Classic Chocolate chip Cookie

This cookie has it all: chewy center, crisp edges, gooey chocolate deliciousness.

Like many other things, the perfect cookie is very much subjective. Is your perfect chunky, or thin and crisp, or chewy? This cookie strikes a balance between all the above. It's rich in flavor with browned butter and dark chocolate chunks. The dough only gets better the longer it's in the freezer.

Any tips?

A note to chocolate: I am a lover of 60-70% dark chocolate. The slight bitterness from the dark chocolate balances the sweetness of the dough. But if you do not like dark chocolate feel free to use milk chocolate, but take note that cookie will be sweeter. At times I use a dark chocolate caramel bar chopped up to elevate the cookie. It is truly an incredible cookie.
A note to browned butter: you can use room temperature butter. But cooled browned butter is so very way better. And so very easy. For help follow this easy peasy browned butter guide.
A note to sugar: this recipe calls for a blend of white and brown sugar. The white sugar contributes to the crispiness of the cookie and the brown sugar to the chewiness. So, please use both.
A note to freezing: This dough does require freezing time. If not allowed to chill the cookie will spread longer than intended. Freezing also allows time for the flavors to marry. So, please freeze.

Any Tools?

Whisk, hand mixer, or stand mixer.

Classic Chocolate chip Cookie

golden brown chocolate chip cookies stacked to form a circle.

Serves

28-30 cookies.

Prep: 30min

Freeze: 8hrs

Bake: 15min

Total: 8hrs 45min

Ingredients

1 pound All purpose flour

1 tsp Baking soda

1 ½ tsp Baking powder

1 tsp Salt

2 ½ sticks (283grams) Butter

1 ice cube

8 oz White sugar

8 oz Brown sugar

2 large Eggs

2 tsp Vanilla

10 oz dark Chocolate bar chopped

Technique

1. Whisk cooled brown butter with white and brown sugar till light and fluffy.

2. Gradually add eggs and vanilla.

3. In a separate bowl combine dry ingredients: flour, baking soda, salt.

4. Chop chocolate bar ( can use chocolate chips if no bar, the chocolate will not be as gooey).

5. Fold in dry ingredients to wet batter. Do not overmix.

6. Fold in chocolate chunks. Do not overmix.

7. Transfer to plastic wrap and freeze overnight.

8. Divide dough into 50 gram balls. And refreeze to harden x about 15min.

9. Bake at 335F (fan-assisted) for 15 min, or 350F (without fan) x 15-17min.

Updated

November 28, 2022

Classic Chocolate chip Cookie

This cookie has it all: chewy center, crisp edges, gooey chocolate deliciousness.

Any tips?

Any Tools?

Classic Chocolate chip Cookie

Ingredients

Technique

Hot Chocolate Rice Krispies Treats

Fun Rice Krispies Treats

Orange Spiced Scones