I’ve always loved chocolate chip cookies since I was a kid. Once pandemic hit and we started staying at home, I spent months perfecting my cookie recipe.
I do recommend reading my notes at the bottom. Otherwise, hark:
- Lightly mix until combined:
- 1 cup packed brown sugar
- ½ cup sugar
- 1 ½ tsp. vanilla extract
- 3 egg yolks
- 2-3 solid spoons of cottage cheese
- Browned unsalted butter 12 tbsp (180g) (key)
- Pour directly into bowl from pan [I’m lazy – see notes below]
- Mix on medium for ~2 minutes
- Mix on low-medium:
- Combine:
- 2 ¼ cups (~282 grams) good all-purpose flour
- 1 tsp. baking soda (I do 1.5 for more lift)
- 1 tsp salt (I do 1.5-2 for saltiness)
- Add 1/3rd at a time until mixed
- Do not overmix – just go until almost fully mixed
- Combine:
- Add -2.5 cups of chocolate mix (key – see notes below):
- Semi-sweet chocolate chips
- Chocolate bar(s) cut up into chunks
- Cacoa nibs
- Refrigerate for ~30m
- Scoop/shape into balls.
- Dough may become a bit crumbly. That is OK.
- Let sit in fridge in overnight (can skip due to insane hunger that will arise)
- Bake:
- 325F for 18 m – for chewier cookie
- 380 for 12m – for more crispy outside, more fudgy inside
A few things to note:
- Cottage cheese is used to re-hydrate the butter (browning it dehydrates it)
- When properly browning butter you are supposed to cool it. I’m lazy and just dump it in. But you gotta start mixing asap or it will cook the eggs!
- The mixture of chocolate is key (see picture below)
- I usually put the dough into a rectangular pan, let it chill, then cut it up into chunks. I then put the cut-up squares into the freezer so I can have a single serving of cookie whenever I want it:
A few testimonials of love: