This is the BEST COOKIES recipe on the blog, maybe on Papa Google – hands down! Butter, soft, chewy, chocolatey, crispy and perfectly shaped, this is the easiest way to describe them.
Packed with nuttiness of the browned butter (read more about it below), and filled with chunks of chocolate bars. This is the cookie you need in your life. Learn more about it below.
World of Cookies
I absolutely love cookies. I think they are easier to prepare than cakes. They last longer – ranging from 10 days to almost two weeks if stored in correct conditions. Longevity meets versatility is the perfect way to describe cookies. As I wrote my love for cookies before, this blog has few cookie recipes which you would enjoy making as well.
Here are some more cookie recipes from the blog for you:
4. chocolate chip gooey skillet cookie
5. red velvet christmas cookies
2. Don’t just use Melted Butter – it will be a sin if you make these cookies without the brown butter, losing out on the nutty flavour and caramel colour.
3. Don’t forget Salt and Vanilla – both these ingredients are a must to add flavour to your cookies. The sea salt will add much more!
4. Don’t overtake – 11 minutes in an out! More than that – the gooeyiness will go and it will all be too crunchy!
1. Take a skillet or a pan over low to medium heat. Add your unsalted butter to it and keep stirring using a spatula.
2. Keep stirring and keep watching your butter so it doesn’t burn. First it will melt, it will foam, then it will be all liquid post which it will start browning.
3. From a goldenish color to a light brown hue, you will smell the nuttiness and the toasted scent, that’s when you will know the butter is done.
Shaved Chocolate vs Chocolate Chips
I highly recommend you buying these gigantic chocolate bars whether milk, dark or even white and cut them using knife. To cut them roughly into big chunks and then throwing it onto the batter. These will give you bigger pieces of melted chocolate in your cookies which will be absolutely to die for.
You can also use chocolate chips here – read below on which ones you can use.
Which Chocolate (shaved/chips) Can I Use?
There are a variety of Chocolate Chips available in the market, ranging from gourmet to basic. You may use any chocolate chips you have at home – be it white, milk or dark. For this one, I used twin chocolate chips, from urban platter. These ones are a blended mix of both white and dark chocolate, giving me flavors from both in my cookie. Attaching the link here.
For chocolate bars, I use mix of both dark and light (just toss in both in the batter). For dark, I prefer to go with chocolate bars with 35-50% cocoa content so they are not overly bitter. However, if you like bitter and darker chocolate, you can certainly go for it. For milk chocolate, you can use any but don’t use an overly rich and creamy chocolate like Silk – try going in for a lighter one like the plain Dairy Milk, or Hershey’s.
- Measuring Cups
- Baking Tray with parchment paper
- ¾ cup 3/4 cup unsalted butter
- 1 cup brown sugar
- ¼ cup caster sugar
- 1 egg + 1 egg yolk room temperature
- 1 tbsp vanilla extract
- ¾ cup all purpose flour not sifted
- ¾ tsp baking soda
- 1 tsp sea salt
- 1 cup dark chocolate roughly cut into big pieces
- 1 cup milk chocolate roughly cut into big pieces
- 1 cup chocolate chips as an alternative to chocolate bars. use either 2 cups bar roughly cut or 1 cup chips not both
- Start by taking a skillet on low to medium heat. Add unsalted butter and let it melt and brown. Remove from heat once you smell the nutty and toasty scent. Don't let it over brown - STOP just when it starts to smell buttery.
- Begin by combining the cooled browned butter with both sugars - brown and white caster. Mix well until combined.
- Next, add the eggs and vanilla extract and mix just until incorporated and well combined.
- Mix all the dry ingredients together: flour, salt and baking soda. Mix and fold the dry ingredients into the wet in two batches, both until just combined.
- Finally, add in the chocolate pieces or chips into the batter. Mix until just combined. Keep the dough in the refrigerator for at least 30 minutes or until overnight.
- Once ready, begin by preheating your oven to 175°C. Line your baking tray with parchment paper. Using a 30ml/g ice cream scooper put your cookie dough balls onto the baking tray, with at least a 2 inch gap between two cookies giving them ample space to spread while baking.
- Bake for 10-12 minutes, or just until the sides are done. The centre will cook more once your cookies are cooling down. Have them warm, or reheat them to regain their freshness.
- You can store these cookies in an airtight container for upto 3-5 days! Best to eat it warm and fresh, and share with your family & friends.
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.