Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 20
Cuisine: French
Ingredients: 112 g (1 stick) butter; 150 g all-purpose flour; 3 g (1/2 tsp) baking soda; 1 g (1/2 tsp) salt; 55 g white sugar; 115 g brown sugar; 1 (50 g) egg; 4 g (1 tsp) vanilla; 112 g (about 2 bars) dark chocolate; 1 g (1/4 tsp) ground cinnamon, cardamom, or allspice; flaky sea salt to top

December 16, 2022

This is a simple chocolate chip recipe, but there are some simple improvements I got from the Serious Eats cookie article that make the cookies a little fancier. The pefect chocolate chip cookie for me has a crispy crunch on the bottom and still is a tiny bit soft and chewy on top. These steps are all optional but can make the difference between a good and a great cookie. The

Chop the chocolate roughly to give it interesting texture.
Brown the butter on the stove and chill it before incorporating it into your dough. Throwing the raw brown sugar in the hot butter will help melt and caramelize some of the sugar and make the texture smoother.
Whip the white sugar, vanilla, and egg together before mixing in the rest of the ingredients roughly.
Rest the dough after you’ve mixed it. Serious Eats claims the optimal time is 3 days, but sometimes you can’t wait that long.

If you want a simpler recipe you can simply combine all the ingredients and mix them and make cookies.

20 servings

20 mins

14 mins

34 mins

Ingredients

112 g (1 stick) butter
150 g all-purpose flour
3 g (1/2 tsp) baking soda
1 g (1/2 tsp) salt
55 g white sugar
115 g brown sugar
1 (50 g) egg
4 g (1 tsp) vanilla
112 g (about 2 bars) dark chocolate
1 g (1/4 tsp) ground cinnamon, cardamom, or allspice
flaky sea salt to top

Equipment

Instructions

Brown ButterBrown the butter on the stove by melting it in a saucepan for about 5 minutes. Remove it from the heat and stir in the brown sugar. Stir in one small ice cube and chill in the fridge for 15 minutes.
Whip white sugar, vanilla, and eggWhip the white sugar, vanilla, and egg in a mixing bowl using a hand mixer until it reaches stiff peaks. This can take between 5 and 10 minutes depending on your mixer.
Add brown butter and brown sugarAdd in the butter and brown sugar and combine roughly with a spoon.
Mix in dry ingredientsMix in remaining dry ingredients (flour, baking soda, salt) and stir or mix on low until the mixture reaches a dough consistency with no visible dry powder. Add the chocolate and mix loosely.
Chill doughChill the dough for about 1 hour.
Pre-measure cookie ballsShape the dough into balls to be baked, about 30 g per cookie. This is another optional step but I find this to be really valuable, especially if I am not making the entire batch of cookies at once. If you pre-portion the cookies it saves a step later and it can be really easy like the "break and bake" cookies you find at the grocery store.
Rest the dough for up to 3 days in the fridge.
Preheat OvenPreheat the oven to 325 degrees.
Drop the cookie balls directly from the fridge onto the baking sheet. You can use parchment paper to make the cleanup easier. Bake for 14 minutes.
CoolRemove the cookie sheet from the oven and top with flaky sea salt (like Maldon's). Allow to rest for 2 minutes before transfering to a wire rack to cool completely.