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.

The Food Lab Chocolate Chip Cookie

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.

The Food Lab Chocolate Chip Cookie

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 Food Lab Chocolate Chip Cookie

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.

The Food Lab Chocolate Chip Cookie

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.

The Food Lab Chocolate Chip Cookie

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!

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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.

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17 Responses to “M&M Cookies to Celebrate Valentine’s Day”

  1. #
    1
    Carrie — February 12, 2010 at 2:26 pm

    I love freezing dough but somehow most ends up in my tummy unbaked when I do that 🙂

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    2
    oneordinaryday — February 12, 2010 at 2:40 pm

    What a great gift! I’m thinking that would be wonderful for all sorts of occasions. Thanks for the idea!

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    3
    Carly — February 12, 2010 at 5:00 pm

    These are adorable and I love that idea! Two questions, though: 1) Were these as good as the cookies from the other recipes? and 2) When you freeze them, do you bake right from frozen?

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    4
    Jen — February 12, 2010 at 5:04 pm

    Great questions Carly – As far as comparing them to the other cookies. I enjoyed the chocolate M&M cookies the best, but they were REALLY chocolatey. The other non-chocolate M&M cookies were a bit more chewy and they had nuts in them, so they had a different vibe. This recipe was more of a classic M&M cookie for sure.

    As far as baking from frozen, you can def just go straight from freezer to oven. Bake them ~13 minutes instead of ~11 and take them out when they look done.

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    5
    Cara — February 12, 2010 at 5:18 pm

    these were delicious!

  6. #
    6
    stephchows — February 12, 2010 at 5:35 pm

    they look so cute all frozen up 🙂

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    7
    Leanne — February 12, 2010 at 6:11 pm

    I love the pink and red M&Ms. Thanks for the idea of freezing the cookie dough.

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    8
    Memória — February 12, 2010 at 8:06 pm

    I was going to ask you the same thing as Carly, well the first question. These cookies are cute. Your freezing method reminded me that I have a bunch of sugar cookies still in the freezer! Do you know how long cookies can stay in the freezer?

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    9
    Jen — February 12, 2010 at 9:32 pm

    I don’t know how long they will last in the freezer. I have a tendency to forget about things in my freezer… I’d guess a couple months? Anyone have ideas?

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    10
    nutmegnanny — February 12, 2010 at 9:43 pm

    What festive little cookies 🙂 I love them! I also like the fact that you froze them. I bet they were delicious. Make sure to enter the All Through the Year Cheer event for Valentine’s Day 🙂

  11. #
    11
    Julie — February 13, 2010 at 4:49 am

    I think that sounds like a great way to spend valentine’s day. It can be intimidating the way it’s so hyped up. The cookies look very festive, love ’em!

  12. #
    12
    Vivian - Let's Try These... — February 13, 2010 at 2:16 pm

    We don’t do “valentine’s day” either since my MIL was born on the 14th and daughter’s birthday is the 15th – besides, its more important to say you love someone everyday, not just one day out of the year. Love the idea about freezing the cookie dough in preshaped form and giving that away. Wonderful idea!

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    13
    Deborah Dowd — February 14, 2010 at 1:03 pm

    I am looking for cookies that travel well for my soldier adopted through Soldier’s Angels and these look like a winner!!

  14. #
    14
    Kerstin — February 14, 2010 at 8:00 pm

    Mmm, these were so tasty! Happy Valentine’s Day!

  15. #
    15
    Amy (Sing For Your Supper) — February 16, 2010 at 9:54 pm

    These are just too cute!! I love M&M cookies too!!

    http://www.singforyoursupperblog.com

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    16
    bcallegra — February 17, 2010 at 1:13 am

    Just had to add my two cents on the idea of giving cookie dough frozen and ready to be baked – genius! For some reason, I’ve never thought of that, even though I’ve given cookies frozen to people to be defrosted when they’re ready to eat. I love the dough idea!

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    17
    Megan — February 20, 2010 at 2:16 am

    YUM-these look absolutely delicious! I love the pink and red M&Ms!

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