When I ask people what their favorite dessert is, nine times out of ten they choose chocolate chip cookies. I’m not sure why… 😉
Is it the sweet to salt ratio? The crunchy exterior with a gooey center? Or maybe the comforting childhood memory of a special treat after school? Basically… WHO CARES!!! PUT IT IN MA FACE!!!!
I’ve always said that you can judge a bakery by their chocolate chip cookie. I gave up pretty quickly on that theory, however, because great chocolate chip cookies are actually hard to find! What I’ve also learned as a baker is that everyone wants the cookie of their childhood. I had a friend give me their version of their ‘favorite chocolate chip cookie’ and it was hard to stomach. Thick, small, white and round, flavorless with a ton of flour… Blech!
So stop, collaborate and listen: If you’re the kind of person that tends to say ‘These are too rich…” MOVE IT ALONG!!! UNFOLLOW!!! UNFRIEND!!! Umm… These cookies aren’t for you. 😉
My idea of an amazing chocolate chip cookie is super buttery, crunchy on the outside, chewy in the middle. AND… a cookie that is always good the next day. Oh! And if it’s not all over your fingers? Fah-get about it!
Always wanting to make desserts that are ‘the best thing I’ve ever tasted,’ I have tried countless times over my almost-40 years to come up with a chocolate chip cookie that, in my mind, is THE BEST chocolate chip cookie. It is with great humility, honor and service that I say… I believe I have finally found it!!!
Using browned butter, a mix of flours, high quality chocolate, a light sprinkle of sea salt and you have ooey, gooey perfection. They should be put in a museum for millions to ogle… as long as that museum is IN MY MOUTH.
One of the keys to these cookies is browning the butter. If you’ve never browned butter before it’s very easy. But it’s also important to pay attention. Over browning your butter makes for a drier cookie, in my experience. Here’s a tutorial from Mindy Segal, owner of Hot Chocolate in Chicago, a restaurant and dessert bar I’ve been to and adore. *swoon*
Another important key is really high quality bittersweet chocolate with 60-70% cacao. Did you know that chocolate chips were designed to maintain their shape? The chocolate you’ll want to use for an ooey gooey cookie is a ‘melting chocolate.’ I typically use Scharffen Berger bars and cut them into chunks and shavings, or Guittard wafers. And if price just isn’t an issue for you, Gwyneth, Valhrona Chocolate Feves are incredible. This time I found a chunk of a Guittard ten pound bar at a local grocery store. They had big chunks of the bar weighed and wrapped in plastic.
You can absolutely use chocolate chips for every day cookies (I recommend Ghirardelli), but if you want that ooey, gooey look for a special occasion? Use the good stuff. Same goes for a flaky sea salt! I recommend Maldon Sea Salt Flakes. And unlike the chocolate, a box of sea salt flakes lasts a very long time.
Finally, for that ooey, gooey look, save 1/3 of your chocolate until you’re about to bake them. Press them into the top of your dough. That will give them that pretty bakery feel.
This is a sexy, delicious dream of a cookie, folks.
For the love of all that is good and holy… TRY THESE!!! And when you do, be sure to share your warm, delicious baked cookies with NOBODY. ARE YOU KIDDING ME?! WHY WOULD YOU DO THAT?! LICK THEM ALL SO NO ONE WILL EAT THEM, FOR CRYING OUT LOUD! THEY’RE YOURS!!
Instead, a very noble and selfless thing to do would be to share the recipe! On Facebook, Instagram, Match.com, whatevs. AND! Be sure to tag me on Instagram: @mandicrocker and @mandicrockersweets so I can repost and retweet all your fabulous cookies as you make them. And subscribing to this blog wouldn’t be a bad thing either! 😉
Anyway… buckle down ‘Lost In Space’ style and PREPARE YOSELF. This recipe makes a lot. There’s going to be lots of NOM, NOM, NOM ahead… 🙂
- 2 c. browned butter, cooled
- 2 1/4 c. brown sugar
- 1 c. sugar
- 2 T. molasses
- 1 T. vanilla
- 4 eggs
- 2 c. all purpose flour
- 2 c. whole white wheat flour (I use King Arthur's)
- 1 c. oats, ground into flour OR 2/3 c. oat flour
- 4 T. ground flaxseed meal (optional)
- 2 tsp. baking soda
- 1 tsp. kosher salt
- 18-20 oz. high quality bittersweet chocolate, 60-70% cacao, cut into chunks and shavings. (I use Scharffen Berger or Guittard)
- sea salt for sprinkling (optional)
- Preheat oven to 325.
- In a separate bowl, whisk together flours, flaxseed meal, baking soda and salt. Set aside.
- In a mixer, beat the browned butter, sugars and molasses until fluffy and combined. Add vanilla.
- Beat in eggs one at a time.
- Slowly add dry ingredients one cup at a time until combined.
- Mix in 2/3's of the chocolate until just mixed. (The rest will be used to top before baking).
- Plastic wrap and leave in the fridge overnight.
- The next day cut dough into 2 1/2 oz. chunks. Top scooped cookies with remaining pieces of chocolate.
- Bake at 325 for 12-15 minutes. Leave on the pan for 10 minutes.**
- **If after leaving on the pan for ten minutes, the cookie is still too gooey to pick up, pop back into the oven for two minutes. And again, if needed. Do not overbake.