Claire Saffitz’s Chocolate Chip Cookies
If you're a fan of soft gooey cookies with a chewy center, then you will love Claire Saffitz's CHOCOLATE CHIP COOKIE recipe from her cookbook, Dessert Person.
What makes these SO GOOD? A forgiving amount of chocolate, salt, and the nutty butterscotch flavor from the browned butter - make this recipe IMO the perfect formula for the most DYNAMITE chocolate chip cookie of all time.
I've made this recipe for the past couple of years and slightly adjusted it at times (omitting the heavy cream, adding additional chocolate on top of the cookies 1 min before they come out of the oven, and extra salt on top because I am addicted).
Below, you’ll find the original recipe and a YouTube video featuring Claire's step-by-step instructions.
INGREDIENTS —
2 sticks unsalted butter cut into tablespoons
2 cups all-purpose flour
2 tablespoons heavy cream, half-and-half, or whole milk
2 teaspoons Diamond Crystal kosher salt
1 teaspoon baking soda
¾ cup packed dark brown sugar
¾ cup granulated sugar
2 large eggs, cold from the refrigerator
1 tablespoon vanilla extract
10 ounces semi-sweet chocolate bits or (5 ounces bittersweet chocolate disks, half coarsely chopped, 5 ounces of milk chocolate disks, half coarsely chopped)
INSTRUCTIONS — I HIGHLY recommend watching Claire’s step by step instructions on how to make these divine cookies! But for a high-level how-to, see below!
Using a skillet, brown 1 stick of butter over medium heat.
Transfer browned butter to a large bowl. Let cool for a few minutes then add the remaining stick of butter. Whisk well until mixture is smooth. Whisk in the cream.
Add both sugars and whisk until smooth. Then add in the eggs and vanilla; whisk some more!
In a separate bowl, sift flour and baking soda then add the 2 teaspoons of salt.
Stir dry ingredients then once well combined, carefully add to wet ingredients. Fold in flour mixture then whisk batter until you don’t see any bits of flour.
Fold in chocolate chips. Chill dough for 15- 20 minutes. Then remove from fridge and portion out the dough for 2nd round of chilling. Using an ice cream scooper, scoop the dough (1 scoop = 1 cookie). Place on a lined baking sheet. Cover with plastic wrap and place in fridge for 12 -24 hours.
Once you’re ready to bake cookies, take another lined baking sheet and add 4-6 cookies per sheet.
Bake at 350 until golden for about 12 minutes. Remove from oven and let cool.
