What is the best chocolate chip cookie recipe?

Best chocolate chip cookies recipe

A good cookie recipe has to have lots of contrasts: contrasting textures and contrasting flavors.

This is achieved by/with several features:,Ample salt u2014 salt is critical to contrast the sweet.

You wonu2019t taste a savory cookie, just a cookie with more contrast.

,A bit of instant coffee u2014 coffee is bitter and the cookie is sweet.

This bitterness contrasts nicely with the sweet dough while working with the chocolate to make it taste u2026 well u2026 more chocolatey.

(You will NOT taste any coffee.

),Bittersweet chocolate along with semisweet chocolate u2014 using milk chocolate in this recipe is idiotic.

The dough is VERY sweet.

The chocolate is also sweet but LESS sweet.

The limited shaving of bittersweet chocolate contrasts again.

,The dough is heavily sweetened but it also has vanilla hints and the browned butter that goes into it again, adds a nutty flavor that you can just sense in the background.

,The outside of the dough gets crisp and brown (brown is also nutty and slightly bitter) while the interior stays gooey and soft.

,The use of kosher salt sprinkled on top again, contrasts with the soft chocolate and gooey middle.

,The toasted pecans (Yes, youu2019ll toast them) add a wonderful crunch along with the gooey dough and chocolate.

,Ingredients:,313 grams of sifted AP flour (yes, fuckers u2014 migrate to metric weight instead of by volume for dry ingredients esp.

flour u2014 way better turnout).

If you MUST use a measuring cup, this is 2.

5 cups of very fluffy, sifted flour.

,1.

25 cups of butter (2.

5 sticks) rendered to 1 cup of brown butter (below).

,2 cups semisweet mini chocolate chips.

,1/2 cup shaved bittersweet chocolate.

,1 cup toasted pecans, roughly chopped.

,3/4 cup dark brown sugar.

,3/4 cup white sugar.

,2 large eggs (room temp).

,2 teaspoons vanilla (this is the additional liquid that you cooked off when you browned the butter).

,1 teaspoon instant coffee.

,1/2 + 1 teaspoon salt.

,1 teaspoon baking soda.

,Brown Butter: easy peasy! Drop that butter into a pot.

Bring it to a rolling boil.

Let it boil heavily until it just starts to turn brown.

Turn heat down until it basically stops boiling and you can smell nuttiness in the air.

Kill the heat and take the pot off the stove and put it on a potholder to cool off.

Whatever amount you have, make sure it doesnu2019t go below 1 cup.

If you have more, then pour some out until itu2019s exactly a cup.

(NOTE: try to use it right as it begins to solidify.

You just do not want any hot butter in this dough.

Slightly melty? Sure.

Melted? No.

Let.

It.

Cool.

),Toasted Pecans: also easy! In a cast iron skillet (always works best) drop the whole pecans into the pan along with 1 teaspoon of neutral oil (very neutral u2014 do NOT add any flavors here), medium heat, stir constantly with a wooden spoon.

Roast for about five minutes.

YOU CAN NOT WALK AWAY.

A burned pecan happens in fractions of a second.

DO NOT STOP STIRRING u2026 EVER.

Donu2019t look away.

If your kid starts to choke, call 911.

Ignore everything in life just pay attention to the goddamned pecans.

Chop and set aside to cool.

,In a stand mixer (sorry, unless youu2019ve gone to a cooking school, you probably donu2019t have the muscles to make this work right), place the vanilla, 1/2 teaspoon of salt and coffee in the bottom.

Let it steep for a minute.

,Add the softened butter, eggs and sugar.

Mix on high for a 3u20135 minutes.

(Did you read u201cthirty secondsu201d or u201cuntil well blendedu201d? No? Good.

Then beat the shit out of this.

Whip it .

.

.

whip it real good!u201d) It should look like a smooth, fluffy paste.

It should lighten by quite a bit.

Now, you can go right ahead and add everything else all at once.

Mix until well combined.

,Wrap this bitch in plastic wrap and stick it in the back of your fridge for 24 hours.

Yes, you have to store it for 24 hours.

No you do not get to complain.

Sure, you absolutely can make this immediately.

It will be good but if you want good, just use the fucking recipe on the back of the Nestle bag for shitu2019s sake.

It delivers good results every time and believe me, I use it more than I use this recipe.

Seriously, who the hell plans cookies two days away? Nobody.

Buuuuuuut, you want orgasmic cookies, you demonstrate Freudu2019s key metric for identifying adult maturity: u201cThe ability to delay gratification.

u201d,As Alton Brown says, u201cYour patience will be rewarded!u201dThe next day, you use your little cookie scooper to make even shaped balls all at once.

Put them back on the pan, stick them in the freezer for about 30 minutes.

Preheat your oven during this time to 375 degrees and let it heat up for about 30 minutes (unless youu2019re a pro, you probably donu2019t understand the importance of a pre-heat and if your oven can do it quickly or if it takes time, so just take the time).

,Line your sheets with parchment (baking) paper.

No you donu2019t get to just use the sheet.

Use parchment paper.

Use parchment paper.

Use parchment paper.

Place about eight cookies (along the long edge: 3 in a row, 2 in the middle row, 3 in the bottom row.

,Sprinkle the top of each cookie with a touch of Kosher salt.

(You can use as much or little as you like, but you should do this step! That said, my pictures below donu2019t have it, Iu2019d mixed it in with the dough which works fine but misses that nice salty crunch.

),Bake for 10u201313 minutes (keep an eye on the first batch to make sure they donu2019t over bake.

Donu2019t over bake.

By god, do not fucking burn them.

,The results:,RECAPPING:,Donu2019t skimp on the salt.

,Lots of contrasting flavors and textures.

,Age the dough.

,Use parchment paper (spray the pan with oil if you donu2019t want the paper to move about, but donu2019t use water, itu2019ll soak into the paper and ruin it).