25 May, 2018
The Definitive Chocolate Chip Cookies
3 Days, it took me 3 days to realized that The ultimate, the definitive cookie that Ive been trying so hard to perfect I already had, its a bit frustrating when your trying to create a new recipe, adding up the the ingredients to make, how much flour to add or how much sugar, which kind of sugar to add for chewiness and the right kind of chocolate chips, well I spent 3 days, using 3 kind of flour, and 3 days of frustration lead to the same conclusion in the end, that I had a very dense too hard on the outside and bread-y cookies on the inside. One thing I learned
- Using 3 kinds of flour( bread flour, cake Flour, & all-purpose flour) not a good idea, use 2 in combination
- When cooking brown butter, you will loose about 3 tablespoons or 3 ounces of liquid so you have to make up the difference
- Using 3 types of Chocolate( I use 5 ounces of milk chocolate chips, 5 ounces of semi sweet chocolate chips and 10 ounces of bittersweet chocolate bars chopped) will give you a well rounded chocolate experience
In Conclusion, after 3 days of getting the same result, I decided to update one of my go-to chocolate chip cookie recipes and elevated it by using brown butter and adding espresso powder. These two ingredients really added more depth and more flavor to what is already an almost perfect chocolate chip cookie to the Definitive chocolate chip cookie recipe I will ever made, and trust me, I have made this particular Recipe three times in my kitchen now and its just absolutely perfect, and the only chocolate chip cookie recipe you will ever need. Its Slightly nutty with the brown butter and with the 3 different types of chocolate, you get the full spectrum of chocolate goodness, its crunchy on the outside, soft and chewy and slightly under-bake in the middle, and when you chopped bittersweet chocolate bits that gets baked in with the batter its, just mouth watering and a delicious experience of a Chocolate chip cookie. On a sidenote, as with any cookie recipe, this chocolate chip cookie should be rested for at least 24 hours, trust me, you will be rewarded with one hell of a chocolate chip cookie if your patient and portion your cookie dough in a baking sheet before you rest your cookies in the fridge, its much harder to portion out cookies when the are cold ( I find 2 ounces to be best size for these cookies)
- 10 Ounces unsalted Brown Butter
- 1 2/3 Cups Bread flour(8 1/2 ounces)
- 2 Cup minus 2 tablespoons Cake flour(8 1/2 ounces)
- 1 1/2 Teaspoon baking powder
- 1 1/4 Teaspoon baking soda
- 15 Ounces Dark Brown sugar
- 4 Ounces of Granulated sugar
- 2 Teaspoon espresso Powder
- 1 1/2 Teaspoon kosher salt, plus more for sprinkling
- 2 Teaspoon good quality vanilla Extract
- 2 Large Eggs
- 5 Ounces Milk Chocolate Chips
- 5 Ounces Semi-sweet Chocolate Chips
- 10 Ounces of Bittersweet Chocolate Bars Chopped
- Make Brown butter
- Weight 13 to 14 ounces of unsalted butter and add into a light colored or stainless steel medium saucepan on low heat, continue to cook and whisk butter till white foam turns to clear bubbles, keep whisking for 15-20 minutes till you smell a nutty aroma and fat solids on the bottom turn golden brown, transfer to a bowl and weight to get 10 ounces of brown butter, transfer to fridge to cool overnight or let it cool slightly for 10-20 minutes before using.
- Sidenote: you will loose at least 3 ounces of liquid when your cooking butter, so I added 3 ounces more so I can get a total of 10 ounces of brown butter to make up for the loss
- In a large bowl sift together the flour, baking powder, baking soda, and espresso powder and set aside.
- with a hand mixer or a stand mixer, cream brown butter and sugars together for 5 minutes till light and fluffy, add eggs one at time mixing well after each addition, add the vanilla extract. Lower the speed of your mixer and gradually add flour till just combined, fold in the chocolate chips. Line two baking sheets with parchment paper and portion chocolate cookies and weight into 2 ounce balls, cover with a plastic wrap and place on the fridge to rest for 24 hours up to 72 hours.
- when ready to bake, preheat oven to 350 degrees, place 6 cookie dough balls on a baking sheet lined with parchment paper evenly spread out and bake for 16-17 minutes, transfer pan to a cooling rack and let cookies cool on the pan for 5 minutes, then transfer cookies to a cooling rack to cool, sprinkle cookies with kosher salt or sea salt for garnish, served with a side of tall glass of milk and enjoy
For the browning of the butter, I weight my unsalted butter to 14 ounces and got 11 ounces of brown butter, I refrigerated mine over night and let the brown butter come to room temperature and use all 11 ounces and the recipe still came out absolutely perfect.