Chocolate Chip Cookies


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Time: ~ 3 hours
Yield: ~ 14-16 cookies
I've been making these for years and they are always a hit. You won't have a better chocolate chip cookie than this.

Yes, this has some weird ingredients...and it takes longer than your typical choco chip cookie recipe...but I promise you it's worth it.


Ingredients

  • 2 sticks unsalted butter
  • 100 g granulated sugar
  • 320 g dark brown sugar
  • 2 tsp vanilla extract
  • 1 tbsp plain greek yogurt
  • 1 large egg
  • 1 large egg yolk
  • 300 g all purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 130 g milk chocolate chips
  • 85 g mini chocolate chips

Equipment

  • 1 sauce pan
  • 1 stand mixer or hand mixer
  • 1 large bowl
  • 1 whisk
  • 1 spatula
  • 1 cookie scoop or spoon
  • 1 wire cooling rack

Steps

  1. Brown the butter. You can do this ahead of time. In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes, stirring lightly frequently. Be sure to scrape the bottom when you stir. Once it turns brown and smells nutty, pour into a bowl. Let cool for at least 30 minutes.
  2. To your mixing bowl, add browned butter, granulated sugar, brown sugar, vanilla, and yogurt. Beat for 2-3 minutes until fluffy.
  3. Add your egg and egg yolk. Beat again until fluffy and fully combined.
  4. In your other bowl, whisk together flour, baking soda, and salt.
  5. 1/3 at a time, sift the dry mix into the wet mix and beat until just incorporated. DO NOT OVERMIX. Scrape down the sides with a spatula between additions.
  6. Add your chocolate chips (and minis) to the bowl and fold in using a spatula.
  7. Cover the bowl with plastic wrap and chill in the fridge for 2 hours.
  8. Preheat your oven to 350f and line a baking sheet (or 2 if you have them) with parchment paper.
  9. Scrape your dough out of the bowl and weigh it. Divide that number by 10-18, depending on how many cookies you want. Now you have your weight per cookie.
  10. Using an ice cream scooper or a spoon, make your dough balls all weighing your desired weight.
  11. Place all of the dough balls on a tray and place in the freezer for 10 minutes.
  12. Place dough balls on parchment tray 3 inches apart. Keep the rest in the freezer.
  13. Bake for 12-15 minutes. You're looking for a golden brown color, an even spread, and slightly darker brown on the bottom edges.
  14. Cool on the tray for about 15 minutes, then carefully transfer to a wire rack to cool for 15 more minutes.

Optionals

  • When making your dough balls, you can flatten them out and stuff them with a filling like cookie butter, peanut butter, or ganache.
  • Add toppings! A little finishing salt will go a long way. You can also add sprinkles, crushed chips, pretzels...whatever you have!
  • Change up the chocolate chips. Use chopped chunks or darker chocolate or even white chocolate.
Make something delicious.