Chocolate Chip Cookie Recipe!
Chocolate chip cookies are a love language. Pockets of warm, melty chocolate in a sweet and dense cookie. The way that the chocolate oozes out when you pull the cookie in half. Topped with salt to give that classic sweet and salty taste. There is nothing like it. I want to bring the joys of chocolate chip cookies to everyone that I can. So, I took my inspiration from a recipe on the “Tasty” app and created an almost entirely customizable recipe for chocolate chip cookies.
The photo to the side is my sister enjoying the vegan version of these cookies. |
Ingredients that you will need:
-½ cup of both semi-sweet chocolate chips and dark chocolate chips.
You can replace with chocolate or chocolate substitute of choice. You don’t have to be spot on with this measurement. I found that this measurement provided a somewhat perfect chocolate to cookie ratio, but you can add more or less if you would like.
-1 cup of dark brown sugar.
You can substitute for 1 cup of light brown sugar.
-½ cup of white sugar.
-2 eggs.
You will only use the yolk of one of said eggs. You can also substitute with ½ cup of unsweetened apple sauce for vegan substitute.
-2 ½ sticks of butter.
Unsalted sweet cream butter is what I used, but you can use any kind.
-2 teaspoons of vanilla extract.
-1 teaspoon of baking soda.
-¾ cup of all-purpose flour.
-1 cup of bread flour.
You can replace the bread flour with 1 cup of all-purpose.
-½ teaspoon (plus a pinch) of salt.
-½ cup of both semi-sweet chocolate chips and dark chocolate chips.
You can replace with chocolate or chocolate substitute of choice. You don’t have to be spot on with this measurement. I found that this measurement provided a somewhat perfect chocolate to cookie ratio, but you can add more or less if you would like.
-1 cup of dark brown sugar.
You can substitute for 1 cup of light brown sugar.
-½ cup of white sugar.
-2 eggs.
You will only use the yolk of one of said eggs. You can also substitute with ½ cup of unsweetened apple sauce for vegan substitute.
-2 ½ sticks of butter.
Unsalted sweet cream butter is what I used, but you can use any kind.
-2 teaspoons of vanilla extract.
-1 teaspoon of baking soda.
-¾ cup of all-purpose flour.
-1 cup of bread flour.
You can replace the bread flour with 1 cup of all-purpose.
-½ teaspoon (plus a pinch) of salt.
RECIPE:
[1] Cut your 2 ½ sticks of butter into chunks or measure out roughly 1 ½ cups of butter.
[2] In a big pan (bigger = better), melt butter on medium. Stir the butter constantly and don’t quit watching it or it will burn. After a little bit you will see the proteins and the fat separate, which is a good thing. It is done when the proteins toast, turning the liquid a nice brown.
Alternative method: In a microwave safe container, microwave your butter for 2 – 3 minutes, stirring every 10 seconds.
**If using a vegan butter alternative, melt your butter as opposed to browning it. Vegan butter cannot be browned because it doesn’t have the milk fats to separate from the proteins.
[3] Pour browned butter into a heat-safe liquid measuring cup. Check to make sure that you have 1 cup of liquid butter. If not, then add water until you have 1 cup. Put into fridge to speed up the cool down.
[4] Measure out and prep all ingredients.
[5] Sift the all-purpose flour, salt, bread flour, and baking soda together into a bowl. Combine them with a whisk.
Alternative method: Combine the all-purpose flour, salt, bread flour, and baking soda together with a whisk or fork. The important thing is that they are well mixed with no clumps.
[6] In a stand mixer mix the brown sugar, vanilla extract, white sugar, butter together until it is a fluffy and light texture.
Alternative method: In a bowl with a whisk or a hand mixer, mix the brown sugar, vanilla extract, white sugar, butter together until it is a fluffy and light texture.
**Very important that the butter is room temperature, liquid but cool to the touch.
[7] Add the yolk and the egg into the bowl with the sugars, vanilla, and butter and mix the same way as step six until just combined.
[8] Mix in the dry ingredients slowly and in batches so that it’s not overwhelming. Don’t over-mix.
[9] Add the chocolate in by folding.
[10] Cover dough and place in fridge until step eleven is complete.
**(Optional but recommended) Cover the dough and put in fridge for at least 30 minutes and up to overnight. The longer they sit, the deeper the flavor will be.
[11] Start preheating oven at 350 and prep baking tray with parchment paper or a nonstick spray.
[12] Take dough out and place on prepared baking sheet. Make the dough balls as big as the center of your palm.
[13] Bake for 8 minutes.
[14] Add a little salt on top and enjoy!
[1] Cut your 2 ½ sticks of butter into chunks or measure out roughly 1 ½ cups of butter.
[2] In a big pan (bigger = better), melt butter on medium. Stir the butter constantly and don’t quit watching it or it will burn. After a little bit you will see the proteins and the fat separate, which is a good thing. It is done when the proteins toast, turning the liquid a nice brown.
Alternative method: In a microwave safe container, microwave your butter for 2 – 3 minutes, stirring every 10 seconds.
**If using a vegan butter alternative, melt your butter as opposed to browning it. Vegan butter cannot be browned because it doesn’t have the milk fats to separate from the proteins.
[3] Pour browned butter into a heat-safe liquid measuring cup. Check to make sure that you have 1 cup of liquid butter. If not, then add water until you have 1 cup. Put into fridge to speed up the cool down.
[4] Measure out and prep all ingredients.
[5] Sift the all-purpose flour, salt, bread flour, and baking soda together into a bowl. Combine them with a whisk.
Alternative method: Combine the all-purpose flour, salt, bread flour, and baking soda together with a whisk or fork. The important thing is that they are well mixed with no clumps.
[6] In a stand mixer mix the brown sugar, vanilla extract, white sugar, butter together until it is a fluffy and light texture.
