I've been on the quest for the perfect chocolate chip cookie ever since I began baking. This is a fairly subjective thing. Some like cakey, some like thin and crispy — but to me, the perfect chocolate chip cookie is chewy, somewhat dense; it has a slight butterscotch flavor; and the chocolate must be dark enough to counterbalance the sweetness of the dough.
This recipe has been in development about about three years. Inspired by Alton Brown, Serious Eats, and a handful of other recipes and ideas along the way, this recipe is a keeper.
The key to this cookie is not only following the simple techniques, but buying the best ingredients you can find. Your recipes are only as good as your weakest ingredient.
unsalted European-style butter (Kerrygold or Plugra)
jumbo egg yolk
white granulated sugar
light brown sugar
dark chocolate, chopped (Valrhona 60-70%)
Malden sea salt
In This Recipe
In a small sauce pan, melt butter over medium heat until slightly nutty with a
butterscotch aroma; let cool. Meanwhile, combine flour, baking soda, and salt in
a medium bowl; whisk to combine.
In the bowl of a stand mixer, combine egg, yolk egg, and white sugar. Using whisk
attachment, mix on medium speed until light and creamy—about 2 minutes.
Add brown sugar, milk, and vanilla. Whisk for another 2 minutes, then slowly drizzle
melted butter into mixture until fully combined.
Change mixer attachment to paddle. In three installments, add 1/3 of dry
ingredients to the bowl, scraping the sides in between. Once fully incorporated,
add chopped chocolate and give one quick mix to bring everything together. The
dough will be very loose at this point. Let stand at room temperature for about
10 minutes to firm up, then scoop with a #24 disher onto a parchment lined
sheet pan. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 °F. Place six cookies on a fresh sheet pan lined with
parchment paper and bake for 14-16 minutes, rotating halfway through to ensure
even browning. Finish with Maldon salt as you pull cookies from oven. Transfer parchment sheet to cooling rack and let cool for 15 minutes... if you can wait that long.