I know I’m not alone in what seems like the never ending search for the perfect chocolate chip cookie. If you’re still wondering if such a thing exists, I promise you that it does…and the recipe is right here.
Well, let me back track a bit. I realize that ‘perfect’ is going to be different for everyone. Some like it crunchy, some like it chewy, some like milk chocolate, some like dark chocolate. So if your idea of the perfect chocolate chip cookies happens to be a soft, chewy, dark chocolate, super savory kind then I will repeat, the recipe for the perfect cookie is here.
Now, there are a few important things we need to discuss. If you want a cookie that’s extra special, it means the recipe is going to have a few extra special things. And this cookie does. Please, don’t skip these!
The first thing that makes this cookie different is that it uses browned butter. You’re going to make browned butter. I first learned of this when I read this recipe from Two Peas and Their Pod. I tried this recipe and for whatever reason, it was a bit of fail which came from something I learned about browned butter: you need to measure. When you make browned butter, the water in the butter is going to evaporate so what you need to do is then replace this lost water by increasing another liquid in the recipe. But, if you’re not exact in how much liquid to add you could either end up with really dry or overly wet dough. I ended up with overly wet and was never able to salvage the dough. So, in my recipe below, I’ve noted for you what measurement of browned butter you should end up with after the browning process and how much vegetable oil needs to be added back. I then read recipes about creating a flat and chewy cookie, like this one here, combined elements and added my own taste-testing changes and was practically singing “Hallelujah” when I took the first bite of one of these cookies.
The second thing about this cookie is it uses a combination of all purpose flour and bread flour. I use almost equal amounts and bread flour adds the extra special chewiness that you’re not going to get from just using only all purpose flour. You can find bread flour in the same area as the all purpose flour, although I needed to buy a big King Arthur bag, I didn’t see smaller bag sizes.
Next, you’re going to chop up your own dark chocolate. That’s right, skip right past the familiar bags of chocolate chips and find the bars of chocolate. As you’ll see in my recipe, I really liked Lindt 78% Dark Chocolate. It’s just dark enough without being bitter.
The next thing about these that’s going to change your life is the use of sea salt instead of regular iodized salt. Trust me, this is so worth it. Getting that sea salt flavor combined with the browned butter and dark chocolate is so incredible, you’ll never want a boring chocolate chip cookie again.
Oh…you need to chill the cookie dough for 30 minutes before baking. Hang in there, we’re in the home stretch! You really need the dough chilled so that these will spread to the perfect consistency when you bake them. Not too puffy, not too thin.
Lastly (we made it!!), there’s a little trick to get them to look like the finished product here. They don’t come out of the oven looking like this:
When these come out of the oven, you’re going to lightly bang the cookie sheet a few times on the counter, shake it back and forth, to encourage the cookie to settle flat and the melty dark chocolate to spread and pool. I also took my spatula and very very gently give a small press to the tops.
Ok, that’s it! I really hope you enjoy these, I bought some dark chocolate today just so I could get some of these in the oven as soon as possible.
-1 cup butter
-2 tablespoons vegetable oil
-1 1/2 cups dark brown sugar
-1/2 cup white sugar
-2 large eggs
-2 teaspoons vanilla
-1 3/4 cup all purpose flour
-1 cup bread flour
-1 teaspoon baking soda
-1 teaspoon sea salt
-2 3.5oz Lindt chocolate bars 78% Dark Chocolate, chopped
1. Heat oven to 350.
2. To make the browned butter, place the butter in a sauce pan or pot and melt. Once the butter is melted, turn the heat up until the butter simmers and cook 3-5 minutes. Whisk constantly and keep an eye on this because butter can burn fast. You don’t want a roaring boil, you want a light bubbly simmer. What you’re doing is browning the milk proteins in the butter. You’ll notice it will get a rich nutty smell and the color will start to turn a caramel brown. I’ve found 4 minutes has worked well for me. Once browned, pour butter into a heat safe bowl and let it cool slightly. (Now, here’s where the exactness comes in). Pour the butter into a measuring cup, you should be right at 3/4 cup. If you have too much, pour out until you measure 3/4 cup. If you find you have less than this, add a little vegetable oil until you are measuring 3/4 cup.
3. With your browned butter in a bowl, whisk in the 2 tablespoons of vegetable oil, bot sugars, and the vanilla. Whisk in each egg one at a time. In a separate bowl, whisk together the flours, baking soda, and sea salt. Gradually add the flour mixture to the butter mixture. Lastly, stir in the chopping chocolate.
4. Form your cookie dough balls and place on baking sheet, chill for 30 min (don’t skip this!!) Once chilled, bake for 9 minutes. When they come out of the oven, lightly bang the cookie sheet a few times on the counter, shake it back and forth, to encourage the cookie to settle flat and the melty dark chocolate to spread and pool. I also took my spatula and very very gently give a small press to the tops. Let cool on the sheet for 5 minutes before moving to a plate.
These are incredible warm! I loved heating them up in the microwave the next day.