I'm always trying to discover the best chocolate chip cookie recipe. I've done significant research over the last couple of months to help me in my quest. Recently, I tried three different recipes. So, the next three posts are dedicated to chocolate chip cookies. Each cookie will have something different about it, that makes it unique.
It's the magical cookie mystery tour... waiting to take you away.
Oooh, I feel all psychedelic now. I need to turn on my lava lamp that hasn't been turned on for years, and maybe light some incense.
The question is, what makes the ultimate chocolate chip cookie? Everyone has a different opinion. Chewy? Crispy? Soft? Crumbly? Thin? Thick? It's impossible to please everyone. Or is it?
I got into a conversation at work, discussing this (there's not much to talk about at work). Several people seemed to think flat, mostly raw, chocolate chip cookies were the best. I don't know if I agree with them, even though I love cookie dough. I think you have to bake the cookies until they're golden, to achieve the most flavor. We want our cookies to have depth, don't we?
This is my first of three recipes, but it's my favorite; it's a combination of all of those textures. It's slightly chewy, dense, crispy, yet soft in the middle.
Here are my secret tips:
1. I brown the butter
2. I use coconut oil
3. I use yeast and baking soda for the leavening
4. I use flaky sea salt
5. I use Ghiradelli bittersweet chocolate chips
6. I toast the walnuts
7. I bake at a higher temperature - 375.
Cookie science = fun
Ultimate Chocolate Chip Cookies (Recipe by Me)
Printable Recipe
1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
3/4 teaspoon flaky sea salt (scant)
1/4 cup coconut oil
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips (Ghiradelli!)
3/4 cup coarsely chopped walnuts, toasted
Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.
In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.
In a large mixing bowl, using a mixer on medium speed, beat browned butter, coconut oil, brown sugar and granulated sugar until well combined and grainy, about 1 minute. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate chips and walnuts with a wooden spoon, until combined. Chill dough in the refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Generously butter a cookie sheet.
Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and bake at 375 degrees F, for 12-14 minutes, or until golden.
Cool for 2 minutes before transferring to wire racks.
Makes 16 large cookies
Printable Recipe
1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast
3/4 teaspoon flaky sea salt (scant)
1/4 cup coconut oil
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips (Ghiradelli!)
3/4 cup coarsely chopped walnuts, toasted
Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.
In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.
In a large mixing bowl, using a mixer on medium speed, beat browned butter, coconut oil, brown sugar and granulated sugar until well combined and grainy, about 1 minute. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate chips and walnuts with a wooden spoon, until combined. Chill dough in the refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Generously butter a cookie sheet.
Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and bake at 375 degrees F, for 12-14 minutes, or until golden.
Cool for 2 minutes before transferring to wire racks.
Makes 16 large cookies
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