I’ve been craving cookies for weeks now, but didn’t get around to making them for a good long while. Others would tell me to just go buy some, but I have a rather strict rule when it comes to baked goods: if I’m too lazy to make them, and a friend hasn’t offered them to me, then I’m not going to eat them. This comes both from a certain amount of food snobbery as well as a desire to remain able to fit into my jeans (did I mention I loathe clothes shopping?). The other night I finally got to it with help from my gent.
The Food Lab’s Best Chocolate Chip Cookie Recipe is my go-to recipe for chocolate chip cookies, replacing one that a friend had given to me in elementary school and which I’ve never written down, so never seemed to remember quite right. When I make a batch, I scoop the dough and then freeze it solid before putting it into an airtight freezer container so that I don’t feel obliged (or tempted!) to bake and eat them too fast. When I want to make fresh cookies, I just put them onto a lined cookie sheet and bake them as normal, adding a couple of minutes to account for the frozen dough.
Recommended reading: the science behind baking the most delicious cookie ever
| Prep Time | 30 minutes |
| Cook Time | 15 minutes (per pan) |
| Passive Time | 1 day |
| Servings |
cookies
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- 225 grams butter 2 sticks, or 8 ounces
- 280 grams all-purpose flour 2 cups, or 10 ounces
- 4 grams salt 2 tsp
- 1 standard ice cube 30 mL, or 2 tbsp
- 3 grams baking soda 0.75 tsp
- 100 grams eggs 2 large
- 10 millilitres vanilla extract 2 tsp
- 140 grams granulated sugar 0.75 cup, or 5 ounces
- 140 grams brown sugar 0.5 cup plus 2 tbsp, tightly packed
- 225 grams semisweet chocolate chips 8 ounces
- sea salt for garnish
Ingredients
Brown butter
Dry mix
Wet mix
Mix-ins and toppings
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- Melt butter in a saucepan over medium-high heat and cook until solids start to brown and butter releases a nutty aroma, about 5 minutes. Remove from heat swirl pan about 15 seconds longer, then add ice cube and mix. Let cool completely, using an ice bath if you want to speed it up.
- Combine dry mix in a medium-sized bowl and mix well.
- Place all wet mix ingredients in a large mixing bowl and whisk with an electric mixer until mixture is pale brow and falls off the whisk in thick ribbons (about 3 to 5 minutes on medium-high speed)
- Add cooled brown butter to wet mix and mix on medium speed until just combined.
- Add dry mix to wet and mix until just combined.
- Add chocolate and mix until dough comes together.
- Refrigerate dough in an airtight container at least overnight and up to 3 days.