Chocolate Chip Cookies

I recently came across this article by Serious Eats: The Science of the Best Chocolate Chip Cookies (great article by the way!). With such an ambitious title, I couldn’t help but try their “Best Chocolate Chip Cookies” recipe. I’ve never made chocolate chip cookies from scratch before, but figured this would be fun to try out. The verdict? Definitely one of the best cookies I’ve had, and definitely on my make-again list. This recipe calls for you to age the dough, so be sure to make the dough a day before you want to eat it!

Chocolate Chip Cookies


8 oz (2 sticks) unsalted butter
1 ice cube
10 oz (~2 cups) all-purpose flour
3/4 tsp baking soda
1 tsp table salt
5 oz (~ 3/4 cups) granulated sugar
2 large eggs
2 tsp vanilla extract
5 oz (~ 1/2 tightly packed cup + 2 tbsp) brown sugar
8-10 oz semi-sweet chocolate, roughly chopped into 1/2 to 1/4-inch chunks

Step 1:

Melt the butter in a saucepan over medium-high heat. Cook, continuously swirling the pan, until the butter turns into a golden brown color (5-7 min).

Remove from the heat and continue swirling the pan until the butter is a rich brown color (30 sec-1 min).

Transfer the butter to another bowl, whisk in an ice cube, and then put it in the fridge to cool completely. This should take at least 20 minutes.

Step 2:

Chop up your chocolate. The original recipe called for 8 oz of chocolate; I used 9. 8 oz was a little too little chocolate for my liking, 10 is pretty chocolate-y – your choice.

Step 3:

With the butter cooling, manually whisk together the flour, baking soda, and salt.

Then, combine the granulated sugar, eggs, and vanilla extract into a large mixing bowl, and whisk together with a stand or hand mixer until the mixture falls off the whisk in thick ribbons. This should take 5-7 minutes.

Step 4: 

Once the butter has completely cooled, add the butter and brown sugar into the egg mixture. Whisk just to combine (~15-30 seconds).

Then add the flour mixture, and mix together until the dough is just barely combined, with some dry flour remaining (~30 sec-1 min).

Add chocolate and mix to combine.

Refrigerate the dough in an airtight container for 1-3 days.

Step 5: 

Preheat oven to 325 F. Roll dough into balls 1.5 inches in diameter, and bake for approximately 15 minutes.

After removing the finished cookies from the oven, let them cool for 2 minutes, before transferring the cookies to a wire rack to cool completely. These cookies can last up to 5 days in an airtight container at room temperature.


Protip: Before eating a day(s)-old cookie, I recommend popping them into the microwave for 10-15 seconds a cookie. Trust me, it makes a world of a difference.


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