That's right I am claiming that you have all been doing chocolate chip cookies wrong. 
The most common recipe you'll see is the original 1938 chocolate chip cookie by Ruth Graves Wakefield. Which was then bought by Nestle and is found on all their chocolate chips that they sell. I'm fairly confident that if you live anywhere in at least the English speaking world you know exactly how these cookies taste.
No offense to Ruth but I think and know that we can do better. Here is the ingredient list:
God bless.
The most common recipe you'll see is the original 1938 chocolate chip cookie by Ruth Graves Wakefield. Which was then bought by Nestle and is found on all their chocolate chips that they sell. I'm fairly confident that if you live anywhere in at least the English speaking world you know exactly how these cookies taste.
No offense to Ruth but I think and know that we can do better. Here is the ingredient list:
- 1 + 3/4 cups flour
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1/2 tsp baking soda
- 1 tsp table salt
- Pinches of sea salt*
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract or artificial
- 1 + 3/4 sticks of unsalted butter (Small sticks not the big thick ones)
- 1 + 1/2 cups semi-sweet chocolate (mix in some milk or dark if you want, make it fancy)
- 1/2 cup chopped nuts of your choice (completely optional, I don't do it since my girlfriend is allergic to nuts)
- Preheat your oven to 375f (190c) and place parchment paper onto two or more baking sheets depending on their size, these are pretty big cookies.
- Place half of your 3/4 stick of butter in a heatproof bowl (preferable glass, I've tried this recipe in a metal bowl and it completely changed the consistency of the cookie, maybe something to do with how metal transfers heat or a reaction with an ingredient? Just use glass.) Place the rest of your butter into a pan over medium-high heat. Melt the butter and keep it in the pan swirling it around until it turns brown and stops foaming. Then pour it into the heatproof bowl where the rest of your butter is and stir until fully melted. This is the first big change from Ruth's recipe. The brown butter adds such an amazing flavour to the cookies that there is no reason not to do this, it is the first thing you notice upon eating the cookie.
- To the brown butter add the brown and white sugar, table salt and vanilla. Then whisk until combined. Another change from what Ruth does is that I like having more brown sugar than white, the molasses in the brown sugar just adds something special that the white sugar cuts down on. I also add an extra teaspoon of vanilla compared to Ruth, that is because the brown butter flavour overpowers just one teaspoon.
- Add the egg and the yolk and then whisk for 30 seconds. Then wait 3 minutes and stir again for 30 seconds. Do this two more times after. Each time you'll see the colour and consistency change which is exactly what you want to happen.
- Next add the flour and baking soda and using a spatula fold it into the mixture until it is just fully combined, then fold in the chocolate and nuts.
- Create fairly large cookie dough balls (I use a 3 tablespoon ice cream scoop for this) and place them 2 inches apart on your baking sheets.
- Sprinkle a small amount of sea salt onto the top of each cookie, this will really enhance the flavour.
- Bake them 1 tray at a time (don't do more than this, the heat isn't evenly distributed in your oven and they won't turn out the same) for between 10-15 minutes, be sure to check up on them, different ovens cook differently.
- Once ready remove from oven and place the baking sheet onto a wire rack to let them cool, once cooled enjoy.
God bless.
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