As the holiday seasons approach, a lot of us will bake more. From office get togethers to family Christmas gatherings, over the next few months, a friend or family member may ask you to produce a baked good for the group at one time or another. Enter the tried and true: chocolate chip cookie. It's a quick, forgiving, but sometimes forgettable, dessert.
As a cook, I’ve always strived to make great versions of simple foods. I absolutely love chocolate chip cookies and set out to perfect the snack. After months of very tasty R&D, I wound up with a chewy inside, crispy outside. sweet and salty cookie. To get there, I made a lot of chocolate chip cookies. Through this experience, I’ve found a few key recipe steps that take a so-so cookie to a decedent, memorable, bakery style dessert.
Chocolate
To make a great cookie, you need great ingredients, and chocolate should be the star of the show. Utilizing different shapes and styles of mix-ins gives your cookie a layered and dynamic chocolate distribution. I recommend finding high-quality chocolate in bar form and rough chopping it on your own. These irregular chopped shapes will take your cookie to the next level.
If you prefer to use a prepackaged morsel, mixing half mini semi-sweet chocolate chips and half dark chocolate chunks is a great option. I encourage you to experiment with types of chocolate and find out what gives you the flavor profile you enjoy most.
Butter
Butter. It’s good. Like really good. You know what makes it even better? When you brown it. Browning butter may seem like an intimidating culinary task, but with a little practice and the help of a thermometer, it’s very doable for the motivated home cook. Brown butter is achieved when the milk solids within the butter toast and brown, releasing a richer flavor. This happens around 320 degrees Fahrenheit. When browning butter, time is a factor. Here’s a few tips to achieve a nutty and delicious addition to any recipe.
- If available, use an enamel-coated pan. The light-colored enamel bottom offers a higher contrast against browning milk solids making them easier to spot.
- Cut butter into even pieces to allow uniform heating.
- Allow to simmer for 1-2 minutes, and then stir constantly.
- When small brown flecks form at the bottom of your pan, our milk solids are starting to toast.
- When butter starts to turn a deep amber color, remove from heat immediately and transfer to a heat safe container.
You may be asking: what’s the best butter for baking? Is it worth it to splurge on high quality butter (it’s not)? When baking, it’s best to opt for an unsalted butter of your choice. Most recipes will specify unsalted, but when in doubt, it’s the safe option. The ideal salt levels are factored into most recipes, so it is best to double-check that package while at the store.
Salt
The best sweet dishes have a salty element. Think of salted caramel, chocolate covered pretzels, or Chicago Mix popcorn. That salty contrast cuts our sweets and provides a more dynamic and interesting flavor. To achieve this in your cookies, top them with coarse sea salt, like the one pictured below available at The Chopping Block, or a flaked finishing salt. This will offer not only a layer of flavor, but an additional texture and aesthetic benefit as well.
Size
Most recipes call for about a tablespoon, or about 1oz, of cookie dough per cookie. The recipe below calls for 3oz doughballs, achieving a more polished bakery style cookie. Who doesn’t want a bigger cookie? I encourage you to experiment with how large you want your cookies to be.
To recap, brown your butter, find a high-quality chocolate you enjoy, add a sprinkle of sea salt, and don’t be afraid to make ‘em big! The tips and tricks in this article will help you get oohs and ahs from everyone at your next holiday potluck.
Sweet and Salty Chocolate Chip Cookies
Serves:
Prep time:
Inactive time: 12-24 hours
Bake time:
Total time:
1 cup unsalted butter
320g all-purpose flour
1 teaspoon baking soda
1teaspoon salt
220g brown sugar
50g white sugar
1 egg + 1 yolk
2 teaspoon vanilla extract
5oz semi-sweet chocolate of your choosing
5oz dark chocolate of your choice
Coarse or flaked sea salt for topping
- Combine flour, baking soda, and salt in a bowl. Set aside.
- In a light-colored saucepan, melt butter over medium heat. Allow to simmer.
- As the butter foams, stir constantly until foam subsides and milk solids begin to brown in the bottom of the pan. Butter will take on a nutty smell.
- Remove from heat and allow to cool.
- Combine cooled butter and sugars using a stand mixer or a large bowl and a rubber spatula.
- Add eggs one at a time, allowing each to fully incorporate.
- Gradually add flour mixture and mix until just combined. Do not overmix.
- Fold in chocolate.
- Using your hands or a cookie scoop, form 3oz balls. Cover in plastic wrap and allow to cool in a refrigerator for 12-24 hours.
- Bake at 350 degrees F for 15-18 minutes, or until golden brown and crisp.
- Transfer to a wire rack.
- While cookies are still hot, top with coarse ground or flaked sea salt.
- Enjoy warm or room temperature.
To help you gear up for the winter months, The Chopping Block offers a Fabulous Fall Baking Class! You'll learn how to make:
- Maple Pot de Crème with Bourbon Whipped Cream
- Individual Pumpkin Bread with Orange-Cream Cheese Frosting
- Cranberry-Almond Crostata
- Apple Fritters with Cider Glaze
Don't miss it on Sunday, November 9 at 11am at Lincoln Square.
If you are living gluten-free, we also have a baking class for you! Join us on Saturday, October 11 at 11am for hands-on Gluten-Free Baking and Pastry.
