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Mummy Aaila
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Thursday 27 August 2026 03:53:35 GMT
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Part 16 of trying to find THE BEST chocolate chip cookie recipe. Today we’re trying Chris Morocco’s best chocolate chip cookies 🍪🍪 This cookie: - Not too sweet - Good ratio of chocolate to dough - Chewy cookie - Recipe doesn’t call for flakey salt on top but I prefer it with *** I think I need to experiment with the baking portion of this cookie because the first batch I underbaked, I think the second batch I over baked, and the third batch that my family tried was perfectly baked. I think I need to bake these again Cookie ranking Top 4: Scientifically sweet, Claire Saffitz, Easy gay oven, Dave’s pizza oven (honestly easy gay oven and Dave’s are similar to me so I have to compare those side by side.) 5. Jacque Torres 6. Well made by Kiley 7. Chris Morocco 8. Broma 9. Emijuju 10. Butternut bakery brown butter CCC 11. Handle the heat 12. Joshua Weissman 13. Moribyan 14. 6th street Ingredients: * 1½ cups plus 1 Tbsp. (200 g) all-purpose flour (spooning into measuring cups, then leveling) * 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt * ¾ tsp. (4 g) baking soda * ¾ cup (1½ sticks; 169 g) unsalted butter, divided * 1 cup (200 g) (packed) dark brown sugar * ¼ cup (50 g) granulated sugar * 1 large egg * 2 large egg yolks * 2 tsp. vanilla extract * 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips Step 1 Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 1½ cups plus 1 Tbsp. (200 g) all-purpose flour, 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt, and ¾ tsp. (4 g) baking soda in a small bowl; set flour mixture aside. Step 2 Cook ½ cup (1 stick; 113 g) unsalted butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) unsalted butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest). Step 3 Once butter is melted, add 1 cup (200 g) (packed) dark brown sugar and ¼ cup (50 g) granulated sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add 1 large egg and 2 large egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in 2 tsp. vanilla extract. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips(the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates). Step 4 Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-paper-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Recipe: https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies #chocolatechipcookierecipe #chocolatechipcookie #cookieseries #bestchocolatechipcookierecipe #cookiebaking
Part 16 of trying to find THE BEST chocolate chip cookie recipe. Today we’re trying Chris Morocco’s best chocolate chip cookies 🍪🍪 This cookie: - Not too sweet - Good ratio of chocolate to dough - Chewy cookie - Recipe doesn’t call for flakey salt on top but I prefer it with *** I think I need to experiment with the baking portion of this cookie because the first batch I underbaked, I think the second batch I over baked, and the third batch that my family tried was perfectly baked. I think I need to bake these again Cookie ranking Top 4: Scientifically sweet, Claire Saffitz, Easy gay oven, Dave’s pizza oven (honestly easy gay oven and Dave’s are similar to me so I have to compare those side by side.) 5. Jacque Torres 6. Well made by Kiley 7. Chris Morocco 8. Broma 9. Emijuju 10. Butternut bakery brown butter CCC 11. Handle the heat 12. Joshua Weissman 13. Moribyan 14. 6th street Ingredients: * 1½ cups plus 1 Tbsp. (200 g) all-purpose flour (spooning into measuring cups, then leveling) * 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt * ¾ tsp. (4 g) baking soda * ¾ cup (1½ sticks; 169 g) unsalted butter, divided * 1 cup (200 g) (packed) dark brown sugar * ¼ cup (50 g) granulated sugar * 1 large egg * 2 large egg yolks * 2 tsp. vanilla extract * 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips Step 1 Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 1½ cups plus 1 Tbsp. (200 g) all-purpose flour, 1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt, and ¾ tsp. (4 g) baking soda in a small bowl; set flour mixture aside. Step 2 Cook ½ cup (1 stick; 113 g) unsalted butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits to a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) unsalted butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest). Step 3 Once butter is melted, add 1 cup (200 g) (packed) dark brown sugar and ¼ cup (50 g) granulated sugar and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add 1 large egg and 2 large egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in 2 tsp. vanilla extract. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips(the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates). Step 4 Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-paper-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Recipe: https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies #chocolatechipcookierecipe #chocolatechipcookie #cookieseries #bestchocolatechipcookierecipe #cookiebaking
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