My Perfect Chocolate Chip Cookie
ONLY SIX MORE NIGHTS OF SLEEP ‘TIL CHRISTMAS!
Tony and I are flying home to California bright and early tomorrow morning and I’m not sure I’ll be able to fall asleep tonight because I am so full of excitement! I also haven’t packed or done any laundry, but regardless… It’ll be the first time I’ve gone home in a YEAR! EXCLAMATION MARKS!!!
Besides smothering my nephews and Chandler and playing heated games of Scattegories and Rummikub with my family, I plan on baking A LOT. The first order of business is baking Peanut Butter Blossoms, Russian Teacakes, Turtle Thumbprint Cookies, Snickerdoodles, Biscotti, and these Chocolate Chip Cookies.
I know, Chocolate Chip Cookies aren’t the most festive, but I don’t think there’s anything more comforting and reminiscent of home than this all-time classic cookie.
This cookie is an adaptation of Joy The Baker’s “The Best Brown Butter Chocolate Chip Cookies” I made a few months ago. Since trying out her original recipe, I’ve made a few adjustments and I’ve created something that I like to call, “My Perfect Chocolate Chip Cookie.” I increased the flour from 2¼ cups to 3 cups, added an egg white, omitted the molasses, and substituted milk chocolate for bittersweet chocolate and the results were prettttty noteworthy. They are soft, chewy, crunchy, and full of gooey milk chocolate shards and chunks. They are just pure heavenly.
My Favorite Chocolate Chip Cookie by The Bite-Sized Baker, adapted from Joy The Baker:
1 cup (16 tablespoons) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
½ cup granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 ½ cup milk chocolate, roughly chopped (I like to get a mix of chunks and small slivers of chocolate so every bite is full of melted chocolate!)
1 cup coarsely chopped pecans
Coarse sea salt, to sprinkle on top
- To make the cookies, line two baking sheets with parchment paper and set aside.
- Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 ½ to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
- Beat the remaining ½ cup butter with the brown sugar for 1 minute, until light and fluffy.
- Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
- Add the vanilla extract and eggs one at a time and beat until combined.
- Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
- Use a spatula to fold in the chocolate chunks and pecans and finish incorporating all of the dry flour bits into the dough.
- Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
- Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies; they’ll spread as they bake.
- Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and immediately sprinkle with sea salt, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
- Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.