There’s truly nothing better than the smell of chocolate chip cookies baking to perfection. It’s not often you come across an entirely bad chocolate chip cookie. On that same token, it’s equally difficult, if not moreso, to find the perfect chocolate chip cookie! In the Designer Appliances showrooms, we’ve been testing out chocolate chip cookie recipes in a variety of our top-line ovens for months. What has been a deliciously exhaustive process has finally led us to what we believe is the best possible chocolate chip cookie recipe, made better only by the incredibly consistent and reliable performance of our Gaggenau oven. Take our word for it, or better yet, stop by one of our showrooms to test taste for yourself!
Chef’s Note: These cookies call for refrigerating for at least 4 hours or overnight. If you absolutely can’t wait (and we don’t blame you), you can bake the cookies right from step 9: skip to step 11 and reduce the baking time to 9-10 minutes.
14 tablespoons unsalted butter, divided
1 ¾ cups AP flour
1 tsp baking soda
¾ cup packed dark brown sugar
6 tbsp granulated sugar
2 tsp vanilla extract
¾ tsp kosher salt
½ cup milk chocolate chips
½ cup dark chocolate chips
½ cup semi sweet chocolate chips or chunks
Flaky salt, for sprinkling
- Cut 4 tbsp unsalted butter into pieces and add to a medium heat-proof bowl. Set aside.
- In a small bowl, whisk together the flour and baking soda. Set aside.
- Line a baking sheet with parchment paper and set aside.
- Add 10 tablespoons of the unsalted butter to a medium pan over medium heat. Swirl and stir the butter until browned and nutty-smelling, about 3 minutes.
- Transfer the browned butter to the medium bowl with the cold butter and whisk until combined.
- Add the brown sugar, granulated sugar, vanilla extract and salt. Whisk well to combine.
- Add the eggs and whisk to combine. Allow the mixture to sit for 5 minutes before whisking once again to ensure everything is evenly combined. The mixture should be smooth.
- Gently fold in the flour mixture and all three kinds of chocolate, being careful not to overmix the dough.
- Using a 1.5-inch disher (size #50), scoop the cookies onto the parchment-lined baking sheet. (Each cookie will be about 1.5 tbsp of dough; substitute using 1.5 tbsp scoops and roll into balls if you don’t have a disher).
- Cover the pan tightly with plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat the oven 350F with convection or 375F without convection.
- Line a new baking pan with parchment paper and arrange cookie dough balls at least 2 inches apart, about 12 to a tray. Repeat with the remaining dough balls, being sure to line any additional trays with parchment.
- Bake the trays, one at time until the edges are golden and the centers are set, about 12-14 minutes.
- Once removed from the oven, immediately sprinkle the cookies with flake salt before allowing them to cool on the pan for 2-3 minutes.
- Transfer to a cooling rack to finish cooling the rest of the way.
- Once completely cooled, store in an airtight container for up to 1 week (if they make it that long!).
Check out the perfect oven for this recipe!
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