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Crisp and chewy chocolate chip cookies

Based on 6 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

“My platonic ideal of a chocolate chip cookie has crisp edges and a soft, chewy center, with rich caramel notes and a subtle nuttiness. Balanced with the slight acidity of high-quality bittersweet chocolate, it’s a winning formula. This is my attempt at creating that perfect cookie, by combining the almighty powers of brown butter, brown sugar, and a high baking temperature, which ensures proper caramelization. I highly recommend resting the dough overnight, which only improves upon the texture. #stayhomekeepcooking”

Difficulty

Easy 👌
25
min.
Preparation
8
min.
Baking
360
min.
Resting

Ingredients

Pieces:-24+
250 g flour
1 tsp baking soda
1 tsp salt
200 g butter
125 g sugar
125 g brown sugar
eggs
vanilla bean
200 g bittersweet chocolate
flaky sea salt (for sprinkling)

Nutrition per serving

Cal
193
Protein
2 g
Fat
11 g
Carb
22 g
  • Step 1/4

    • 250 g flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 200 g butter
    • 125 g sugar
    • 125 g brown sugar
    • vanilla bean
    • 200 g bittersweet chocolate

    Combine the flour, baking soda, and salt in a small bowl. In a large bowl, mix together the white and brown sugars and salt. Split and scrape the vanilla bean and roughly chop the chocolate. Melt the butter in a small pan over medium heat. Cook until the butter begins to foam and brown, swirling often. Use a rubber spatula to scrape up the brown bits from the bottom of the pan, remove from heat, and set aside to cool slightly.

  • Step 2/4

    Add the slightly cooled brown butter to the sugar mixture and whisk to combine. Add the eggs and vanilla beans seeds and continue to beat until the batter feels smooth and slightly thickened.
    • eggs

    Add the slightly cooled brown butter to the sugar mixture and whisk to combine. Add the eggs and vanilla beans seeds and continue to beat until the batter feels smooth and slightly thickened.

  • Step 3/4

    Add the flour mixture to the batter and fold until almost all incorporated but not quite. Add the chopped chocolate and continue to fold until all is incorporated. Cover the dough with plastic wrap, pressing it against the dough to seal, and refrigerate for at least 1 hr. but best overnight.

  • Step 4/4

    • flaky sea salt (for sprinkling)

    Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper. Scoop the dough into golf ball-sized mounds and distribute them on the baking sheet with plenty of space in between them. Sprinkle with flaky sea salt and then bake for approx. 7 - 8 min., or until the edges are a deep golden brown and the centers are only just set but still soft and seemingly under-baked. Remove from the oven and let cool slightly before enjoying warm or transferring to a wire rack to cool completely.