Prepare to turn your kitchen into a sweet haven with the most delicious chocolate chip cookie recipe you'll ever discover. Although specific steps in this recipe require extra attention and detail, the overall process remains straightforward and easy to follow. Inspired by Claire Saffitz's chocolate chip cookie recipe, I've made slight modifications through multiple attempts, discovering what should and shouldn't be altered along the way.
Since I was a small child, I've had a deep love for baking. The kitchen became my playground, and the aroma of freshly baked goods was my favorite scent. Now, being able to write and share these recipes with Stephen on our Instagram account feels like a crazy fulfillment of a long-cherished dream.
Begin by placing a saucepan over medium heat, browning the butter until it reaches a dark caramel color. Keep a close eye on it, and stir constantly to prevent burning; you should notice brown bits forming at the bottom of the pan.
Once the butter reaches the desired color, remove the pan from the heat and carefully pour the browned butter into a metal bowl. Meanwhile, set up an ice bath in another bowl.
While stirring constantly, gradually add the heavy cream to the butter. Place the bowl with the butter and cream mixture into the prepared ice bath and continue stirring until the mixture becomes homogenous and smooth, achieving a creamy emulsion.
After obtaining a smooth consistency, take the bowl out of the ice bath and add in the sugars. Stir the mixture until it becomes fluffy. Follow this by adding the eggs one at a time and incorporating each one thoroughly. Introduce the vanilla extract into the mixture.
In a separate bowl, combine the dry ingredients. On a cutting board, chop the chocolate into chunks of varying sizes, ensuring not to exclude any chocolate dust.
Add the bowl of dry ingredients into the wet ingredients, stirring until just combined. Be cautious not to over-stir, as it may introduce too much air into the batter.
Using a spatula, gently fold the chopped chocolate into the batter. To prepare for baking, lay parchment paper on a baking sheet. Use an ice cream scoop to portion out the batter onto the sheet, creating individual cookies. For optimal results, allow the cookies to freeze for a day before baking, either in the freezer or fridge.
Recipe and Ingredients
Time: 30 -50 Minutes | Difficulty: Intermediate |
2 sticks unsalted butter (8 oz / 227g) cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
2 tablespoons molasses (1 oz / 30g)
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs cold from the refrigerator
1 tablespoon vanilla extract 5 ounces (142g)
1/2 cup bittersweet milk chocolate chips, half coarsely chopped
1/2 cup dark chocolate chips, half coarsely chopped
Brown butter in a saucepan over medium heat until dark caramel color, stirring to avoid burning. Look for brown bits at the pan's bottom.
Transfer browned butter to a metal bowl and set up an ice bath in another bowl.
Gradually stir heavy cream into the butter in the metal bowl. Place the bowl in the ice bath and stir until smooth, creating a creamy emulsion.
Remove from the ice bath and add sugars. Stir until fluffy. Add eggs one at a time, ensuring thorough mixing. Add vanilla extract.
In a separate bowl, combine dry ingredients. On a cutting board, chop chocolate into chunks, including any chocolate dust.
Add the bowl of dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-stir, avoiding too much air in the batter.
Gently fold chopped chocolate into the batter.
Lay parchment paper on a baking sheet. Use an ice cream scoop to portion out batter, forming individual cookies.
For best results, let cookies freeze for a day before baking in the freezer or fridge.
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