Chocolate Chip Cookies

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I’ve been on the hunt for the perfect chocolate chip cookies for ages and I think I finally found that perfect chewy, flavorful, rich cookie that burst in your mouth with bitter-sweet pieces of chocolate and it’s perfect with a cup of tea or a glass of milk. I tried quite a few chocolate chip cookie recipes before and none of them proved to be as good as this one which is why they never made it to the blog. Unlike most recipes, this one doesn’t start by creaming butter and sugar. Instead, it uses browned butter and the mixing process is much easier and straight forward. In fact, the only thing that is more time-consuming while making it is the butter browning step – other than that, it’s piece of cake and the result is amazing. My inspiration for this recipe was Top with Cinnamon with a few changes, the main one being reducing the sugar content, which I always do because my taste buds like sweetness, but with good measure. It’s only a personal matter though so feel free to use the exact amount of sugar as Izy (btw, she’s 18, can you believe that?! she’s 18 and bakes such amazing things!).

It’s the browned butter that gives these cookies their distinctive flavor and makes them as chewy and rich as they are. The process of turning the butter into a rich, brown, fatty liquid is easy with one mention – do use a deep dish baking pan as it tends to splash, especially if you don’t use a good quality butter. I used a very shallow pan and only half of my butter was 80% fat, the other half was 60% fat so the water content made it splash quite a lot and the shallow pan contributed to it as well. You can only imagine how my stove looked after. Oh the joy of cleaning! But brown butter is well worth it! Its nutty flavor is unique and gives any recipe used into a lovely aroma that you can hardly put your finger on, but it’s definitely there and enriching every single bite.

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Ingredients

140 g butter
1 teaspoon vanilla extract
230 g all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
100 g white sugar
50 g brown sugar
1 egg
150 g dark chocolate (chopped (I used a mix of 60% and milk chocolate))

Instructions

Melt the butter in a deep dish saucepan. Once melted, continue cooking it over low to medium flame until it looks golden brown and smells nutty. You will also notice that a few brown, almost burnt bits at the bottom of the pan. Remove the butter from heat and let it cool 10 minutes. Stir in the vanilla extract.
Combine the dry ingredients in a bowl.
Add the butter and egg over the dry ingredients and mix just until combined – don’t overmix the batter. It will look somehow grainy, crumbly but don’t worry, it’s fine.
Take an ice cream scoop and fill it with dough, packing it well. Drop each cookie on a baking tray lined with parchment paper. I didn’t have an ice cream scoop so instead I took pieces of dough and shaped them in a bowl between the palm of my hands, packing them well.
Once the cookies are formed, place the pan in the freezer and freeze for at least 1 hour, up to 72 hours. I left the cookies in the freezer for 12 hours, but the original recipe says that the longer they stay in the freezer, the better the taste and texture so that’s something to experiment with.
Bake the cookies in the preheated oven at 400F for 8-12 minutes or until the edges turn golden brown but the center remains soft. Don’t bake them more than 12 minutes as they will harden after removed from the oven.
Let the cookies cool in the pan and store them in an airtight container.