are hard when your roommate is a cat, and when cats don’t have thumbs. Anyway. Feel free to take a spoonful of the butter from the pot to get a closer look – somewhere between golden brown and dark brown is the right color. Once you get the color you want, immediately remove the butter from the stove and pour into a small bowl. Leave the remaining sediment behind, but if some pours with the butter, that’s fine. This is how much sediment I left behind:

IMG_3805Don’t forget to soak that bitch as soon as the butter is out of the pot. Set the butter aside to cool – feel free to put it in the fridge, but don’t let it solidify.

3. Chop the chocolate.
Take a large knife and chop 1/2 lb of chocolate into ~1/2 inch chunks. Enjoy as the small flecks of chocolate melt into your hands. That is what life is all about. Without further ado: GIANT CHOCOLATE BAR!

IMG_3813

CHOPPING IS HAPPENING

IMG_3822

4. Get your cookie on.
The hardest part is over! Yay. Now just mix shit together. Mix bread flour, baking soda, and salt in a small bowl. In a large bowl, add both types of sugar and the butter (once it’s no longer boiling hot).

IMG_3806

Mix the butter and sugar on medium speed until combined.

Wheeeeeee!

Wheeeeeee!

Add the egg, milk, and vanilla, and continue to mix.

IMG_3824

Mix until smooth.

Smoooooooooooth

Smoooooooooooth. See the dark brown flecks? Brown butterrrrrrrrr nyah

Add flour mixture, about 1/3 at a time, and mix on low until just combined.

IMG_3830

Add those chocolate chunx. Make sure to get even the little slivers in – they make the chocolate more chocolaty in the cookietime area. It’s scientific FACT.

WHAT IS HAPPENING

WHAT IS HAPPENING

5. Hold your damn horses.
Refrigerate the dough for at least an hour. Near the end of that time, preheat the oven to 350F.

6. Divvy the dough.
I made large dough ballz, almost 1/4 cup each, because earth deserves a large cookie. I would put parchment paper on the cookie sheet so you don’t have to wait for the cookies to cool like I did, but it’s not necessary.

IMG_3842

LAST BUT CERTAINLY NOT LEAST, sprinkle with salt. I had some Fleur de Sel, because I’m a jerk, but any ole salt will do. If you use fine salt, just be careful – a pinch can hold rather a large amount.

IMG_3844

7. ROAST AT 350F FOR EXACTLY 13.5 MINUTES.
Or, I dunno, 13-14 minutes. Something like that. The cookies should just be browning when you take them out. They’ll look all puffy, but will flatten as they cool. Transfer to a rack or plate once cool enough to handle. Or eat them hot with a glass of milk probably.

IMG_3854

8. STACKS ON STACKS ON STACKS ON STACKS

IMG_3849

I CAN’T HEAR YOU BECAUSE I CAN’T STOP SHOUTING THESE ARE THE BEST COOKIES OF ALL TIME AND IF YOU LIKE THEM REALLY CHEWEY THEN THEY WILL BE THAT WAY AFTER A NIGHT IN SOME TUPPERWARE GOODBYE FOREVER

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s