My Ultimate Chocolate Chip Cookie

In a world filled with amazing cookie recipes, “My Ultimate Chocolate Chip Cookie” is a pretty bold claim, but, at the end of the day, my idea of the perfect cookie is quite simply the one that I love the best. And, as The Boy will attest, I’m rarely wrong 😉 . It’s just a really, really good cookie and I think it has a great chance of being your ultimate chocolate chip cookie too, for so many reasons. My Ultimate Chocolate Chip Cookie is made with brown butter for a rich, nutty, almost caramel-like flavor. I also use a combination of all-purpose flour and cake flour, which makes for a light and fluffy cookie that won’t fall apart easily (good news for you dunkers). Finally, I use three different types of chocolate, which results in a multi-layered, dang-this-is-amazing, chocolate chip cookie experience that will make your mouth sooo happy. BAM 💥 My Ultimate Chocolate Chip Cookie! Need I say more? No, but I will anyway. As I list the ingredients in the recipe, I will tell you why I made certain choices so that you too can feel very much the cookie scientist.

This recipe makes 36 medium sized cookies or 70 tiny ones. I like the tiny ones because they make me feel like a giant, in a good way.

 ½ cup ( 113 g) solidified brown butter (“how to” in directions below)
 ½ cup (100 g) solid vegetable shortening (such as Crisco. Using shortening in addition to butter helps keep your cookies from spreading out too much and gives them more moisture and chew)
  cup (135 g) brown sugar (makes a chewier cookie)
  cup (135 g) granulated sugar (with a bit of crunch)
 ¾ tsp fine grain kosher or sea salt
 2 tsp vanilla bean paste or extract (I like the bold vanilla flavor and the flecks of vanilla that you get with the paste, but if you don’t have it, don’t let it stop you from making cookies. Use vanilla extract.)
 1 tsp apple cider vinegar (this reacts with the baking soda to give you fluffy cookies. Yay!)
 2 large eggs
 1 ½ cups (195 g) all-purpose flour (for sturdiness 💪)
 1 ½ cups (210 g) cake flour (for fluffiness ☁️)
 1 ½ tsp cornstarch (more fluff ⛅️)
 1 tsp baking soda
 12 oz 9340 g) chocolate bits of choice (I only had one cup of semisweet chocolate chips when I started the recipe, but I had a bar of dark chocolate and a bar of bittersweet chocolate. I just chopped them up and added them in. Use what you have, but I highly recommended this combination of chocolates.)
 Flaky sea salt (optional)

1

I make my brown butter ahead of time and then store it in the refrigerator to bring it back to its solid-butter state. Then I take it back out to come to room temperature, just like I would with regular butter. This way I can still cream my butter and sugars together, while bringing those brown butter flavors to the party. You can absolutely make these cookies without browning the butter, but why?

Here’s how to make brown butter. Cut unsalted butter into small pieces and melt in a light-colored medium saucepan over medium heat. I recommend using a light-colored pan so you can easily see the butter changing color. Continue to cook, stirring the butter constantly, until you start to see brown bits forming at the bottom of the pan and the butter starts to smell nutty. Remove from heat and transfer to a heat-safe container and allow to cool before storing in the refrigerator to solidify. Take the brown butter out of the fridge to come to room temperature before proceeding. I made mine the night before and just took it out in the morning.

Brown butter, solidified and brought to room temperature. See the brown flecks?

2

Okay, cookie time.

Preheat oven to 375°. Line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ cups of cake flour, 1 ½ teaspoons of cornstarch, and 1 teaspoon of baking soda. Set aside.

3

In the bowl of your stand mixer combine ⅔ cup brown sugar, ⅔ cup granulated sugar, ½ cup of your brown butter, ½ cup shortening, ¾ teaspoon fine grain salt, 2 teaspoons vanilla bean paste or extract, and 1 teaspoon apple cider vinegar. Beat until smooth and fluffy. Scrape down the sides of the bowl to make sure it’s all incorporated.

Add the 2 eggs one at a time, mixing until fully incorporated and scraping down the bowl after each egg.

4

Add the flour mixture to the stand mixer one large spoonful at a time to avoid flinging flour all over the place. Don’t overmix, just a couple turns of the beater per-spoonful should do it.

Remove the bowl from your stand mixer and, using a rubber spatula (I actually like to use a rice paddle because it’s stiffer and has a short handle), make sure all the flour from the bottom of the bowl is incorporated. Add in your chocolate bits of choice and mix in by hand.

5

Scoop dough in the size of your choosing and shape into balls, then place on parchment lined sheet pan. Sometimes I use a 1 tablespoon size scoop for small cookies, other times I use a 2 tablespoon scoop. I have been known to use a ¼ cup scoop for monster cookies 😳 I can fit 20 of the tiny cookies on a sheet pan, but only 12 of the medium ones. (Monster cookies are a whole other discussion that we’ll have another day. It’s a doozy!) No matter what size you choose, leave 2 inches between cookies to allow for spreading. Don’t do what I did in the picture. I did it that way temporarily for reasons.

Sprinkle with a bit of flaky sea salt (if you want) and pop them in the oven.

Note: there’s no need to chill this dough. I tested the recipe both ways, baked right after mix and chilled overnight, and both batches baked up great. The overnight chill gives the cookies time to develop a bit of a deeper flavor, but in a cookie emergency, you’re good to go and they’re still delicious!