Alternative method: In a bowl with a whisk or a hand mixer, mix the brown sugar, vanilla extract, white sugar, butter together until it is a fluffy and light texture.
**Very important that the butter is room temperature, liquid but cool to the touch.
[7] Add the yolk and the egg into the bowl with the sugars, vanilla, and butter and mix the same way as step six until just combined.
[8] Mix in the dry ingredients slowly and in batches so that it’s not overwhelming. Don’t over-mix.
[9] Add the chocolate in by folding.
[10] Cover dough and place in fridge until step eleven is complete.
**(Optional but recommended) Cover the dough and put in fridge for at least 30 minutes and up to overnight. The longer they sit, the deeper the flavor will be.
[11] Start preheating oven at 350 and prep baking tray with parchment paper or a nonstick spray.
[12] Take dough out and place on prepared baking sheet. Make the dough balls as big as the center of your palm.
[13] Bake for 8 minutes.
[14] Add a little salt on top and enjoy!
There is a science behind all baking. In this recipe I take that science and use it to my advantage. I browned the butter before cooking to deepen the flavor profile of the cookies. When you brown butter you melt the water away, leaving the proteins within the fat to toast. This is a French technique called ‘beurre noisette’ that takes most baked goods to the next level. I used an egg and an egg yolk because the yolk contains much of the fat within the egg, which will bring a concentration of smoother batter and a thick cakey cookie. I chose to use bread flour because the higher protein content made my dough easier to work with. When comparing the cookie made with all-purpose and bread flour to one with only all-purpose, I found that my chosen cookie had more body and did not spread so much.
I hope that this adapted recipe inspires someone out there to make their own perfect chocolate chip cookie! |
Bibliography:
“Classic French Beurre Noisette recipe.” The Good Life France, https://thegoodlifefrance.com/classic-french-beurre-noisette/. Accessed 9 November 2021.
Collins, Carmen. “10 Types of Flour to Use in Your Baking.” CountryLiving, 4 February 2020. https://www.countryliving.com/food-drinks/a30720270/flour-types/. Accessed 10 November 2021.
Davis, Katie. “Brown Butter and Toffee Chocolate Chip Cookies.” Tasty, https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies. Accessed 3 November 2021.
King, Claire and Loitsch, Scott. “How to Make the Perfect Chocolate Chip Cookies.” Tasty, https://tasty.co/recipe/tasty-101-ultimate-brown-butter-chocolate-chip-cookies. Accessed 3 November 2021.
Morocco, Chris. “BA’s Best Chocolate Chip Cookies.” Tasty, https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies. Accessed 3 November 2021.
Mridul, Anay. “Plant Science: the challenges of making vegan brown butter.” The Vegan Review, 2 May 2021.
https://theveganreview.com/plant-science-the-challenges-of-making-vegan-brown-butter/. Accessed 9 November 2021.
“The Role of Eggs in Baking.” LeFoodist, 2018. https://www.lefoodist.com/guides/cooking-classes-paris/cookingparis148.html. Accessed 10 November 2021.
Wood, Kate. “YOU NEED TO KNOW: How to Brown Butter.” Wood and Spoon, 21 July 2017. http://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/. Accessed 9 November 2021.
Zhou, Alvin. “The Best Chewy Chocolate Chip Cookies.” Tasty, https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies. Accessed 3 November 2021.
Zhou, Alvin. “Chocolate Chip Cookie.” Tasty, https://tasty.co/recipe/chocolate-chip-cookies. Accessed 3 November 2021.
Zhou, Alvin. “Brown Butter Toffee Chocolate Chip Cookie.” Tasty, https://tasty.co/recipe/brown-butter-toffee-chocolate-chip-cookies. Accessed 3 November 2021.
“Classic French Beurre Noisette recipe.” The Good Life France, https://thegoodlifefrance.com/classic-french-beurre-noisette/. Accessed 9 November 2021.
Collins, Carmen. “10 Types of Flour to Use in Your Baking.” CountryLiving, 4 February 2020. https://www.countryliving.com/food-drinks/a30720270/flour-types/. Accessed 10 November 2021.
Davis, Katie. “Brown Butter and Toffee Chocolate Chip Cookies.” Tasty, https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies. Accessed 3 November 2021.
King, Claire and Loitsch, Scott. “How to Make the Perfect Chocolate Chip Cookies.” Tasty, https://tasty.co/recipe/tasty-101-ultimate-brown-butter-chocolate-chip-cookies. Accessed 3 November 2021.
Morocco, Chris. “BA’s Best Chocolate Chip Cookies.” Tasty, https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies. Accessed 3 November 2021.
Mridul, Anay. “Plant Science: the challenges of making vegan brown butter.” The Vegan Review, 2 May 2021.
https://theveganreview.com/plant-science-the-challenges-of-making-vegan-brown-butter/. Accessed 9 November 2021.
“The Role of Eggs in Baking.” LeFoodist, 2018. https://www.lefoodist.com/guides/cooking-classes-paris/cookingparis148.html. Accessed 10 November 2021.
Wood, Kate. “YOU NEED TO KNOW: How to Brown Butter.” Wood and Spoon, 21 July 2017. http://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/. Accessed 9 November 2021.
Zhou, Alvin. “The Best Chewy Chocolate Chip Cookies.” Tasty, https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies. Accessed 3 November 2021.
Zhou, Alvin. “Chocolate Chip Cookie.” Tasty, https://tasty.co/recipe/chocolate-chip-cookies. Accessed 3 November 2021.
Zhou, Alvin. “Brown Butter Toffee Chocolate Chip Cookie.” Tasty, https://tasty.co/recipe/brown-butter-toffee-chocolate-chip-cookies. Accessed 3 November 2021.