The Food Lab Chocolate Chip Cookies
The Food Lab set out to make the best chocolate chip cookie. With crisp edges and a chewy center, these cookies are no joke.
It’s been a month since I posted about why I had been away for so long and how I was going to be back soon with more recipes. I guess “soon” is a relative term so maybe a month qualifies as soon, but I still feel like it’s been to long.
Instead of dwelling on that, let’s get to this recipe. We all know that I have a go-to chocolate chip cookie recipe that I’ve made time and time again. No matter what combination of mix-ins I use, they’re always a hit. Sure, they’re a bit fussy with browned butter and a 24+ hour chill time. But they’re worth every minute of effort.
So when I saw this post pop up on Serious Eats, I was initially only intrigued at the science behind developing the perfect chocolate chip cookie. After reading through the (lengthy) article, I was more than intrigued. I knew I’d be baking a batch of these guys at some point soon.
An opportunity presented itself a couple weeks later (and by opportunity, I simply mean a day when I was craving something sweet and didn’t have much else going on). I set out to bake up the supposed best chocolate chip cookie ever.
The verdict? These are some really good cookies. They have a great texture from the chopped up chocolate instead of chocolate chips. One thing I always do is add multiple different flavors of chips since they all have a little different shape. This gives cookies more texture. Going forward, I’m going to chop up some of those chips or use chocolate chunks as well.
You also get this great chocolate-ness in every bite from the shards of chocolate floating around in the batter.
These cookies come out chewy in the center and just crispy enough without being overly crispy on the edges. And of course, sprinkling sea salt on the top of cookies is ALWAYS the right answer.
Overall, this is a solid chocolate chip cookie recipe. I prefer a thicker chewier cookie myself, so I’ll probably stick with my go-to recipe I mentioned above, but incorporate the idea of chopping some of the chocolate. Hubby made it clear that if I’m making cookies for him though, it has to be this recipe. Give it a shot and let me know what you think.
Also, just wanted to mention that today is my 7th blogiversary! 7 years ago today, I hit publish for the first time. While it’s been slow around there these last few months, I’ve loved bringing recipes to you guys, documenting my growth in the kitchen, having a creative outlet, all while developing this little online community. So thanks for reading! I hope you continue to stick with me!
The Food Lab Chocolate Chip Cookies
The Food Lab set out to make the best chocolate chip cookie. With crisp edges and a chewy center, these cookies are no joke.
Yield: 2 dozen large cookies
Ingredients:
8 ounces (2 sticks) unsalted butter
1 ice cube (about 2 tablespoons frozen water)
10 ounces (about 2 cups) flour
3/4 tsp baking soda
2 tsp kosher salt
5 ounces (about 3/4 cup) sugar
2 large eggs
2 tsp vanilla
5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
4 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
4 ounces bittersweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
Coarse sea salt for garnish
Directions:
Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten process).
Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), Add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.
When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325°F. Portion dough into 1.75 oz balls. If you don't have a kitchen scale, use an ice cream scoop to scoop the dough out. Place scoops of cookie dough onto a non-stick or parchment-lined baking sheet. Only put 6 or 8 balls of dough on each cookie sheet, as they will expand quite a bit. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top and bottom half way through baking.
Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
Repeat steps 3 and 4 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
Recipe from The Food Lab on Serious Eats
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I NEED to make these. I might just start on them tonight!
These look amazing! I would go into a sugar coma because I would probably want to eat at least three of these gems…haha.
Oh wow these are my dream dessert! I hope you bring these ones to Cupcake Camp!!
I too have been meaning to make these cupcakes since I first saw them on the internet. I love that you combined several recipes from different bloggers. Awesome recipes, unite!
Like I said, it’s a multi-step process, so starting part of it tonight might be a good idea. If you make them, I definitely want one. These were so good.
Oh that’s a thought… I still haven’t decided what I’m baking for Cupcake Camp…
Definitely give it a shot. They take some time, but it’s SO worth it.
I’ve been wanting to make these for quite a while as well. My mother-in-law LOVES cookie dough and her birthday is coming up. From all the versions I’ve seen floating around on the internet, I really like yours since you have the LOTS of cookie dough in the middle of your cupcakes. So, you baked the cupcakes with the frozen cookie dough inside? No problems with it baking up? I’m definitely trying this!
Yep, just dropped the dough into the cupcake batter before baking it. The cupcakes did rise up quite a bit and then sank back down as they cooled. I was a little concerned I had underbaked them, but they were delicious. Definitely let me know how they turn out for you if you make them.
oh my Lord these look amazing! I’m having a girls night next weekend and I’m def going to try these! Thanks!
Once again Jen, you impress me with your creativity!
I want, no NEED, to make these. Does it matter what size your cookie scoop is? Mine is a medium size with about 1.5 tbsp volume. Want to make sure it won’t be too much that it prevents the cupcake from baking up (because honestly, it’s not possible for it to be too much cookie dough).
I’m honestly not sure what size my cookie scoop is. It doesn’t have any markings on it to give an indication! I think it’s the standard cookie scoop you’d get at the grocery store if that helps at all… I think 1.5 Tbsp sounds about right though.
I’m already trying to decide what occasion to make them for.
I’m still waiting to try these. Just sayin’. 😉
WOW! Talk about decadent!
Well I *might* be making these for Cupcake Camp. So, if you make the trip into Boston for that, you might be able to have one! Too bad they’re not appropriate for Passover.
Who needs dessert at 8am???
I’ll give you one hint.
Me.
😉
Bookmarking this! I’ve been meaning to make these cupcakes for a while now!
Will be making these soon. What a great twist.. the cookie is actually a cookie in the baking process. Yum!
OH. EM. GEE. I’m SO making these for euchre night on Saturday, just to have an excuse.
I found this recipeast summer and have made it several times for my oldest child, who has requested it again-for her sweet sixteen birthday. Thanks for the awesome recipe.
beantownbaker — April 16th, 2014 @ 6:01 pm
So glad you enjoy it! This is one of our favorite cupcake recipes of all time.