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every person needs to have a knock it outof the park chocolate chip cookie recipe in their Arsenal and this is that cookie recipe we've tested dozens of variations in the quest to find the perfect cookie and to me this is how cookie should be it's crunchy on the outside and soft on the inside and in addition to showing you how to make the cookies I thought it would also be fun to just dive into the science of why certain ingredients or certain steps are used so that you can understand baking a little bit better so let's get started
now a good cookie recipe uses butter we've got some unsalted vegan butter here but we're going to level this up by Browning it this is the secret step that really sets these cookies apart so we're going to start with adding this butter to a saucepan let it melt down eventually you're going to see it starts to foam this is normal we're just going to keep cooking it until the butter turns brown so you're going to know it's done when you see these grainy solids at the bottom of the pan the butter is going to be a bit Brown clear and it's going to have this nutty aroma so for now we're going to set this to the side we don't want to add it in too soon because it's going to melt the chocolate
now for a quick comparison we tried this recipe with coconut oil and another one with just regular butter that isn't browned now visually they look similar but on the tongue the one made with coconut oil is kind of greasy and it lacks flavor and the one that's using just regular butter it also lacks that depth and complexity of flavor but it's all right it just tastes like you know your typical chocolate chip cookies all right next let's grab a bowl we're going to add to it both brown sugar and granulated sugar so you might be wondering why two different kinds of sugar why not just one well it's a strategic Choice brown sugar gives a caramel like Flavor so that's lovely but it also has molasses in it and that adds
moisture so the cookies are going to have more of this like soft and chewy Center and then the granulated sugar that helps to crisp and harden up the outside so it has a lovely Crunch and that's because of the way that the sugar crystallizes all right next we're going to add in some milk and then lastly vanilla extract and we can now pour the slightly cooled brown butter over everything and mix it all together look at that beautiful golden color next we're going to measure out our flour but a little bit of background first I grew up in Canada and I feel like in North America in general we're taught to bake with cups and tablespoon measures and it wasn't until I moved to Europe that I learned everyone here
weighs their ingredients using a kitchen scale so first from my North American friends if you're going to be using cup measurements just be careful not to scoop the flour directly with your measuring Cup this is going to pack it down tooo much and then we're going to be adding too much flour so instead what you want to do is just gently spoon the flour into the cup and then level it off that being said the best method for accuracy is always to use a kitchen scale if you can baking is a science and precision really matters so the Europeans know what's up but either way we have both metric and imperial units of measure on our website for this recipe so now we're going to sift the
flour into the bowl we're also going to add some baking powder baking soda and salt we're going to stir these dry ingredients into the wet until it's partly combined but not completely and then finally for the star of the show we're going to chop up some dark chocolate into big satisfying chunks I always prefer to chop my own chocolate cuz it just creates these irresistible melty pools of chocolate whereas chocolate chips in my opinion they tend to hold their shape but those work too if you prefer we can then add these chocolate chunks to our bowl and stir until it's just combined but make sure not to over mix now we're going to chill our dough for exactly 1 hour and just as a little experiment we also baked some of these cookies without
first refrigerating it just to see what would happen and I think when you take a look you'll see what went wrong they obviously spread too much this is like a pancake cookie so why we refrigerate is it helps to solidify the fat and that's going to help prevent spreading excessive spreading during baking when the dough is finished cooling we can start to make our cookies I like to use an ice cream scooper for this just cuz it creates uniform little cookies but otherwise you can just like scoop up about 2 tablespoons worth and roll it into a bowl and then we're going to place them on a lined baking tray just leave about 5 cm or so between each cookie cuz they do spread and then for a bakery style look I like to just put one
or two chocolate chunks on top of each cie all right now we can bake these one tray at a time on the middle rack of the oven it's been preheated to 350 F or 180 C and we're going to bake it for 13 to 14 minutes or until they're golden it's also worth mentioning that our oven is top and bottom heating only so not fan assisted if you've got a fan on it's going to overcook the cookies when cookies come out of the oven they tend to spread unevenly and that's totally okay but if you're going for a bakery style look a little hack is to grab a cup and then just place it upside down over top of the cookie and give it a little shimmy it's going to shape the cookies into perfect circles that are all uniform in size pretty cool
right and while the chocolate is still melted I also like to sprinkle a little bit of flaky sea salt on top just to help boost that chocolate flavor and now we're going to let the cookies cool on the tray for a few minutes before we move them over to a wire rack to finish cooling and there you have it folks the best bakery style chocolate chip cookies crunchy on the outside soft on the inside with a lovely complex flavor from browning the butter and of course those pools of melted chocolate G it's so good oh this are so good wow perfect thank you the full recipe for this is on our website the link is in the description box below and if you're hungry for even more cookie recipes more baked goods more wholesome
meals we have a pickup lies app if you want to check it out you can get 7 days for free I'll leave a QR code for you right here and there's also a link in the description box below and thanks for baking with me today friends I really appreciate it I hope you love these cookies pickup lies signing off and I'll see you in the next video I'm sure it also work out just fine that was terrible two tablespoons worth of an hour that was aggressive without first refrigerating refrigerating it is without first refrigerating also Alex knows my good side is that your good side yeah said
