The G.O.A.T Chocolate Chip Cookie
The G.O.A.T Chocolate Chip Cookie
The best chocolate chip cookies are definitely personal preference. But for my family, these are the G.O.A.T of chocolate chip cookies. The best version I have ever made. The bonus is you don't need a mixer. The combination of brown butter, brown sugar and molasses create a tender crumb and deep toffee like flavor. Combine this with dark chocolate chunks and flaky salt, they are simply delicious. If you like the cookies a bit sweeter, you can use milk chocolate chips but use the dark chocolate bars for the chunks. This recipe makes 30 three inch cookies. I do recommend that you prepare the dough then preheat the oven so the dough has a few minutes to rest before baking. You could allow this dough to chill overnight in the fridge or you can portion the dough then freeze the cookies to bake off when you feel like having cookies. I do recommend that you thaw the balls before baking. Keep in mind that the colder the dough, the slower they will spread so your cookies may be denser and smaller in diameter. Yes the brown butter and the molasses are necessary for this recipe. If you want to skip it, just try a different recipe:) I am not judging. I just want you to get the cookies your desire and this recipe requires brown butter and additional molasses to be the greatest of all time.
Ingredients
Equipment
Method
- Put the butter in the medium sauce pan and heat over medium low heat. Watch carefully. Swirl the butter gently and watch for browning. You will see small browned milk fats forming and the liquid will become golden. It will foam as the water evaporates out. Stirring or swirling allows you to watch for the color change and make sure it doesn't burn. Once the butter has browned, set aside to cool for 5 minutes.
- Into the saucepan with the brown butter, add the brown sugar, molasses, and vanilla extract and whisk vigorously. Then add the 2 eggs and whisk again for a few minutes until the mixture changes to a slightly lighter color. This is how you are adding some air into the mixture.
- In the large mixing bowl, add the flour and baking soda. Mix the dry ingredients together then add the wet into the dry and mix until mostly incorporated.
- Chop the chocolate bars into small chunks and then add all the chocolate into the cookie dough and fold in until the chocolate is well distributed and there is no visible flour in the mixture. Set aside while you preheat the oven.
- Preheat the oven to 350 F.
- Line the sheet tray or sheet trays with a silicone mat or parchment. Portion the cookie dough into 2 inch balls. I like to use an ice cream scooper to portion each ball and make sure each cookie is the same size. Arrange them about 3 inches apart and bake for 12 minutes.
- After 12 minutes, remove the cookies from the oven, sprinkle the tops with flaky salt and allow to cool on the sheet tray for 2-3 minutes before transferring to a cooling rack.
- This recipe makes 30 cookies. You can portion all the balls and then store them in the freezer or fridge and bake off just a few at a time. Just allow the frozen balls to thaw before baking. Don't skip the flaky salt. There is not salt in the recipe other than the salted butter so you will want a little salt on top to balance the sugar and dark chocolate.
Nutrition
Notes
