bon appetit chocolate chip cookies

bon appetit chocolate chip cookies

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bon appetit chocolate chip cookies

INGREDIENTS

• 1 1/2 cups all-purpose flour (spooning into measuring cups, then leveling)
• 3/4 teaspoon 1¼ tsp. 4 g Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt
• 3/4 teaspoon baking soda
• 1 1/2 sticks ¾ cup (1½ sticks; 169 g) unsalted butter, divided
• 1 cup (packed) dark brown sugar
• 1/4 cup granulated sugar
• 1 1 large egg
• 2 2 Large Egg Yolks
• 2 teaspoons Vanilla Extract
• 6 ounces bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

PREPARATION

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.

Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

bon appetit chocolate chip cookies brown butter

There are hundreds of thousands of chocolate chip cookie recipes on the internet. Most use the same base ingredients. Flour, butter, sugar, baking soda and chocolate. The ratios of these ingredients will give you a wide variety of cookie types and textures. From thick and chunky to soft and chewy, or perhaps even crunchy — the various renditions are endless.

Bon Appétit has come up with one of my favourite cookie recipes. This cookie is sweet, salt, chewy, crunchy and has a perfect bitter essence from the dark chocolate. Give it a try! It is fairly easy and if you haven’t baked with browned butter before, you are in for a treat. It gives the cookie a deep, intense nutty and caramelized aroma and quality.

Methods

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns (5–8 minutes). Scrape into a large bowl and let cool slightly, about 10 minutes (an instant-read thermometer should register 125 degrees Fahrenheit).

Meanwhile, whisk flour, baking soda and kosher salt together in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Chocolate chips work too but you will not get the pooled chocolate effect you see in images of this cookie. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Place a rack in middle of oven; preheat to 375 degrees Fahrenheit. Using a 1 oz ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3″ apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined, cooled baking sheet.

bon appetit’s chocolate chip cookies

Chocolate Chip Cookies made with browned butter and 2 egg yolks.

INSTRUCTIONS

• Brown 8 tablespoons (114 grams) of the butter in a large (3 1/2 quart) saucepan. Remove pan from heat and add remaining 4 tablespoons of butter, stirring with a heavy duty heat proof scraper until fully melted. Add dark brown sugar, sugar, salt and vanilla and stir until blended, then stir in the egg and yolks. Let mixture stand for 3 minutes.
• After 3 minutes, stir again for 30 seconds. Let stand for another 3 minutes, then whisk again. The standing time helps dissolve the sugar with the theory being that more dissolved sugar in the batter will contribute to extra caramelization while baking.
• Add the baking soda and stir until blended, than add the 210 grams of flour and stir. The batter will be thinner than typical chocolate chip cookie dough and most likely still a little warm. Allow it to stand for another 5 minutes (or until cool) then stir in the chocolate chips.
• The batter will still be pretty runny, so empty it onto a large plate, cover and chill for about 30 minutes or until it is thick enough to scoop into portions.
• When thick enough to shape, shape into 16 equal portions and keep the portions chilled until ready to bake. You can bake right away, or let them chill overnight.
• Preheat oven to 375 degrees F. Place on parchment lined baking sheets, 2 inches apart. Bake 10-14 minutes at 375 degrees F. Allow them to cool directly on the baking sheet for about 10 minutes, then transfer to a wire rack.

bon appetit chocolate chip cookies

Ingredients

1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼ tsp. and 4 g Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

¾ tsp. (4 g) baking soda

¾ cup (1½ sticks; 169 g) unsalted butter, divided

1 cup (200 g) (packed) dark brown sugar

¼ cup (50 g) granulated sugar

1 large egg

2 large egg yolks

2 tsp. vanilla extract

6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Steps:

• Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
• Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
• Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
• Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

bon appetit chocolate chip cookie skillet

Adapted from Bon Appetit. This easy bon appetit Skillet Chocolate Chip Cookie is a breeze to make in less than an hour and is a crowd-pleaser every time.

INGREDIENTS

• 8 oz Dark or semissweet chocolate chunks We love Scharffen Berger
• 3/4 cups Dark brown sugar
• 1/3 cups Granulated sugar
• 8 Tbsp Melted butter cooled
• 3/4 tsp Kosher salt
• 1 Egg room temperature
• 1 1/2 Tsp Vanilla extract
• 1 1/3 Cups All purpose flour
• 1/4 Tsp Baking soda
• Pink Himalayan Salt Optional. That’s what we had on hand you can use your favorite sea salt

INSTRUCTIONS

• Preheat oven to 375 degrees. Spray a 10″ cast iron skillet with cooking oil and set aside.
• In a medium bowl, add your brown and white sugar, and melted butter. Stir until incorporated.
• Mix in your egg and vanilla extract and stir until blended.
• Add your flour, baking soda, and salt to the butter/sugar/egg mixture and stir until just blended.
• Stir in your chocolate chips, give it a good fold.
• Scoop your chocolate chip mixture into the cast iron pan. Spread evenly with a spatula.
• Bake for 20-25 minutes. Take out when you see the edges start to brown. Sprinkle sea salt on top (we used Pink Himalayan salt which we had on hand) Allow to cool completely (if you can wait) before slicing and serving.

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