Ahhh, finally a weekend where I can just kick back and make a good batch of chocolate chip cookies. After a busy week at work, this is exactly what I needed. Don’t get me wrong, it was still a busy weekend of baking but it was so low stress…minus the photography. I’m still working on that! I actually broke a sweat from the two shoots I did. Who knew it was such a workout??
Anyway, back to the cookies. As my dad would say…like a little cookie with your chocolate?? I mean these things are probably 70% chocolate and 30% cookie which is why it’s so important to use good quality chocolate for this! *cue Barefoot Contessa*
I took some inspiration from one of Tasty’s recent videos where they shared their perfect chocolate chip cookie recipe. I tweaked it a little but loved the idea of using browned butter and bread flour. These have a little extra chocolate, a little more chew, and a slight crunch on the outside…just the way I like it!
These cookies deserve a lot of hype, too! I mean, they’re good. They’re fancy bakery good. They’re “I’d break my diet for this” good. They’re salty, they’re sweet, they’re buttery, they’re rich, and they’re just packed full of flavor. They’re a bit different than your typical chocolate chip cookie recipe but I promise you will not be disappointed!
A couple tips for this recipe: make sure to use the correct flours and dark brown sugar. I don’t recommend substituting all-purpose flour or light brown sugar. The recipe will turn out totally different! Also make sure to buy GOOD chocolate. I used Ghiradelli bittersweet chocolate and semisweet chips. Lastly, make sure to refrigerate them! The wait is worth it.
Rich chocolate chip cookies loaded with chocolate chunks. This recipe is full of secret ingredients to make the perfect chocolate chip cookie.
- 1 1/4 cups cake flour
- 2/3 cup bread flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup + 2 tbsp unsalted butter (browned)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 1/2 tsp fresh lemon juice
- 1 large egg + 1 egg yolk
- 1/3 cup semisweet chocolate chips
- 5 oz dark chocolate (chopped)
- Maldon sea salt for sprinkling
- Start by browning the butter. In a saucepan, heat the butter over medium heat, stirring constantly.
- Bring it to a boil and keep stirring until the butter turns into a light amber color. If it bubbles too much to the point where you can’t see the butter, just take it off the burner until the bubbles go away and return it to keep cooking.
- When it’s done, pour it into a glass measuring cup and make sure it measures 1 cup. If it’s a little over, take some out. If it’s a little under, add some water. Some of the water in the butter boils out which is why you’re left with a little less than what you started with.
- Place it in the fridge to cool down a bit. Don’t leave it in for more than 15-20 minutes. It should be a liiiiittle warm to the touch but not hot.
- While the butter chills, chop the chocolate.
- Then, combine the flours, salt, and baking soda in a bowl and set aside.
- In a large bowl (for a hand or stand mixer), add in the sugars and espresso powder. Once the butter has cooled, pour it into the bowl of sugar and espresso and mix together until fully combined.
- Mix in the vanilla, lemon juice, and eggs. Finally, slowly incorporate the dry ingredients until the dough comes together. Fold in the chocolate.
- Using a large cookie scoop (I just an ice cream scoop that measures 1/4 cup) scoop out the cookie dough onto a cookie sheet to prep for the fridge. It should make 11-12 cookies. Refrigerate them for at least 4 hours but preferably over night.
- Preheat the oven to 350F and bake the cookies for 12-14 minutes (4-5 cookies at a time). Start at 12 and go up from there. The cookies will look a little dark throughout but you’re looking for slightly darker edges and a doughy center.
- Sprinkle with some sea salt when they’re fresh from the oven then transfer to a cooling rack. Cool completely before eating. Enjoy!
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