Chocolate Chip Cookies

Prep:30minCook:15min

These cookies are good. Make them and let them speak for themselves. Baking guide: 375F for ~10 minutes if room temp 350F for ~12 minutes if from fridge 350F for ~12 minutes after preheating if from freezer For frozen, I like to put the cookies in the oven before turning it on to allow the dough to thaw a bit. All of these times are estimates. Just keep an eye on them and pull them out whenever they look and smell delicious.

Updated at: Thu, 17 Aug 2023 09:49:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories257.8 kcal (13%)

Total Fat12.3 g (18%)

Carbs36.6 g (14%)

Sugars23.3 g (26%)

Protein2.8 g (6%)

Sodium53.7 mg (3%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

½ cupbutter

½ cupbrown sugar

½ cupgranulated sugar

1egg

½ tspvanilla extract

½ tspbaking soda

¼ tspbaking powder

1 ½ cupsflour

1 cupchocolate chips

Instructions

Step 1

Brown the butter over medium heat until toasty color. It shouldn't be black. Allow to cool in the fridge until firm. If you're in a hurry, you can place the hot saucepan in an ice bath while mixing frequently. For the next step, you'll want the butter to be room temperature but solid.

Step 2

Add both sugars and stir with a wooden spoon until combined. Please use a wooden spoon. I've broken several spatulas making this exact recipe.

Step 3

Transfer into a mixing bowl, being sure to scrape every browned milk solid from the saucepan. Add the egg and vanilla and beat vigorously until light and fluffy. The texture should almost resemble a sort of frosting consistency. If not, keep beating.

Step 4

Sift in flour, baking soda, and baking powder. Mix until combined. Add chocolate chips or chocolate chunks. I prefer the look of chocolate chunks, but anything works.

Step 5

Optional step: roll cookies into balls and place in the fridge covered in plastic for 24-48 hours. The browned butter flavors really transfer into the other parts of the dough and this is the best way to prepare these cookies.

Step 6

Usually I'll roll a bit of the dough into cookies for now, and roll the rest of the dough into a log wrapped in plastic wrap. Same way you would for compound butters. I like to freeze this log and cut 1/2-3/4 in thick discs and bake them fresh every time. Eating these at room temperature is a crime. Eat them warm always.

Step 7

Bake on a parchment paper-lined sheet pan according to the guide in the description. Allow to cool for 2 minutes and transfer to a plate. Sprinkle with salt and consume.

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