THE BEST CHOCOLATE CHIP COOKIE
NO CAP. THESE ARE UNBELIEVABLY GOOD. BEST ENJOYED WARM!
16 cookies
Ingredients:
3/4 cup butter (preferably unsalted)
1 cup dark brown sugar
1/4 cup granulated sugar
1 egg + 1 yolk
2 tsp vanilla extract
1 3/4 cup flour
3/4 tsp baking soda
1 tsp salt
1 cup chocolate chips (semi-sweet or dark)
Flakey Sea Salt (for sprinkling)
The Blistered Peppers Take:
Seriously, we’ve done it. The perfect chocolate chip cookie DOES exist. And now you can enjoy it too.
So if you’ve noticed any one thing about Blistered Peppers - other than the fact that I will leave lead you to a bad meal - its versatility. With baking, versatility can cause some issues because…. well, science. However, as long as you stay within the ingredients and guidelines of this recipe you are no doubt going to have a delicious chocolate chip cookie. If you want to make this cookie the BEST cookie you’ve ever eaten, then listen up!
The real star in these cookies is the browned butter. Browned butter adds a layer of nutty-ness and richness that is not apparent in most cookies. While I do have a huge sweet tooth, I’ve found that the combo of the browned butter with a lower cacao chocolate borders on being too rich, too sweet, but the flakey salt balances these flavors beautiful. So be a bit heavy handed with the salt bae sprinkle - I like to balance the sweet and salty as best as possible but to each their own!
As I mentioned, chocolate cacao percentages make a huge difference in flavor. As does the brand of chocolate you use! I recommend to use Guittard chocolate chips because their flavor is simply superior. To be even more detailed, I prefer the 63% extra dark (which I linked) as it provides the perfect balance, but you really can’t go wrong.
Hot tip: the dough must be cooled before baking.
Hotter tip: enjoy the cookies while warm! Once the cookies have cooled, they are still great but have a little different texture so I’d even suggest a pop in the microwave for 10 seconds to get that ooey-gooey-ness going again.
Hottest tip: you know when you want a cookie and you don’t want to make the dough again. Or friends are coming over and you want your home to smell like you’ve just been baking. Or really any other reason to just enjoy warm cookies? Well… this dough can be frozen! After allowing the dough to cool, shape the cookies as you normally would to bake them, place them in an air tight container and pop in the freezer. The dough will keep for a few weeks and the only difference is that when you bake them, you’ll want to lower the temp by about 15 degrees and bake for about 2 minutes longer.
Recipe:
In a large pan over medium heat, brown the butter. Let it melt, stir it often, and suddenly you will see the butter start to foam and shortly after it’ll brown (approximately 4 minutes).
As you see the butter turn gold, turn off the heat and keep stirring, the butter will continue to ‘brown’ but you don’t want to over do it!
Allow the butter to cool in a large heat-proof bowl. Meanwhile whisk the flour, baking soda, and salt in a medium bowl. Set aside.
Combine the butter with both sugars until smooth - I use a rubber spatula but can also use a whisk. Add the egg, additional yolk, and vanilla. Make sure no lumps remain. Fold in half of the flour mixture until well-combined, then add the remaining flour. Make sure no dry spots remain in the dough. Fold in the chocolate chips.
Place the dough in the fridge for 30 minutes. Preheat the oven to 375 degrees.
Using a spoon or cookie scoop, shape cookies and place on parchment lined baking sheet.
Bake cookies for 8 minutes. I like to bang the cookie sheet at around the 6 minute mark, this creates a beautiful crinkle and less puffy of a cookie. Remove from oven and immediately sprinkle with flakey sea salt.
For a more crispy cookie, bake for 8-10 minutes.
Let cool, enjoy warm while the cookie is still soft and the chocolate still melty!