6

Bake at 375° for 8-9 minutes for the 1 tablespoon scoops, or 9-11 minutes for the medium sized ones. Sprinkle with a little extra flaky sea salt if you desire. I desired 😊 They will look puffy with lightly browned edges. They’ll flatten out a bit while they rest for 5 minutes on the sheet pan. Transfer them to a cooling rack and finish baking the rest of the cookies before you eat them.

Oh, who am I kidding? Eat a few cookies as you go, for quality control purposes, of course. You are so responsible.

Ingredients

 ½ cup ( 113 g) solidified brown butter (“how to” in directions below)
 ½ cup (100 g) solid vegetable shortening (such as Crisco. Using shortening in addition to butter helps keep your cookies from spreading out too much and gives them more moisture and chew)
  cup (135 g) brown sugar (makes a chewier cookie)
  cup (135 g) granulated sugar (with a bit of crunch)
 ¾ tsp fine grain kosher or sea salt
 2 tsp vanilla bean paste or extract (I like the bold vanilla flavor and the flecks of vanilla that you get with the paste, but if you don’t have it, don’t let it stop you from making cookies. Use vanilla extract.)
 1 tsp apple cider vinegar (this reacts with the baking soda to give you fluffy cookies. Yay!)
 2 large eggs
 1 ½ cups (195 g) all-purpose flour (for sturdiness 💪)
 1 ½ cups (210 g) cake flour (for fluffiness ☁️)
 1 ½ tsp cornstarch (more fluff ⛅️)
 1 tsp baking soda
 12 oz 9340 g) chocolate bits of choice (I only had one cup of semisweet chocolate chips when I started the recipe, but I had a bar of dark chocolate and a bar of bittersweet chocolate. I just chopped them up and added them in. Use what you have, but I highly recommended this combination of chocolates.)
 Flaky sea salt (optional)

Directions

1

I make my brown butter ahead of time and then store it in the refrigerator to bring it back to its solid-butter state. Then I take it back out to come to room temperature, just like I would with regular butter. This way I can still cream my butter and sugars together, while bringing those brown butter flavors to the party. You can absolutely make these cookies without browning the butter, but why?

Here’s how to make brown butter. Cut unsalted butter into small pieces and melt in a light-colored medium saucepan over medium heat. I recommend using a light-colored pan so you can easily see the butter changing color. Continue to cook, stirring the butter constantly, until you start to see brown bits forming at the bottom of the pan and the butter starts to smell nutty. Remove from heat and transfer to a heat-safe container and allow to cool before storing in the refrigerator to solidify. Take the brown butter out of the fridge to come to room temperature before proceeding. I made mine the night before and just took it out in the morning.

Brown butter, solidified and brought to room temperature. See the brown flecks?

2

Okay, cookie time.

Preheat oven to 375°. Line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ cups of cake flour, 1 ½ teaspoons of cornstarch, and 1 teaspoon of baking soda. Set aside.

3

In the bowl of your stand mixer combine ⅔ cup brown sugar, ⅔ cup granulated sugar, ½ cup of your brown butter, ½ cup shortening, ¾ teaspoon fine grain salt, 2 teaspoons vanilla bean paste or extract, and 1 teaspoon apple cider vinegar. Beat until smooth and fluffy. Scrape down the sides of the bowl to make sure it’s all incorporated.

Add the 2 eggs one at a time, mixing until fully incorporated and scraping down the bowl after each egg.

4

Add the flour mixture to the stand mixer one large spoonful at a time to avoid flinging flour all over the place. Don’t overmix, just a couple turns of the beater per-spoonful should do it.

Remove the bowl from your stand mixer and, using a rubber spatula (I actually like to use a rice paddle because it’s stiffer and has a short handle), make sure all the flour from the bottom of the bowl is incorporated. Add in your chocolate bits of choice and mix in by hand.

5

Scoop dough in the size of your choosing and shape into balls, then place on parchment lined sheet pan. Sometimes I use a 1 tablespoon size scoop for small cookies, other times I use a 2 tablespoon scoop. I have been known to use a ¼ cup scoop for monster cookies 😳 I can fit 20 of the tiny cookies on a sheet pan, but only 12 of the medium ones. (Monster cookies are a whole other discussion that we’ll have another day. It’s a doozy!) No matter what size you choose, leave 2 inches between cookies to allow for spreading. Don’t do what I did in the picture. I did it that way temporarily for reasons.

Sprinkle with a bit of flaky sea salt (if you want) and pop them in the oven.

Note: there’s no need to chill this dough. I tested the recipe both ways, baked right after mix and chilled overnight, and both batches baked up great. The overnight chill gives the cookies time to develop a bit of a deeper flavor, but in a cookie emergency, you’re good to go and they’re still delicious!

6

Bake at 375° for 8-9 minutes for the 1 tablespoon scoops, or 9-11 minutes for the medium sized ones. Sprinkle with a little extra flaky sea salt if you desire. I desired 😊 They will look puffy with lightly browned edges. They’ll flatten out a bit while they rest for 5 minutes on the sheet pan. Transfer them to a cooling rack and finish baking the rest of the cookies before you eat them.

Oh, who am I kidding? Eat a few cookies as you go, for quality control purposes, of course. You are so responsible.

My Ultimate Chocolate Chip Cookie

2 Replies to “My Ultimate Chocolate Chip Cookie”

  1. Whoa! The brown butter trick! I love it <3 Definitely worth sharing because these are indeed the ULTIMATE chocolate chip cookies!

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