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The Chocolate Chip Cookie Recipe

The Chocolate Chip Cookie Recipe

If you scroll through this site, you will quickly see I am not a baker. I do not have the discipline and exactness needed to be a good baker. I like to improvise and struggle to follow instructions. I think I’m also afraid of getting really good at baking and eating too many desserts - it’s a power I just cannot be trusted with. I did, however, wanted to have a few basics in my back pocket…you know, for dessert emergencies.

Cookies were a perfect entry for me into the world of baking. Any idiot can make a good cookie and as a renowned idiot, it was my time to perfect a cookie recipe. I did a lot of YouTube-ing and reading, and this Tasty recipe became my primary inspiration for this recipe. The browned butter made all the difference - the rest of the recipe, as you’ll see, is familiar. But the nuttiness of the brown butter helps produce the ultimate cookie. I opted for dark chocolate chips because I like the bitterness and finished them with some flaky sea salt right as they came out the oven. You’ll see that the Tasty recipe uses a mix of flour, adds in espresso powder, and two kinds of chocolate. My goal with this recipe was to make it even simpler for novices like myself, without compromising flavor. And it truly delivers a perfect cookie. Some reviews of these cookies include “what can’t you do!” and “if nothing else works out for you, you can make a fortune selling these cookie”. The recipe is so damn easy and I am such a poor baker that those compliments feel undeserved but that’s the power of a simple, perfect recipe - it can help YOU win friends and influence people.

Ingredients

36 medium cookies or 18 large cookies

  • 1.75 cups all-purpose flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 cup butter (2 sticks)

  • 1 cup dark brown sugar

  • 1/2 cup white sugar

  • 2 tsp vanilla extract

  • 1 egg + 1 egg yolk

  • 10 oz dark chocolate chips

  • Flaky sea salt to finish

Method

Begin by browning the butter. In a saucepan, melt the butter over medium low heat. Stir the butter constantly for about 12-13 mins, or until the top begins to foam and the butter develops a nice, brown color. You will be left with some milk solids in the bottom of the pan. Using a mesh strainer or cheesecloth, strain the butter into a measuring cup. You will have a little less than 1 cup of butter, as some of it will have evaporated; add a small amount of water to bring it back to 1 cup and set aside to cool. If you start using this browned butter before it has cooled, it will produce greasy cookies, so be patient.

In a mix bowl, mix the brown butter, brown sugar, sugar, vanilla extract, egg, and egg yolk. Mix well, until the mixture resembled frosting. Next, add in the flour, salt, baking powder, and chocolate chips. Remove from the mixer and use a spatula to fold these final four ingredients in; be careful not to over mix.

If you have an ice-cream scoop, use that to scoop out the dough onto a baking sheet with parchment paper. Or else use your hands to form similarly-sized dough balls and place onto a baking sheet with parchment paper. Refrigerate for at least one hour.

When you’re ready to bake, preheat the oven to 350 degree. Spread out the cookies on the cookie sheet (you will need to make these in batches). If you’re making smaller cookies, bake for 12 mins and if you’re making larger cookies, bake for 13 mins.

As soon as they are removed from the oven, sprinkle with sea salt and let them cool. Enjoy while warm!




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