I've decided that after 7 chocolate chip cookie recipe tests, this would be the last one (only because I set a deadline that the Oscars viewing party I threw would be when I would have the ultimate cookie taste testing). I saved what I hoped would be the best cookie for last:
This Serious Eats chocolate cookie recipe has been on my radar for years but I never wanted to go through browning butter and waiting for the dough to rest to finally eat the cookies. Well, now that I've browned butter on several occasions and have waited for dough to rest, these steps don't seem too daunting anymore.
The Recipe: Serious Eats Food Lab's Chocolate Chip Cookies by Kenji Lopez-Alt, who exhaustively baked to find the perfect chewy chocolate chip cookie.
Recipe Highlights:
- browned butter but then cooled it with an ice cube and refrigerated for 20-30 mins
- called for only baking soda and no fancy flour--just all-purpose flour
- required chocolate that was chopped for more flavor
- asked for dark brown sugar
- dough should rest for 24-72 hours. i rested mine for 68 hours (had to go to work so couldn't wait the full 72)
- topped with sea salt
Overall: At first bite, I knew these cookies were everything I wanted in a cookie: salty yet sweet with a deep, rich, nutty flavor and perfectly chewy. They were the only cookie that spread in the oven so they appeared thin but did not get crispy. These cookies had layers of flavor, which I suppose was
exactly what I was looking for in this cookie baking quest--something more than the basic Nestle Toll House cookie. These were amazing! 🍪🍪🍪🍪🍪
Current rankings:
- Serious Eats Food Lab
- BraveTart
- America's Test Kitchen
- Jacque Torres
- Cook's Illustrated
- Alton Brown
- NY Times Thick and Gooey
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