The Secret To Chewy Cookies
If you love chewy cookies like me, this is the recipe for you. To get that chewy texture, I add two egg yolks, in addition to a whole egg, to the dough. The extra fat and lecithin in yolks improve both the flavor and texture of the cookie. For even chewier cookies, you could chill the dough in the fridge before baking for up to 24 hours.
Browned Butter Makes Everything Better
If you’ve never tried browning your butter, you’re in for a treat! You’re essentially toasting the milk solids until they are golden brown, nutty, and so delicious, and evaporating some of the water content in the butter, which also helps yield an irresistibly chewy cookie. I guarantee it is worth the extra step! For this recipe, I brown the butter in the cast iron skillet I use to bake the cookie. It saves me having to wash one more thing. The skillet is dark, so it’s hard to tell just how brown the butter turns. If you’re concerned about burning the butter, feel free to use a small light-colored skillet instead to brown the butter.
Chopped Chocolate vs. Chocolate Chips
I love using chopped chocolate in cookies—though it’s totally okay to use chocolate chips. Unlike chips, chunks melt while baking, creating pools of chocolatey goodness. Chocolate chips are meant to hold their shape, whereas chocolate chunks are made to melt and mold into the cookie dough. It’s such a delight to bite into a large chunk of melted chocolate.
Bake It In a Cast Iron Skillet
A cast iron skillet is not only perfect for baking the cookie in, it’s also a stunning way to serve the cookie. It goes from stove, to oven, to table, without a fuss! This recipe can be made in a cake pan, but I recommend trying any of these cast iron skillets! They retain and distribute heat evenly and will keep your cookie warm for longer. Never say no to a warm cookie!
Make It Your Own
This is a classic chocolate chip cookie, but feel free to get creative! Add 1 cup of chopped nuts, like walnuts or pecans, use a different chocolate, like mini peanut butter cups, caramel chips, or white chocolate, or serve it with whatever flavor of ice cream you prefer.
Recipes For Your Leftover Chocolate Chunks
Pumpkin Chocolate Chip Muffins Oatmeal Chocolate Chip Cookies Chocolate Chip Pumpkin Bread Peanut Butter Chocolate Chip Pancakes Chocolate Chip Cookie Bars
Immediately transfer the brown butter into a large heatproof bowl, scraping the brown bits with a rubber spatula. Set the bowl aside to cool to room temperature. Do not wash the skillet. You’ll bake the cookie in it! Add the flour, baking soda, and salt, and stir until just combined. Fold in the chopped chocolate. If the brown butter was still warm, some chocolate may melt into the dough and turn it brown. That’s okay! At this point you can chill the dough in the fridge for up to 24 hours. Did you love the recipe? Leave us stars below!
