An American Classic: Chocolate Chip Cookies

       It’s back to basics this week. No complicated recipe. No lessons on british baking history. Just a simple American treat: chocolate chip cookies.

       Last week, scrolling through Pinterest as I do on a daily basis, an advertisement came up on my feed. Usually I skip past the ads and the sponsored content, but that day I was intrigued. A young, vibrant, enthusiastic woman appeared on the screen claiming to have developed a recipe for “the best” chocolate chip cookie. I was suspicious because seemingly every creator on social media claims to have “the best” or “the perfect” of whatever they are making. I stuck around for the entirety of the five minute video and I was inspired to make the recipe on my own. 

       With some extended family visiting this past weekend, it was a great opportunity to show off the hidden gem that is this chocolate chip cookie recipe. There are three main elements that make this cookie top tier: brown butter, refrigerated dough, and high quality chocolate. 

       To begin, place one stick of quality butter, such as Kerrygold Irish butter, in a small saucepan over medium heat. Carefully stir the butter as it begins to melt. The butter will begin to bubble, and slowly the bubbles will get smaller and smaller until the top resembles a light foam. At this point, the butter will have separated into foam on top and browned bits on the bottom. The butter is now ready to be poured into a bowl. 

       Sugars, vanilla, and eggs are next. The recipe calls for an even mix of half a cup of granulated sugar and half a cup of brown sugar. The brown sugar will make the cookie chewy on the inside while the white sugar will help to ensure a crispy edge. Without using any fancy equipment, one egg and a teaspoon of vanilla extract can be added to the sugar and butter mixture. 

       The dry ingredients are as follows: one teaspoon of kosher salt, one teaspoon of baking soda, and one and one third cups of flour. It is best to use kosher salt especially when baking because it is less overpowering than standard table salt. Because this recipe does not suggest using a stand mixer, a small amount of muscle is necessary to combine the flour with the wet ingredients. 

       The final ingredient requires no maximum or minimum measurement. Chocolate is measured with the heart, and a few extra chips can always be left to the side to enjoy as a snack. My favorite are the semi-sweet grand chips from Ghiradelli. After all of the ingredients are fully combined and the baker has tasted a spoonful of dough (because salmonella doesn’t really matter, right?), pop the dough into the refrigerator for at least ten minutes. This is a great time to wash the measuring cups, dirty dishes, and preheat the oven to 350 degrees. Since the butter was melted, the cookies are likely to spread. Sticking the dough in the refrigerator temporarily, the butter can solidify slightly so that the cookies will not spread as much. 

       About ten to eleven minutes should be enough time in the oven, however, that depends on how large of a scoop of dough is placed on the pan. As soon as the cookies are out of the oven, add a light sprinkling of coarsely ground sea salt if desired. 

       Based on the reviews from my family, I will never be allowed to make a different chocolate chip cookie recipe ever again. These were delicious with a rich favor and a great balance between sweet and salty. Unfortunately, my family consumed these cookies so fast that I do not have a picture to share this week. 

Recipe link: https://pin.it/72cd7FN