Serves 24
45 min
The Food Lab Chocolate Chip Cookies
Recipe GLPR9d851b80de1816
These are sophisticated chocolate chip cookies featuring a rich brown butter base combined with both bittersweet and semi-sweet chocolate chunks. The dough is whisked egg whites with granulated sugar until pale and ribbony, then folded with dark brown sugar, cooled brown butter, flour, and chocolate. The dough must be chilled overnight for optimal flavor and texture. Baked at a low temperature until golden at the edges yet tender inside, they're finished with a sprinkle of coarse sea salt that enhances the chocolate's depth.
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Ingredients
8 ounces (2 sticks) Unsalted butter
5 ounces (about 3/4 cup) Granulated sugar
2 Large eggs
2 tsp Vanilla extract
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) Dark brown sugar
10 ounces (about 2 cups) All-purpose flour
¾ tsp Baking soda
2 tsp Kosher salt
1 cube (about 2 tablespoons) Ice cube (frozen water)
4 ounces Bittersweet chocolate, roughly chopped into 1/2- to 1/4-inch chunks
4 ounces Semi-sweet chocolate, roughly chopped into 1/2- to 1/4-inch chunks
Coarse sea salt for garnish
Directions
In a medium saucepan, melt the unsalted butter over medium-high heat. Gently swirl the pan constantly until the milk solids turn golden brown and the butter develops a rich, nutty aroma, about 5 minutes.
Remove the pan from heat and continue swirling until the butter reaches a deep golden-brown color, approximately 15 seconds longer.
Pour the brown butter into a medium bowl and whisk in the ice cube. Transfer the bowl to the refrigerator and cool completely, whisking occasionally, about 20 minutes. (Alternatively, whisk over an ice bath to speed up the cooling.)
While the butter cools, whisk together the flour, baking soda, and kosher salt in a large bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the granulated sugar, eggs, and vanilla extract. Whisk on medium-high speed until the mixture is pale, light brownish-yellow in color, and falls off the whisk in thick ribbons when lifted, approximately 5 minutes.
Switch to the paddle attachment. Once the brown butter has cooled and just begins to turn opaque again with firm edges, add it along with the dark brown sugar to the egg mixture in the mixer.
Mix on medium speed to combine the brown butter and brown sugar into the egg mixture, about 15 seconds.
Add the flour mixture to the mixer and mix on low speed until just barely combined with some dry flour still visible, about 15 seconds.
Add the bittersweet and semi-sweet chocolate chunks and mix on low speed until the dough just comes together, about 15 seconds longer.
Transfer the dough to an airtight container and refrigerate for at least overnight and up to three days before baking.
When ready to bake, adjust oven racks to the upper and lower middle positions and preheat the oven to 325°F.
Portion the chilled dough into balls weighing approximately 1.75 ounces each (or use an ice cream scoop as a guide). Place 6 to 8 dough balls on each parchment-lined or non-stick baking sheet, as they will spread significantly during baking.
Bake in the preheated oven until the edges turn golden brown but the centers remain soft, 13 to 16 minutes, rotating the pans front to back and top to bottom halfway through baking.
While the cookies are still hot, sprinkle them very lightly with coarse sea salt and gently press it down to help it adhere to the surface.
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Repeat the baking process with the remaining dough.
Once completely cooled, store the cookies in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
