You will have to trust me on this. This chocolate chip cookie recipe does indeed require more than 24 hours to make. Most of the time it’s simply sitting in the refrigerator, where the batter will be in lock-down, off limits to sneaky fingers looking for a swipe. It won’t be easy. Especially if you are like me, and sadly accustomed to instant gratification when chocolate is involved. Well, here is a little exercise in self-restraint – consider it a late New Year’s challenge. Summon your will power and tip your hat to the process. Wait the full 24 hours between preparing the batter and baking the cookies. The results are what I consider the best* chocolate chip cookies I remember tasting. You can then congratulate yourself and your family on your discipline and proceed to eat as many cookies as you like.
24 Hour Brown Butter Chocolate Chip Cookies
I discovered this technique in the fall issue of the wonderful e-magazine Made with Butter. The following recipe is adapted from Jennifer Kaplan’s Brown Butter Chocolate Chip Cookie recipe. Makes about 30 – 1 1/2 inch cookies.
3/4 cup unsalted butter
2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Sea salt for sprinkling
Heat a large skillet over medium heat. Divide the butter in 4 pieces and add to the pan. The butter will begin to melt and foam. Continue cooking the butter until it becomes golden brown and the milk solids sink to the bottom, resembling small dark brown particles, 5 – 10 minutes. (It took me 7 minutes. Watch the butter carefully because it can burn very quickly.) Remove from heat, and cool for several minutes to lukewarm.
While the butter is cooling, whisk flour, salt and baking soda together in a large bowl. Set aside.
Once the butter has cooled, add both sugars to the skillet. Mix thoroughly to combine. Add the egg and egg yolk, mixing well after each addition. Stir in the vanilla extract. Pour the wet ingredients into the flour and stir to combine. Stir in the chocolate chips. Cover bowl with plastic wrap and refrigerate 24 hours.
To bake the cookies, preheat oven to 375 F. Line a baking sheet with parchement. Scoop a heaping tablespoon of dough (it will be stiff) and place on baking sheet, leaving enough room for the cookies to expand as they bake. Lightly sprinkle with sea salt. Bake cookies until light golden in color and just cooked through, about 12 minutes. Remove from oven and cool on rack. If you are using the same pan for another batch of cookies, first allow the pan to cool completely. Enjoy!
*By declaring these cookies the best, I realize I have entered contentious territory, since the quest for the best chocolate chip cookie may be likened to the Holy Grail of baking. What sets these plump cookies apart is their crisp exterior, meltingly chewy interior and rich, nutty flavor of browned butter. That checks all the boxes on my ballot. As for the 24 hours? You can read more in this New York Times article on the science behind the process.