chocolate chunk cookies
everything is better with brown butter
Chocolate chip cookies were the first things I learned how to bake. The recipe I used was on the back of a Nestle chocolate chips package. As time went on, I think I tried over 100 recipes. Some were good, some were mediocre, and others were just plain bad. What always fascinated me about chocolate chip cookies, is that there is no wrong way to make it. It’s all about what kind of flavor and texture you prefer. In my opinion, the perfect chocolate chip cookie has crispy edges and a soft-gooey center.
I don’t like a big and rounded cookie. Levain cookies are my worst nightmare. I don’t like a cookie that’s doing way too much. So needless to say, I hate Crumbl cookie. I like a coffee shop bakery cookie. They always have a picture perfect shape to them, chocolate chunks, and a necessary amount of salt. I have spent years developing my cookie recipe and I think that it’s in a good place to share with you all. My only request is that you brown your butter and you refrigerate your dough for at least 2 hours. I know it sucks but it makes a huge difference.
Ingredients
3/4 cup unsalted butter
1 cup brown sugar
1/4 cup white sugar
1 egg + 1 egg yolk (room temp)
1 tbsp vanilla extract
1 3/4 cup all purpose flour
3/4 tsp baking soda
3/4 tsp kosher salt
1 cup dark chocolate chopped (i used 78% dark)
1/2 cup chopped semisweet chocolate
Directions
Melt the butter over medium heat, stirring continuously until it foams and turns a light golden brown, releasing a pleasant nutty scent. Be careful not to brown the butter too much, as this can cause the liquid to evaporate and dry out the dough. Once it starts to brown and smell nutty, remove it from the heat immediately to prevent further evaporation. Let the butter cool.
In a large mixing bowl, combine the cooled brown butter with brown sugar and white sugar. Beat until well mixed. Then, add the egg, egg yolk, and vanilla extract, and mix thoroughly.
In a separate bowl, mix together the flour, salt, and baking soda. Gradually add half of the dry ingredients to the wet mixture until fully incorporated. Slowly incorporate the remaining flour, being cautious not to overmix the dough. Fold in the chocolate chunks.
Use a 1.5 or 2 ounce cookie scoop to form dough balls, placing them 2 inches apart on the prepared sheet. Refrigerate the cookie dough for at least 2 hours or overnight.
When you're ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Bake for approximately 11 minutes, or until the edges are lightly golden brown and the centers are slightly puffed and gooey.
Once you remove your cookies from the oven, top with some kosher salt. Allow the cookies to set before transferring them to a wire rack.
I topped some of mine with sesame seeds as well as kosher salt <3
& as always, I’m always posting throughout the week on instagram + tiktok:
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