These chewy on the inside and crispy on the outside cookies are filled with lots of chocolate chunks and made with nutty brown butter.
The Journey To The Ideal Cookie
For me, the ideal Chocolate Chip cookie is not only soft and chewy on the inside, but also just a little crispy on the outside. It’s all about getting that balance just right. The perfect balance of all the flavors and different textures. To make all that happen, just any boxed cookie mix won’t do. So, I set out to make this perfect cookie happen for myself.
- Keeping it Chewy and Crispy at the same time meant finding a way to to somehow keep the inside soft and chewy while overbaking the outside just a little. After many, many failed attempts, I found the secret ingredient in a shortbread recipe. Cornstarch was the key!
- The cookies are only as good as the chocolate you use! Skip the chocolate chips and chop up a chocolate bar for richer flavor.
- The Proportion of the Sugars : The white sugar makes cookies browner (by caramelizing) and crisper (by absorbing moisture) while the dark brown sugar. Dark Brown Sugar is made up of double the amount of molasses as regular brown sugar, making it ideal for a perfect chewiness. The molasses adds moisture and causes the proteins in cookie dough to firm up faster, creating a chewier texture.
Why Brown Butter?
Using brown butter in cookies can add a depth of flavor and a richness to the final product. The process of browning the butter brings out nutty, caramel-like flavors that can enhance the overall taste of the cookies. In addition to its flavor, brown butter can also add a creamy, velvety texture to the cookies. Using brown butter can add a unique twist to a classic cookie recipe and elevate the overall flavor and texture of the final product. It is a simple ingredient that can make a big difference in the taste and texture of the cookies.
How to freeze cookie dough
To freeze cookie dough, you can follow these steps:
- Shape the cookie dough into balls (or logs, depending on your preference)
- Place the dough balls on a baking sheet lined with parchment paper or a silicone baking mat.
- Freeze the dough for about 1 hour, or until it is firm.
- Once the dough is frozen, transfer it to a ziploc bag or an airtight container.
- Label the bag or container with the type of cookie dough and the date.
- Store the frozen cookie dough in the freezer for up to 3 months.
To bake the frozen cookie dough, remove the dough balls from the freezer and let them thaw slightly. Preheat the oven to the temperature specified in the recipe, and bake the cookies as directed, adding a few extra minutes to the baking time if necessary. Enjoy!Print
These are THE chocolate chip cookies for you to bring to your holiday parties this year. They’ve got a warm, deep flavor profile from the brown butter and loads of chocolate chunks to make it extra chocolatey.
- 1/2 cup unsalted butter
- 1 tbsp water
- 2/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1–1.5 cups of Chocolate Chunks, chopped chocolate or chocolate chips
- Sea Salt, for topping
- Brown the butter : on a medium saucepan melt the butter and keep stirring until the butter turns brown. Once the butter starts to bubble keep an eye on it – it happens fast! There are plenty of videos on YouTube if it’s your first time browning butter.
- Add the brown butter, 1 tbsp water, brown sugar and white sugar and mix well, then beat in egg and vanilla.
- In a separate bowl, sift the flour, cornstarch, baking soda and salt. Add the wet butter and sugar mixture to the dry ingredients and stir until blended.
- Stir in roughly chopped chocolate or chocolate chips. Chill the dough for 1 hour. Scoop 12 balls and bake for 10-14 minutes at 375F.
- Allow the cookies to cool on the baking sheet for 10 minutes and transfer to a cooling rack to cool completely.
If you make this recipe, be sure to tag me @eatsbyramya or DM me a picture & let me know how it went!