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The Food Lab - Chocolate Chip Cookies

This document provides a recipe for chewy chocolate chip cookies with crisp edges and a rich, buttery flavor. The recipe calls for melting butter and cooking it until browned for maximum flavor, then mixing it into a dough with brown and white sugars, eggs, vanilla, flour, baking soda, salt and chocolate chips. The dough is chilled overnight before scooping and baking the cookies until lightly golden brown. While hot from the oven, a sprinkle of sea salt is added to complement the sweetness.

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Francyn Rossi Yangson
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310 views

The Food Lab - Chocolate Chip Cookies

This document provides a recipe for chewy chocolate chip cookies with crisp edges and a rich, buttery flavor. The recipe calls for melting butter and cooking it until browned for maximum flavor, then mixing it into a dough with brown and white sugars, eggs, vanilla, flour, baking soda, salt and chocolate chips. The dough is chilled overnight before scooping and baking the cookies until lightly golden brown. While hot from the oven, a sprinkle of sea salt is added to complement the sweetness.

Uploaded by

Francyn Rossi Yangson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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RECIPES

COOKIES, BROWNIES, AND BARS

DESSERTS

The Best Chocolate Chip Cookies


J. KENJI LPEZ-ALT
YIELD: Makes about 28 cookies
RATED:

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 day

4.5

Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a
sprinkle of sea salt.
SPECIAL EQUIPMENT:

Stand mixer, baking sheets, whisk, rubber spatula, 1-ounce ice cream scoop, wire rack
NOTES:

For best results, ingredients should be measured by weight, not volume.


INGREDIENTS

8 ounces unsalted butter (2 sticks; 225g)


1 standard ice cube (about 2 tablespoons; 30mL frozen water)
10 ounces all-purpose flour (about 2 cups; 280g)
3/4 teaspoon (3g) baking soda
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt (4g)
5 ounces granulated sugar (about 3/4 cup; 140g)
2 large eggs (100g)
2 teaspoons (10mL) vanilla extract
5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
8 ounces (225g) semisweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt, for garnish

DIRECTIONS

1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan

constantly, until particles begin to turn golden brown and butter smells nutty, about 5
minutes. Remove from heat and continue swirling the pan until the butter is a rich brown,
about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to
refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally.

(Alternatively, whisk over an ice bath to hasten the process.)


2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated

sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk
attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls
off the whisk in thick ribbons when lifted, about 5 minutes.
3. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just

starting to turn opaque again and firm around the edges), add brown sugar and cooled
brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15
seconds. Add flour mixture and mix on low speed until just barely combined, with some dry
flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough
comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate
dough at least overnight and up to 3 days.
4. When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat

oven to 325F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough
onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately
3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each
ball in half to reveal a rougher surface, then stick them back together with the rough sides
facing outward. Transfer to oven and bake until golden brown around edges but still soft,
13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.
5. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with

coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer
cookies to a wire rack to cool completely.
6. Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely

before storing in an airtight container, plastic bag, or cookie jar at room temperature for up
to 5 days.
Dec 19, 2013 2:00PM

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