The Best Chocolate Chip Cookie: A FREE Virtual Cooking Class from Feed Your Soul
The Best Chocolate Chip Cookie
Yield: 18 cookies
1 cup bread flour
¾ cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips, packed
4 oz favorite bittersweet chocolate bar, chopped
sea salt, optional
Line two baking sheets with parchment paper. In a medium or large saucepan, add the butter and melt over medium heat. Bring the butter to a boil, stirring frequently. Continue to stir as the water in the butter begins to boil and the milk solids separate, sink to the bottom, and begin to toast and brown. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. You may need to add 2-3 tablespoons of water to the butter to bring the butter it back up to 1 cup (240 ml) of liquid. Place in the fridge until room temperature but not solid, about 10 to 15 minutes.
Meanwhile in a medium bowl, sift together the flours, salt, and baking soda through a strainer of sifter and set aside. In the bowl of a stand mixer (or large bowl with hand mixer) add the sugars, vanilla, and cooled brown butter. Cream together with the paddle attachment until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. Remove from sand mixer and fold in the chocolate chips and chunks into the dough using a spoon. Scoop the cookies onto prepared baking sheets in 3-tablespoon-sized (1.5 oz portion scoop) mounds about 3-inches apart from one another. For optimal flavor, cover and refrigerate for 1 hour or overnight.
Preheat the oven to 350˚F (180˚C). Bake in a preheated oven for 12-14 minutes. Immediately lightly sprinkle with sea salt if using. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Chef Tip: Add 1 teaspoon espresso powder to the sugar and butter mixture for an extra chocolatey taste. You can also freeze the cookie dough once scooped. When ready, place directly in oven and follow directions above. Bake for an additional 5 minutes.
recipe adapted from Tasty.com
Shopping List
1 cup bread flour
¾ cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
2 large eggs
½ cup semi-sweet chocolate chips
5 oz favorite bittersweet chocolate bar, chopped
1 teaspoon espresso powder, optional
1 tablespoon sea salt, optional
Do Before Class
Separate an egg. Keep yolk and save white for another day
Preheat oven to 350˚F
chop chocolate bar into small chunks (easiest with a serrated knife)
Measure all recipe ingredients
Have tools and equipment within reach
Review recipes and have questions ready!
Equipment
assorted mixing bowls
assorted spoons
oven and fridge
stand mixer with paddle attachment or large bowl and hand mixer
liquid measuring cup, at least 1 cup
baking sheet x 2
parchment paper
medium saucepan
sifter/strainer
1.5 oz portion scoop, optional
knife and cutting board