According to The Food Lab, these are the best chocolate chip cookies, and I agree! The only edit I made was to substitute light brown sugar for dark brown sugar only because I didn’t have any dark brown sugar.
I made these twice in one week because I love them so much, trying to give away most of them to friends to share the cookie love (and save the waistline). But now in writing this post, I’m tempted to make another batch.
No surprise here, but not exactly one of my healthy (or even healthy-ish) cooking adventures. But everyone needs that once in a while! Also, not being a big baker, I felt like this recipe was a bit more involved and took more time than I’m used to (including the overnight resting period), but believe me, the cookies are definitely worth it!
Chocolate Chip Cookies
I first melted the butter until it turned brown and smelled nutty and delicious (although I guess butter always smells delicious). There were also little bits of brown floating in the butter, which was cooled down by melting an ice cube in it. I then stuck it in the freezer to speed up the cooling process (yes, I’m impatient).
I cut up the chocolate while the butter was browning on the stove. So, I actually don’t like chocolate that much on its own (*cue the gasps and the horror), but I did think that roughly chopping the baking chocolate instead of using chocolate chips looked really awesome. It makes a really nice looking pile, and my friend noted that the final product looks like there are ribbons of chocolate in them, which I thought was cool.
The middle part where I mixed all the ingredients is a little boring. I don’t own a stand mixer, so mixed everything by hand either with a whisk or a silicone spatula. Not much else to note there.
When everything was mixed, I covered the bowl tightly with plastic wrap and let it sit overnight. According to the original recipe, this helps the mixture absorb the moisture and helps with the soft and chewy texture after it bakes.
The next day, the first thing I did was preheat the oven to 330°F. Although these cookies will end up baking at 325°F, I pre-heated to a higher temperature because the oven will lose heat when you open up the door to put in the baking sheets.
The cookie dough is pretty hard when it comes out of the fridge, so I let it sit out on the counter for a little bit first, but it turns out that the heat from your hands is the best way to warm them up anyway. I used about 3 spoonfuls for each cookie and just mushed them together (didn’t roll them between my hands). The recipe says you should pull apart the dough balls and put them back together inside out for a “craggier” cookie. I tried both ways (left picture below is regular and right picture below is pulled part and put back together) and didn’t really notice a difference between the final cookies.
I ran out of parchment paper one of the times I made it and ended up having to use aluminum foil sprayed with cooking spray, which ended up baking the cookies slightly more than the parchment paper, so I would reduce the baking times by 30 seconds – 1 minute if you end up using aluminum foil.
I used both racks of the oven and reduced the oven down to 325°F after putting the baking sheets in and baked them for 7 minutes. Then I flipped the sheets between top and bottom and front to back and baked for 7.5 minutes (because the oven lost heat when switching the baking sheets so was at a lower temperature during the second half). I’m honestly not sure 30 seconds makes a difference…but in my mind it does 🙂
After taking them out of the oven, I added some salt on the top (this is key and enhances the sweetness) and pushed them down slightly so they wouldn’t fall off. After letting them cool for 10 minutes or so, I used a spatula (or flipper depending on who you ask on what it’s called) to transfer them to a cooling rack. The original resting period let the chocolate on the bottom solidify a little bit; otherwise, it smears across the parchment paper, losing precious chocolate.
The cookies end up with a crispier exterior around the edge, but a deliciously chewy interior. They supposedly keep well up to 5 days in room temperature, but I don’t know if that’s true because the ones in my house haven’t lasted that long. By the way, eating them with ice cream sandwiched between two cookies (or break one cookie in half and use the two halves) is reeeeeally good.
Chocolate Chip Cookies
Recipe from The Food Lab
Servings: 24 large cookies
- 8 oz. (2 sticks) unsalted butter
- 1 ice cube
- 10 oz. (~2 cups) all-purpose flour
- 3/4 tsp baking soda
- 2 tsp Kosher salt
- 5 oz. (~3/4 cup) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 5 oz (~1/2 cup + 2 tbsp) brown sugar
- 8 oz. semisweet baking chocolate
- Sea salt for garnish
- Melt the butter in a medium pot until it turns a rich brown color and little flecks of brown appear. Pour it into a bowl, whisk with an ice cube, and cool in freezer or refrigerator
- Roughly chop the chocolate into pieces and set aside
- Combine flour, baking soda, and salt in a mixing bowl and mix together
- Combine sugar, eggs, and vanilla extract in a separate bowl and whisk
- Mix in cooled browned butter and then brown sugar to sugar/eggs/vanilla
- Add all ingredients together and mix until just combined
- Add in chopped chocolate pieces and mix until combined
- Refrigerate dough overnight
- Pre-heat oven to 330°F
- Scoop ~3 tbsp of dough into a ball and place on parchment paper onto two baking sheets
- Places sheets in oven, reduce temperature to 325°F and bake for 7 minutes
- Rotate pans front to back and top to bottom and bake for 7.5 minutes
- Remove from oven and sprinkle each with salt, pressing the flakes lightly into the top of each cookie. Cool on baking sheets for 10 minutes
- Move cookies and cool on a wire rack
- Nom nom nom! Also great with ice cream!
Estimated Nutritional Information (per cookie): Do you really want to know? 190 calories; 11.2g fat; 35.7mg cholesterol; 233mg sodium; 8.7mg potassium; 21.8g carbs; 1.9g protein