Chocolate Chip Cookie
What's a 'good' chocolate chip cookie to you? I believe the answer is different for everyone and really depends on what feels most nostalgic and familiar perhaps? *The* chocolate chip cookie for me is one that is chunky, crispy on the outside but chewy on the inside, with a good ratio of cookie:chocolate chips.
These cookies were not exactly thick and chewy, but the browning of the butter made a huge difference in the taste. I might have overbaked mine since my oven runs hot because Claire Saffitz's looks way different lol. I might not have done her recipe justice so I'd try again next time!
Chocolate chip cookies from Claire Saffitz's Dessert Person cookbook. Chewy edge, soft chewy interior, puddles of chocolate. The hardest part is letting the cookie dough rest for at least half a day!
- 227 g unsalted butter
- 28 g milk
- 150 g sugar
- 150 g brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 260 g all-purpose flour
- 2 tsp salt
- 1 tsp baking soda
- 284 g chocolate (mix of milk, dark)
Portion out half of the butter needed (113g), heat in a small saucepan over a stove until some water evaporates and milk solids brown.
Add browned butter to remaining half of butter (113g), mix to melt.
Add milk and let mixture cool slightly.
Add sugar and brown sugar, mix to combine.
Add eggs, vanilla, mix to combine.
Add flour, salt, baking soda, mix to combine. Use spatula to ensure there are no pockets of flour remaining.
Fold in chocolate.
Set batter aside for 5 mins to firm up slightly.
Portion cookie balls using an 5cm ice cream scoop onto a parchment-lined baking sheet.
Cover baking sheet with plastic wrap and refrigerate for at least 12 hours, up to 48 hours.
When you are ready to bake, preheat oven to 176°C.
Space 6 cookies apart per baking sheet, bake for 18-22 minutes until they are dark golden brown around the edges
Once removed from the oven, let cookies rest for 5 minutes on baking sheet and transfer to wire rack to cool.
- Recommended to use a mix of chocolate, I used a mix of chopped dark/milk chocolate and dark chocolate pieces. Having a mix of chocolates and varying sizes provides better contrast.
- Claire recommends adding additional chocolate on top of the cookie dough prior to baking so you get nice visible chunks of cookies on top after baked. Definitely add more than one disc - I regret adding only one cus they look odd lol.
- Watch out for your oven temperature. Mine tends to run hot and cookies were done in 12 minutes VS the 18-22 minutes recommended in the cookbook.